Blueberry Buttermilk Pancakes (whole-wheat)

With only a couple of weeks left of school, hopefully we’ll have some lazy mornings soon! But, even if that’s not in your future, make a double batch of these Whole-Wheat Blueberry Buttermilk Pancakes on the weekend so they’ll be easy to grab and go before you run out the door to wherever you need to be.

How to Freeze Pancakes

These pancakes also hold up really well in the freezer if you’d rather not use the extras right away. Simply layer them between sheets of wax or parchment paper (or first freeze them for a few hours in a single layer on a baking sheet), and then throw them into a freeze-safe ziplock bag!

How to Reheat Pancakes

The easiest way to reheat these buttermilk blueberry pancakes is to pop them in the microwave. Times will vary depending on your microwave oven and the number of pancakes on the plate, but a good place to start is about 20 seconds per pancake. Be careful (especially with young children) as the blueberries can get quite hot.

Other Freezer-Friendly Pancake Ideas

Here are some other freezer-friendly pancake recipes that are perfect for lazy mornings or for when you need a quick grab-and-go meal.

• Fluffy Whole-Wheat Banana Pancakes
• Whole-Wheat Cheese Blintz Pancakes
• Whole-Wheat Buttermilk Pancakes
• Filled Pancakes (a.k.a. Whole-Wheat Ebelskivers)

Blueberry Buttermilk Pancakes (whole-wheat)

These Whole-Wheat Blueberry Buttermilk Pancakes are perfect for either a lazy weekend or those busy mornings when you need a quick breakfast. Make a double batch and freeze to have plenty on hand!

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Breakfast

Cuisine: American

Method: Freezer Friendly

Diet: Peanut/Tree Nut-Free, Vegetarian

Print Recipe

Servings: 5 makes about 18 4″ pancakes

Ingredients

  

1/2x1x2x

• 2 cups whole-wheat pastry flour (can sub regular whole-wheat flour)
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 3/4 cups buttermilk
• 2 eggs
• 2 tablespoons melted butter (slightly cooled), plus extra for cooking
• 2 tablespoons pure maple syrup plus extra for serving
• 1 1/2 cups frozen blueberries (no need to defrost)

Instructions

 

• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• Make a well, or hole, in the center of the flour mixture and pour in the buttermilk, eggs, butter, and syrup. Whisk together until just combined, do not overmix. Fold in the blueberries.
• Heat a griddle to 350 degrees F or a large skillet over medium heat. Swirl enough butter around the griddle/pan until it is well coated. Using a soup ladle, add one ladleful of batter per pancake.
• When the bottoms have started to brown, flip over and repeat. Cook in batches until the batter is gone, adding extra butter each time to keep the pan from getting dry. Transfer to a plate and repeat until no batter remains.
• Top with a little pat of butter and serve with warm syrup.

Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Blueberry Buttermilk Pancakes (whole-wheat)

Amount Per Serving

Calories 328 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 87mg29%

Sodium 886mg39%

Potassium 366mg10%

Carbohydrates 51g17%

Fiber 6g25%

Sugar 14g16%

Protein 12g24%

Vitamin A 402IU8%

Vitamin C 4mg5%

Calcium 230mg23%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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