Name: Whole Grain Pancakes with Wild Blueberry-Maple Syrup
Prep time: 25 minutes
Total time: 25 minutes
Yield: Makes 12
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

Image may contain Food Bread and Pancake

photo by Lisa Hubbard

Using whole grain flour and wheat germ in these pancakes isn’t just a healthy gimmick that adds fiber and protein—it also adds a nutty flavor that tastes really, really good.

Test Kitchen Tip

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.

Recipe notes

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