Whole Wheat Blender Pancakes
Who can argue with a light, fluffy pancake that is 100% whole wheat? These whole wheat blender pancakes are just that and more!
Whole wheat blender pancakes have been around a long time. You basically start with whole wheat berries/kernels, blend them up with some milk and add various simple ingredients to make pancake batter. Yeah. Sounds easy.
Unless you are me. I tried them five or six times in a row years ago. And they were a disaster. Batter was thin, pancakes burned easily, and the wheat taste was kind of overbearing.
I knew they were popular with others but they just weren’t for me. So I found my favorite pancake mix and have stuck with it for years now.
That is, until my Aunt Marilyn sent me an email titled “Wheat Blender Pancakes Reinvented” and I decided that 8 years under my belt meant I needed to give these babies another go.
And seriously, this new go-round has changed my breakfast-loving-life. Aunt Marilyn has tweaked and perfected the recipe so that they are fail-proof and they are worlds better than the ones I tried years ago.
So much better, in fact, that I have made them at least three times a week for the last three weeks running. I hate to say it, but they might even replace my beloved Oatmeal Pancake Mix for our favorite go-to breakfast.
All you need is a blender, whole wheat berries and you can get started. Besides having to blend for about 8 minutes total, the batter comes together in a snap and the pancakes, with that slight hint of buttermilk goodness, are divine.
And who can argue with a light, fluffy pancake that is 100% whole wheat?
These definitely need to be part of your breakfast regimen. See the note below the recipe title for more information on those cute little wheat berries. Widely available, there’s no reason you shouldn’t make these!
One Year Ago: Sesame Chicken Stir-Fry
Two Years Ago: Cheesy Au Gratin Potatoes
Three Years Ago: Whole Wheat Oatmeal Chocolate Chip Cookies
Whole Wheat Blender Pancakes
Ingredients
- 1 cup wheat berries/kernels
- 1 cup buttermilk (see note)
- ½ cup milk
- 2 large eggs
- 2 teaspoons sugar
- 1 tablespoon baking powder
- 5 tablespoons butter, melted
- ¾ teaspoon salt
Instructions
- Combine the wheat berries/kernels and the buttermilk in a blender and blend on high for 3 minutes, until the mixture is smooth and thick.
- Add the 1/2 cup milk and continue to blend for 2 minutes. Add the remaining ingredients and blend until the batter is smooth.
- Cook the batter on a hot griddle for pancakes or in a waffle iron for, well, waffles!
Notes
Recommended Products
Recipe Source: from my Aunt Marilyn
Hi there,
Does the batter have to be used all at once or can you make it in advance and keep in the fridge? I’m looking for a pancake batter that I can make for the week in advance and then use some each morning. Would this be suitable?
Many thanks
Charlie
I haven’t stored this batter in the fridge for a week – but you could try? The whole wheat causes the batter to develop a gray film/color over the top of the batter. It doesn’t affect the taste, but it can be offputting aesthetically.
Easy, inexpensive, filling, and delicious!! Family loved this recipe!
I doubled and added a few huckleberries to individual pancakes while they cooked. Served with whipped cream, bananas, & coconut syrup.
I love these! They turn out perfectly smooth and lovely when blended just as Mel says. If you like them extra hearty and with some extra texture to the bit, you don’t even need to blend them for as long (maybe a minute each step) and you’ll maintain just a bit of the wheat berry kernels. So good!
We’ve made these before and loved them. I made them this morning and realized I didn’t have buttermilk. . . . So after looking through your suggested substitutes I decided to try a mix of yogurt and milk but instead of yogurt I put sour cream in them! Opps! They still turned out great!
These turned out rather heavy and not very fluffy. Really like thick and rubbery crepes. I looked over the recipe again and realized that the leavening power of the buttermilk could be activated by some baking soda. 1/2tsp to my half batch did the trick. The pancakes were a lovely brown and were light and fluffy. I recommend adding 3/4tsp-1 tsp baking soda.
We love these pancakes!
These are the best pancakes! I change them up and use all sorts of grains – my favorite combo is buckwheat and rye. They turn out amazing every time. My kids love eating them plain – that’s how good they are!