Tuesday, March 8, 2011

Whole Wheat Blueberry Pancakes

Most pancake recipes stem from one basic recipe that you can tweak and add different things to. This recipe is an adaptation of my Lemon Cranberry Pancakes. If you prefer to restrict white flour and white sugar from your diet, this recipe is for you.

2 and 1/2C. Whole Wheat Pastry Flour
2t. Kosher Salt
3t. Baking Powder
1t. Baking Soda
Zest of 1/2 Lemon
1C. Fresh blueberries
1/4C. Agave Nectar
2C. Buttermilk
1/2C. Canola Oil
3 Eggs

In a bowl, combine the dry ingredients and the lemon zest. In another bowl, combine the liquid ingredients then add to dry ingredients. Pour batter onto hot griddle coated with butter or nonstick cooking spray. Immediately drop a few blueberries onto each pancake. Turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Yield: 24 pancakes

NOTE: There are some really fun flavored Agave nectars on the market. I find mine at Sprouts Farmers Market, and they really add to your recipes. Have fun!


  1. Sounds good, but I think I'll just add my blueberries to the batter. I've tried just dropping a few on every pancake and I don't like doing that, I usually end up missing the pancake and the berry runs off down the counter trying to escape. Like I'd let THAT happen, pfsh!

  2. If you do add your blueberries to the recipe, toss them with a little flour first. That will help keep them from sinking to the bottom of your batter.


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