Best 2 Whole Grain Pancakes With Wild Blueberry Maple Syrup Recipes

Achieving the perfect balance between nutrition and taste can be a challenge, but it's one that's easily met with whole grain pancakes and wild blueberry maple syrup. Whole grains offer a wealth of essential vitamins, minerals, and fiber, while wild blueberries burst with antioxidants and natural sweetness. Combined with the rich, decadent flavor of maple syrup, these ingredients create a breakfast that's both indulgent and nourishing. Whether you're seeking a hearty start to your day or a delightful weekend brunch, this recipe has you covered.

Let's cook with our recipes!

WHOLE GRAIN PANCAKES WITH BLACKBERRIES

Whole Grain Pancakes with Blackberries image

With all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We'll take ours skillet-size, burnished from whole wheat flour and studded with cooked grains, because we want them flavorful and with a hardy texture.

Provided by Chris Morocco

Categories Bon Appétit Breakfast Brunch Pancake Grains Whole Wheat Buttermilk

Yield 4 servings

Number Of Ingredients 11

Ingredients

3/4 cup whole wheat flour
1/2 cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 large egg
1 1/2 cups buttermilk
2 cups mixed cooked whole grains (such as barley, farro, rye, spelt, kamut, and/or quinoa)
Melted unsalted butter (for pan)
Room-temperature butter, fresh blackberries, and pure maple syrup (for serving)

Steps:

Whisk whole wheat and all-purpose flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg and buttermilk in a medium bowl just to incorporate. Using a few swift strokes, whisk egg mixture into dry ingredients just to combine. Stir grains into batter (you can pulse the grains in a food processor first if you prefer them in smaller pieces).
Heat a large nonstick skillet over medium-high. Lightly brush with butter. Add half of batter to skillet, spreading into an even layer as wide as the skillet. Cook pancake until bubbles have formed and broken across the entire surface and underside is golden brown, about 5 minutes. Using 2 spatulas (or sliding onto a flat plate before inverting back into skillet), flip pancake. Continue to cook until lightly browned underneath, about 1 minute. Transfer pancake to a plate. Repeat with remaining batter.
Serve pancakes topped with butter, fruit, and syrup.

WHOLE WHEAT BLUEBERRY PANCAKES

Whole Wheat Blueberry Pancakes image

The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.

Provided by brossettelewis

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 13m

Yield 5

Number Of Ingredients 7

Ingredients

1 ¼ cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary
½ teaspoon salt
1 tablespoon artificial sweetener
½ cup blueberries

Steps:

Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 26.7 g, Cholesterol 41.1 mg, Fat 2.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 464.1 mg, Sugar 3.9 g

Tips:

For a crispier pancake, cook it over medium-high heat.
If you like your pancakes fluffy, cook them over low heat.
Don't overcrowd the pan when cooking pancakes. Leave some space between each pancake so they can cook evenly.
Use a spatula to flip the pancakes carefully. Avoid using a fork, as this can tear the pancakes.
Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Whole grain pancakes with wild blueberry maple syrup are a delicious and healthy breakfast option. They are made with whole wheat flour, which is a good source of fiber and nutrients. The pancakes are also topped with a sweet and tangy wild blueberry maple syrup, which is made with fresh blueberries and maple syrup. This recipe is easy to follow and can be made in just a few minutes. So next time you're looking for a quick and easy breakfast, try these whole grain pancakes with wild blueberry maple syrup.