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Recipes » Whole Wheat Blueberry Pancakes Recipe

Whole Wheat Blueberry Pancakes Recipe

Posted on March 30, 2016 By Chef Billy Parisi

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blueberry-pancakes-5

I can’t even begin to tell you how happy these Blueberry Wheat Pancakes make me.  I feel like I am a pancake connoisseur always on the hunt for the best pancakes out there and these may just take the cake.  They are light, they are fluffy and they are absolutely delicious!!  To me there are certain criteria that make up good pancakes.  How much do they rise, do they fall apart (not good), are they fluffy, and do they taste good.  If they can hit all of those then you will be in for a treat.

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Great pancakes always start with the flour and I changed it up with no regrets when using Bob’s Red Mill Whole Wheat Pastry Flour.  It makes the most tender pancakes and is packed with nutrients.  Bob’s Red Mill Whole Wheat Pastry Flour is 100% stone—ground, whole grain flour made from U.S.-grown soft white wheat. The whole wheat berries are milled with the nutritious bran, germ and endosperm all intact. Many people ask how whole wheat pastry flour is different from whole wheat flour. The answer is simple: whole wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat.

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Once you’ve landed on a high quality Bob’s Red Mill flour then its simply about adding in the rest of your ingredients and mixing until combined.  Since I am making blueberry pancakes now is the time where you can gently fold in the blueberries or simply place them onto the pancake once it is cooking in the pan, it’s up to you.  That’s probably one of the coolest things about pancakes is that you can literally add whatever you want in it or on it to make it unique.  I’ve always thought simplicity is elegant so I chose to simply add on blueberries and fresh whipped cream to the top!

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To ensure your pancakes brown up nicely you have to cook them in butter.  I suppose you could do oil but I tend to think it saturates the pan cakes to much, but that’s just me.  It is also ok to use a simple frying pan to cook the pancakes if you don’t have a griddle, I promise they will turn out the exact same.  After each pancake is cooked simply add in a bit more butter, no one’s looking I promise :-).

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Lastly I used whipped cream, fresh blueberries and maple syrup to top off.  I really like butter on my pancakes but the fluffy whipped cream just adds another layer of creaminess that is just so good.  Get creative with these pancakes with whatever fruit you like, maybe it’s bananas, or strawberries or black berries, but start with this batter and have a blast!

Print Recipe
5 from 5 votes

Whole Wheat Blueberry Pancakes Recipe

Pancakes Recipe topped off with fresh whipped cream!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 990kcal
Author: Chef Billy Parisi

Ingredients

For the Pancakes:

  • 3 cups of Bob’s Red Mill Whole Wheat Pastry Flour
  • 3 tablespoons of sugar
  • 1 tablespoon of baking powder
  • 1 1/2 teaspoons of baking soda
  • pinch of salt
  • 1 ½ cups of milk
  • 1 cup of Greek yogurt
  • ¼ cup of melted unsalted butter
  • 3 eggs
  • 2 teaspoons of vanilla

For the Toppings:

  • 4 tablespoons of unsalted butter
  • 2 cups of fresh blue berries
  • 1 cup of heavy whipping cream
  • 2 tablespoons of sugar
  • maple syrup for serving

Instructions

  • For the pancakes: In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, milk, yogurt, melted butter, eggs and vanilla until completely combined.
  • Next, add a small amount of butter to a griddle or large frying pan over medium heat and add in 4 to 6 ounces of batter into the pan.
  • Next add 12 – 15 blueberries right on top of the batter in the pan.
  • Cook the pan cakes for 2 to 3 minutes or until it begins to bubble and is lightly browned on the other side and flip.
  • Cook for a further 2 to 3 minutes and then set aside. Repeat the process until the batter is gone.
  • For the toppings: Whisk the whipped cream and sugar in a bowl until medium peaks are formed.
  • To serve: Top off the pancakes with whipped cream, remaining fresh blueberries and maple syrup.

Nutrition

Calories: 990kcal | Carbohydrates: 107g | Protein: 24g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 277mg | Sodium: 644mg | Potassium: 742mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1945IU | Vitamin C: 7.5mg | Calcium: 371mg | Iron: 5.4mg

 

Whole Wheat Blueberry Pancakes Recipe was last modified: May 30th, 2019 by Chef Billy Parisi

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Comments

  1. Robyn says

    September 22, 2019 at 7:46 am

    5 stars
    This has been my go-to pancake recipe for over a year! So happy to have found it! Whole grain goodness without the spongy-gritty texture! Yum!

    Reply
    • Chef Billy Parisi says

      September 22, 2019 at 1:14 pm

      Love this, thanks so much and so glad it works out!

      Reply
  2. Patti Hawker says

    March 02, 2019 at 1:54 pm

    5 stars
    Easy to decrease by 1/3? I am family of one. Don’t need pancakes for 4 or more. This sounds grand and will make tomorrow !

    Reply
    • Chef Billy Parisi says

      March 02, 2019 at 5:27 pm

      should be just fine. If anything may need to add some milk!

      Reply
  3. LH says

    June 15, 2017 at 8:51 pm

    5 stars
    I had been wanting to try a wheat pastry flour pancake recipe…LOVE!! Thanks for the amazing recipe! My family went gaa-gaa over them! 🙂

    Reply
    • Chef Billy Parisi says

      June 17, 2017 at 7:59 am

      oh awesome, so glad they turned out for you!

      Reply
  4. Stephanie Goytia says

    July 24, 2016 at 1:24 pm

    5 stars
    Hi Billy these are amazing ! What are the macros?

    Reply
    • Chef Billy Parisi says

      July 25, 2016 at 11:45 am

      Thanks!! Not sure what you mean with macros?

      Reply
  5. Lidia says

    July 24, 2016 at 1:19 pm

    Hi, I recently purchase the whole wheat pastry flower. I used this morning for regular pancakes. They din’t turn our good. It wasn’t fluffy and just plain. Can you please send me a recipe for original pancakes for my son using one cup of flower only. He loves pancakes with chocolate chips.
    Thank you;
    Lidia

    Reply
    • Chef Billy Parisi says

      July 25, 2016 at 11:44 am

      Did you try this recipe? Also did you try converting it down to fit your size needs?

      Reply
      • Lidia says

        September 10, 2016 at 9:09 pm

        Hello Chef Billy Parisi!

        Thank you so much for the recice. I did tried it and it work very well. I’m sorry it took soo long to reply, but I changed the password on my laptop and I was having trouble with it.
        I really appreciate it!
        Lidia

        Reply
        • Chef Billy Parisi says

          September 11, 2016 at 7:48 am

          No problem Lidia, so glad this worked out well for you!!

          Reply
  6. Nicolette M says

    April 23, 2016 at 11:04 am

    5 stars
    This is an amazing recipe! I use fresh milled spelt and it turns out delicious. Thank you Billy!

    Reply

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I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

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