whole wheat blueberry pancakes + the secret to great pancakes

On weekends, I like to have pancakes. The association is so strong, that when I don’t have pancakes on the weekend, I know something is amiss. So after a somewhat lazy weekend of avoiding responsibility, Sunday evening rolled around and I started really craving pancakes.

I walked into the kitchen and  announced to Ryan, who was already cooking dinner, that I’d be having pancakes instead.

He gladly obliged.

whole wheat pancakes

The weekend pancake tradition only started a few months ago. For years, I never cooked pancakes. They always ended up burnt or under cooked, and were never fluffy (even with Bisquick!).

But one freezing winter morning in NYC, when I didn’t have anything to cook for breakfast and it was too cold to go grab something, the ingredients for pancakes were there staring me in the face: flour, an egg, and a little milk. It was time to face this.

whole wheat blueberry pancakes

Much to the delight of my roommate and my carb-loving cat, in the years spent avoiding pancakes, my cooking skills have improved, so they weren’t that bad. And over the course of a few months, they’ve become really good. Like, diner-quality good (diner pancakes = the best). I’m even getting brown crispy edges, like they do in photos. I always used to ask, “how do they do that?”

Whole Wheat Blueberry Pancakes

Well, I’ve figured it out and I’m here to share it with you.

Tips for Great Pancakes

  1. Lots of butter! That’s how you get those crispy edges. Add a little less than a teaspoon to the skillet after each pancake.
  2. High heat and  cook quickly. But don’t let the pan get too hot. I used to cook at a medium heat. It takes forever, your pancakes are soggy, and you don’t get the crispy edges. If the pan gets too hot, I like to pull it off of the burner for a few seconds in between pancakes.
  3. Put mix-ins directly on the pancake, not in the batter. If you’re using a mix-in like fruit or chocolate chips, put them on top of the pancake right after you’ve placed it on the skillet. Don’t mix them into the batter. They sink to the bottom of the bowl and only the last few pancakes are filled with goodies.
  4. Don’t use Bisquick.

whole wheat blueberry pancakes + the secret to great pancakes
 
Prep time
Cook time
Total time
 
These pancakes are fluffy, crispy, and buttery. Yields 8 pancakes that are 3-4 inches in diameter. Adapted from this recipe.
Author:
Cuisine: Breakfast
Yields: 8
Ingredients
  • ¾ cup of milk (I used almond milk)
  • 2 Tbsp. vinegar
  • 1 cup whole wheat flour (like King Arthur’s Flour)
  • 2 Tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 egg, whisked
  • 2 Tbsp. melted butter + more for the skillet
  • ¾ cup frozen or fresh blueberries (optional)
Instructions
  1. In a small bowl or cup, combine the milk and vinegar. Set it aside to allow it to sour for five minutes.
  2. In a large bowl, mix together the whole wheat flour, sugar, baking powder, baking soda, and salt until all ingredients are combined.
  3. Fold in the milk, egg, and melted butter (make sure the butter is no longer warm). Whisk all ingredients are well combined and the batter if clear of chunks.
  4. Preheat a skillet over medium-high heat. Place a teaspoon of butter on the skillet. Pour about ¼ cup of batter into the pan to begin making your pancakes.
  5. If you are using blueberries, place a handful of blueberries on the pancake right after you’ve placed it in the skillet.
  6. Heat each pancake for 3-4 minutes on each side, until the edges are brown.
  7. Add a little more butter to the skillet after you are finished with each pancake.

 

whole wheat blueberry pancakes

Do you have any pancake tips to share?

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