A lonesome container of blueberries were inadvertently left behind when we went away for the weekend. With a bounty of fresh berries and other fruits finding their way into the fridge upon our return, I decided to bake up the slightly-weepy blueberries. I thought about my standby Lemon Blueberry Yogurt Loaf, but figured the others in the house would prefer some variety. So I settled on a morning favorite that my boys are always in the mood for.
These whole wheat blueberry buttermilk pancakes are wonderfully light and flavorful. The addition of buttermilk creates a tender, spongy “cake” with a hint of richness and tanginess. The richness is offset by the tart succulence of blueberries and a little zing from finely grated lemon zest. Rest assured, whole wheat flour does not create a dense pancake here. Instead, it gives the pancake body an irresistibly hearty, nutty flavor – and an added nutritional boost. So simple and unassuming. So delicious.
Whole Wheat Blueberry Buttermilk Pancakes
Ingredients, adapted Bon Appetit June 2007
- 1 cup whole wheat flour or whole wheat pastry flour
1/3 cup all-purpose flour
2 tbsp agave nectar, honey, or sugar
2 1/2 tsp baking powder
1/2 tsp salt (check if your buttermilk has a higher salt content – omit if so)
1 1/4 cups buttermilk (I used low-fat)
1/8 cup water or milk
2 large eggs
1/4 stick unsalted butter, melted
1 1/2 cups fresh blueberries (more if you wish)
1 tsp lemon zest
Pure maple syrup for serving
- Whisk together flours, baking powder, and salt in a bowl.
- Whisk buttermilk, milk/water, eggs, agave, and 2 tablespoons butter in medium bowl; stir into dry ingredients until just combined. Important: I mean “just barely” mixed together. You want small to medium-sized lumps in the batter. Otherwise, you’ll end up with a dense pancake.
- Fold in berries and lemon zest. (Or, after dropping batter onto the pan, carefully “plop” the berries onto the pancakes. I find this method produces an even layer of blueberries within each pancake – though you may not be able to tell from the pictures.)
- Heat large nonstick pan or skillet over low-medium heat. (Err on the side of low so your pancakes do not become burnt on the outside and raw on the inside.)
- Spray with cooking spray or add oil/butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until edges brown and bubbles appear, about 3-5 minutes. Flip only once. Cook on second side for an additional 1-2 minutes.
- Serve immediately with maple syrup. Or, to keep warm, heat oven to 200 degrees F and place pancakes on a baking sheet for up to 45 minutes. (They get a bit dry after that.)