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.
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.
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!
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 :-).
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!
Whole Wheat Blueberry Pancakes Recipe
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
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.