Blueberry pancakes have long been a Saturday morning ritual in my house.  Little man stands on his step-stool, helps me stir the batter and then “quality checks” the blueberries while I cook the pancakes.  I have always just used a mix and then added in some healthy add ins like the blueberries, wheat germ and what not.  However after standing in the hot July Georgia sun to hand-pick this week’s blueberries (see last week’s post for more on that fun experience) I felt like I needed to go all out and actually make some blueberry pancakes completely from scratch this time.

I had seen a recipe recently for Blueberry Yogurt Multigrain Pancakes on Smitten Kitchen (a fantastic food blog if you have never visited it).  The recipe called for yogurt and two kinds of whole grain plus a little lemon zest to brighten everything up.   It definitely seemed worthy of my precious hand picked blueberries.

I followed the recipe fairly closely making a couple of tweaks to suit my own personal tastes.  The biggest change I made was swapping out the rye flour for oat flour and adding cinnamon to the batter.  I also added a simple recipe for Maple Pecan and Walnut syrup at the end.

The results were fantastically delicious pancakes!  And I am not talking “fantastically delicious for a healthier pancake“, I am mean they are “fantastically delicious” period…end of sentence!  The pancakes are richer than all white flour pancakes, but weren’t as heavy as an all whole wheat pancake would be.  I love the fact that I am sneaking in some whole grains underneath those tasty blueberries!

One of the things you will notice when you make the pancakes is that the batter is a little on the thick side.  I tried thinning it down to my normal pancake consistency the first time I made it and the thinner batter just doesn’t hold on to the blueberries very well when you flip.  When you pour the batter into the skillet to cook, you will want to push it outwards a little with the ladle so that the pancakes aren’t too thick.

One of the things I really like about this recipe is that you drop the blueberries in after pouring the batter in a pan.  This not only keeps the blueberries evenly distributed from the first pancake to the last, it also allows you to use frozen berries without turning the batter a grayish blue color.

Give these delightful multigrain blueberry pancakes a try and let me know what you think.  They may even start a new Saturday morning tradition in your house!

Blueberry Cinnamon Multigrain Pancakes

• 3 tablespoons butter, plus extra for buttering skillet
• 1/2 cup whole wheat flour
• 1/4 cup oat flour
• 1/2 cup all-purpose flour
• 1 tablespoons baking powder
• 1/2 teaspoon table salt
• 1/2 teaspoon cinnamon
• 2 large eggs
• 1 cup plain, full-fat yogurt
• 1/4 cup milk
• 1/2 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 2 tablespoons brown sugar
• 1 cup fresh blueberries, rinsed and dried (or substitute 1 cup frozen blueberries, defrosted and drained)

In a small size microwave safe bowl, melt half of butter. Stir in second tablespoon of butter until melted. (This half and half method keeps your butter from being too hot when you add the next ingredients.)  Set melted butter aside until ready to mix into wet ingredients.

Place wheat flour, out flour, white flour, baking powder, salt and cinnamon in a small bowl (separately from the melted butter) and stir with a fork until well mixed.  Set bowl aside.

In a medium size bowl, whisk egg, yogurt and milk together. (If you’re using a thick/strained or Greek-style yogurt, you may need to add 2 additional tablespoons milk to get the batter to the right consistency.)  While whisking the egg mixture, add in melted butter, zest, vanilla extract and brown sugar.  Mix thoroughly.

Stir dry ingredients into egg and yogurt mixture until dry ingredients are fully incorporated.

Heat skillet (cast iron works great for pancakes if you have one) over medium high heat.  Melt a pat of butter in the skillet (you could substitute non-stick cooking spray).  Ladle in 1/4 cup of batter at a time, leaving space between each pancake.  The batter is thick so you will need to press it outwards a bit with the ladle or scoop to make sure the pancakes don’t turn out too thick. Immediately press a few berries in each pancake.

When the pancakes are dry around the edges and you can see bubbles forming on the top (about 3 minutes) flip them over and cook until golden underneath (about 3 minutes). If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven (200°F) when each one is done cooking to keep warm until you are ready to serve.

Serve with Maple Pecan and Walnut Syrup below or toppings of choice.  If you have any left over (which is highly unlikely!), cool completely then place in a zip top baggie in the refrigerator.  These pancakes will keep for several days and reheat beautifully in the microwave.

Maple Pecan & Walnut Syrup

Prep time: 2 minutes – Cook time: 3 minutes – Makes: about 1 1/3 cups

• 4 tablespoons butter
• 1/3 cup of chopped pecans
• 1/3 cup of chopped walnuts
• 1 cup real maple syrup

Melt butter in skillet on medium high heat.  Add nuts and saute for 1-2 minutes.  Add maple syrup and stir until mixture is bubbly and hot.  Serve warm.

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