Whole Wheat Blueberry Pancakes Recipe
Tara Bench is the food stylist and photographer behind Tara Teaspoon, a website that shares the former Martha Stewart editor’s uber-tasty recipes. Speaking of which, below, she Bench shares her holiday favorite: pancakes for dinner.
Photo: Nicole Gerulat
Every so often, we would have breakfast for dinner when I was growing up. That meant instead of a fairly rushed, school-morning bowl of hot cereal or corn flakes, we’d make a weekend-worthy breakfast for the 6 p.m. meal. As dinners go, it was glorious!
These pancakes have the healthy nuttiness of whole wheat flour, but stay light and fluffy because I keep some of the all-purpose flour in the mix.
With great mixes on the shelves, we don’t often make pancakes from scratch, but—I dare say, the holidays are coming up—make these for the in-laws and I swear they’ll be putty in your hands.
Try them* for breakfast—or dinner! In one bite you’ll realize why about 5 extra minutes of hands-on time is worth it. (Seriously, that’s it. That’s all. Mixes be gone!)
*Please serve with plenty of bacon.
Whole Wheat Blueberry Pancakes with Buttery Ginger Syrup
Makes 8 pancakes
These are classically delicious with blueberries, but would be great with raspberries, chocolate chips, pecans or bananas.
¾ cup whole wheat flour
¾ cup all-purpose flour
2 tbsp light brown sugar
1 tbsp baking powder
½ tsp salt
1 to 1¼ cups milk, warm
1 large egg
4 tbsp I Can’t Believe It’s Not Butter, melted
1 tsp vanilla extract
1 pint blueberries
Buttery Ginger Syrup (recipe below)
Whisk together flours, sugar, baking powder and the salt, set aside. Separately whisk together the milk, (for thick pancakes use 1 cup milk.) melted butter, egg and vanilla. Stir milk mixture into the well and combine until just mixed and only small clumps of flour remain. Do not over mix.
Heat a griddle or large skillet over medium heat. Brush the surface with extra I Can’t Believe It’s Not Butter and scoop about ¼ cup of the batter onto the skillet. Gently spread into a 4-inch circle and sprinkle with blueberries. When the bubbles on top pop and stay open flip the pancakes and cook about 2 min more.
Keep pancakes hot in a warm oven if needed and serve with more blueberries and Ginger Butter Syrup.
Buttery Ginger Syrup
Makes 3/4 cup
An easy way to make your simple maple drizzle the star of the table. Move over delicious blueberry pancakes. Or stay there, I’ll eat you WITH the syrup!
¾ cups maple syrup
½ tsp fresh grated ginger
1 tbsp I Can’t Believe It’s Not Butter
In a small saucepan over medium-high heat stir together all ingredients until the liquid is simmering. Remove from heat. Let cool slightly and serve with pancakes. Syrup can be stored chilled for up to a week, just reheat to serve.
More breakfasts for dinner:
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