Whole Wheat Blueberry Granola Pancakes

There’s something undeniably comforting about a stack of fluffy pancakes in the morning, especially when they are packed with wholesome ingredients like whole wheat flour, fresh blueberries, and crunchy granola. These Whole Wheat Blueberry Granola Pancakes are not just a delicious start to your day; they’re also a fantastic way to sneak in some nutrition without sacrificing flavor. Perfect for lazy weekend brunches or quick weekday breakfasts, these pancakes are both satisfying and nourishing. So, grab your ingredients, and let’s dive into this delightful recipe!

Why It’s Crowd-Pleasing

These Whole Wheat Blueberry Granola Pancakes are a hit with everyone—kids love the burst of blueberries, while adults appreciate the wholesome touch of whole wheat and the delightful crunch of granola. The pancakes boast a tender texture, and the sweetness of the blueberries complements the nutty flavor of the whole wheat flour beautifully. Topped with a pat of butter and a drizzle of maple syrup, they are sure to become a family favorite. Whether you’re serving them at a brunch gathering or enjoying them solo, these pancakes are sure to please.

Ingredient Checklist

• 2 cups whole wheat flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup canola oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup blueberries (fresh or frozen)
• 1 cup granola (your favorite kind)
• Butter and maple syrup for serving

Before You Start: Equipment

• Large mixing bowl: For combining your dry and wet ingredients.
• Whisk: To mix everything until smooth and lump-free.
• Griddle or non-stick skillet: For cooking the pancakes to golden perfection.
• Spatula: To flip the pancakes without making a mess.
• Measuring cups and spoons: For precise ingredient measurements.
• Mixing spoon: For folding in the blueberries and granola.

The Method for Whole Wheat Blueberry Granola Pancakes

Step 1: Combine Dry Ingredients

In a large mixing bowl, whisk together the whole wheat flour, granulated sugar, baking powder, baking soda, and salt until well combined. This step ensures that your leavening agents are evenly distributed throughout the flour.

Step 2: Mix Wet Ingredients

In another bowl, whisk together the buttermilk, eggs, canola oil (or melted coconut oil), and vanilla extract. Mix until the ingredients are smoothly combined.

Step 3: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients. Gently stir with a mixing spoon until just combined. Be careful not to overmix; a few lumps are okay. This will help keep your pancakes fluffy.

Step 4: Fold in Blueberries and Granola

Gently fold in the blueberries and granola into the batter, ensuring they are evenly distributed without overmixing.

Step 5: Heat the Griddle

Preheat your griddle or non-stick skillet over medium heat. Lightly grease with a little butter or oil to prevent sticking.

Step 6: Cook the Pancakes

Use a measuring cup to pour batter onto the hot griddle, using about 1/4 cup for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown.

Step 7: Serve and Enjoy

Serve your Whole Wheat Blueberry Granola Pancakes warm, topped with butter and a generous drizzle of maple syrup. Enjoy the delightful combination of flavors and textures!

Variations by Season

• Spring: Add lemon zest to the batter for a fresh citrus flavor.
• Summer: Substitute fresh strawberries or raspberries for the blueberries.
• Fall: Incorporate pumpkin puree and pumpkin spice for a seasonal twist.
• Winter: Mix in some cinnamon and nutmeg for a warm, cozy flavor.

Pro Tips & Notes

• For extra fluffiness, let the batter rest for about 10 minutes before cooking.
• If using frozen blueberries, do not thaw them; adding them directly to the batter helps prevent color bleeding.
• For a gluten-free version, substitute whole wheat flour with a gluten-free flour blend.
• Leftover pancakes can be refrigerated or frozen for quick breakfasts later on.

Shelf Life & Storage

The Whole Wheat Blueberry Granola Pancakes can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, they can be frozen for up to 2 months. Simply reheat them in the toaster or microwave when you’re ready to enjoy them again!

Quick Questions

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before using it in the morning.

What can I use instead of buttermilk?

You can make a buttermilk substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for about 5 minutes before using.

Can I add other mix-ins to the pancakes?

Absolutely! Feel free to add nuts, chocolate chips, or other fruits to customize your pancakes to your liking.

How do I know when pancakes are done cooking?

Pancakes are done when they are golden brown on both sides and spring back when lightly pressed. If they are browning too quickly, reduce the heat.

Weekend Projects

• Sally’s Baking Addiction – Check out more delicious breakfast ideas.
• Pinch of Yum – Explore their wholesome pancake recipes.
• Minimalist Baker – Discover simple, plant-based recipes for every occasion.

Time to Try It

Now that you have all the details, it’s time to whip up a batch of these delicious Whole Wheat Blueberry Granola Pancakes! They’re perfect for any occasion, whether it’s a cozy family breakfast or a special brunch with friends. The wholesome ingredients not only provide nourishment but also create a delightful flavor that will have everyone coming back for seconds. So gather your ingredients, heat up that skillet, and let the pancake flipping begin! You won’t regret adding this recipe to your collection. Enjoy!