shop the collection
Bon Appetit Collection
Whole Grain Pancakes with Wild Blueberry-Maple Syrup

Whole Grain Pancakes with Wild Blueberry-Maple Syrup

4 servings
  • Ingredients
  • 1 cup plus
  • 2 tablespoons maple syrup
  • 1 cup frozen wild blueberries
  • 2 cups whole grain complete pancake and waffle mix (the Bon Appétit Test Kitchen used Kodiak Cakes brand)
  • 2 cups buttermilk
  • 6 tablespoons wheat germ
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 2 tablespoons (1/4 stick) butter
Products used in recipe
Directions
Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.

Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick).

Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.

If you can't find whole-grain baking mix, substitute 2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 2 egg whites.
Common Accordion