Best 4 Whole Grain Pancakes With Wild Blueberry Maple Syrup Recipes

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Indulge in the goodness of whole grains and the delightful burst of wild blueberries with our irresistible Whole Grain Pancakes with Wild Blueberry Maple Syrup recipe. This wholesome breakfast treat combines the heartiness of whole grains with the sweet and tangy flavors of wild blueberries. The pancakes are fluffy and golden brown, while the wild blueberry maple syrup adds a burst of natural sweetness and a beautiful purple hue. In addition to the main recipe, we also offer variations for gluten-free and vegan pancakes, ensuring that everyone can enjoy this delicious and nutritious meal. Get ready to start your day with a stack of these delectable pancakes, topped with a drizzle of our homemade wild blueberry maple syrup.

Here are our top 4 tried and tested recipes!

BUTTERMILK PANCAKES WITH BLACKBERRY-BLUEBERRY BUTTER AND CINNAMON MAPLE SYRUP



Buttermilk Pancakes with Blackberry-Blueberry Butter and Cinnamon Maple Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 32

2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 large eggs
2 cups buttermilk
1 teaspoon pure vanilla extract
4 tablespoons of melted butter, cooled slightly, plus more for the griddle or nonstick spray
Canola oil
Optional additions:
1 cup fresh blueberries
1 cup chopped semi-sweet or bittersweet chocolate
1/2 cup chopped toasted pecans
1 cup blueberries
1 cup blackberries
1/4 cup sugar (or more if not overly ripe)
2 teaspoons lemon juice
2 sticks unsalted butter, at room temperature
1/4 teaspoon kosher salt
Optional Fruits:
Raspberries
Cranberries
Peaches
Nectarines
1 cup pure maple syrup
2 whole cinnamon sticks
Pinch of salt
Optional Flavorings:
Orange - Add two 3-inch pieces of orange zest to the syrup
Allspice - Add 7 whole allspice berries to the syrup
Fresh figs - quartered

Steps:

  • For the basic buttermilk pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk together the eggs until smooth, whisk in the buttermilk and vanilla until smooth. Add the wet to the dry along with the butter and the optional ingredients, if using, and mix until just combined. (Lumps are ok). Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
  • Preheat the oven to 200 degrees F. Heat a griddle, nonstick pan or cast iron pan over medium heat until evenly heated, about 5 minutes. Brush with butter and add a few teaspoons of oil.
  • Drop scant 1/4 cups of the batter onto the griddle or into the pan and cook until the bottom of the pancakes are golden brown and the top surface becomes slightly dry and bubbles begin to form, about 3 minutes. Carefully flip over using a fish spatula or metal spatula and cook until the other side is lightly golden brown, about 2 minutes longer. Serve immediately slathered with the butter and drizzled with the syrup...or transfer to baking sheets in even layers and keep warm in oven.
  • For the blackberry-blueberry butter (compound butter): Combine the berries, sugar and 1/4 cup of water in a medium saucepan and bring to a boil over high heat. Cook until the berries break down and the mixture thickens, about 15 minutes. Add the lemon juice and transfer to a bowl to cool. This mixture can be made 3 days in advance and can be stored, covered, in a bowl in the refrigerator.
  • For a chunky butter: Combine the fruit, butter and salt in a bowl and mix until combined. For a smooth butter, combine the fruit, butter and salt in the bowl of a food processor and process until smooth.
  • Serve at room temperature or scrape into a bowl, cover and refrigerate for up to 5 days or freeze up to a month.
  • For the maple-cinnamon syrup (flavored syrups): Combine the syrup, cinnamon and salt in a small saucepan and bring to a boil over high heat. Remove, cover with a lid and let steep for at least 1 hour. Can be made 3 days in advance and stored covered in the refrigerator. Bring to a simmer before serving and remove and discard cinnamon sticks.

WHOLE-GRAIN PANCAKES



Whole-Grain Pancakes image

Using a combination of different grains, these hearty pancakes have a deeper, more interesting flavor, along with more fiber and nutrients, than those made from only white flour. If you want to add fruit, like blueberries or sliced peaches, or chocolate chips, sprinkle them on top of the pancakes just before flipping. Serve these straight out of the pan; pancakes don't like to wait.

Provided by Melissa Clark

Categories     breakfast, brunch, easy, pancakes, main course

Time 45m

Yield About 10 pancakes

Number Of Ingredients 12

1 cup whole-wheat flour
3/4 cup all-purpose flour
1/2 cup cornmeal
1/4 cup rolled oats
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 1/4 cups buttermilk or plain yogurt (not Greek)
3 large eggs
1/4 cup unsalted butter, melted, plus more for serving
1 tablespoon honey
Maple syrup, for serving

Steps:

  • In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
  • Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
  • Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
  • Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
  • Repeat with the remaining batter, adding more butter to the skillet as needed.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 256 milligrams, Sugar 5 grams, TransFat 0 grams

WHOLE GRAIN PANCAKES



Whole Grain Pancakes image

Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt.

Provided by Jennifer Goss

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 cup whole wheat flour
½ cup rolled oats
¼ cup cornmeal
3 tablespoons flaxseed meal
3 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 egg, beaten
2 cups buttermilk
cooking spray

Steps:

  • In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
  • Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 53.2 g, Cholesterol 51.4 mg, Fat 5.9 g, Fiber 6.5 g, Protein 12.7 g, SaturatedFat 1.5 g, Sodium 440 mg, Sugar 16.3 g

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

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:

  • Use fresh or frozen wild blueberries: Fresh blueberries are ideal, but frozen blueberries work well too. If using frozen blueberries, thaw them before using.
  • Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
  • Cook the pancakes over medium heat: Medium heat will help the pancakes cook evenly without burning.
  • Flip the pancakes only once: Flipping the pancakes too often will make them tough. Flip them only once, when bubbles form around the edges.
  • Serve the pancakes with your favorite toppings: Butter, maple syrup, fruit, or whipped cream are all great options.

Conclusion:

These whole grain pancakes with wild blueberry maple syrup are a delicious and healthy way to start your day. They're made with whole grain flour, which is a good source of fiber and nutrients. The wild blueberries add a burst of flavor and antioxidants. And the maple syrup is a natural sweetener that's full of flavor. So next time you're looking for a tasty and nutritious breakfast, give these pancakes a try!

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