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Whole Wheat Flax Blueberry Pancakes

pancakestack3It’s a beautiful day in Western Pennsylvania!  I’m out here visiting my family for Easter and it’s such a nice surprise to have sun and 70/80 degree temps instead of the usual cold and snow.

This morning, like most Saturday mornings growing up, we started the day with a family pancake breakfast.  For as long as I can remember, this has been our “tradition”.  When we were small, my Dad would plop us down on the counter, pull out our trusty box of Bisquick, and let us help whip up a batch of our favorite breakfast food.  Although the pancake mix has changed to more hearty varieties over the years, until recently, we had never actually made them from scratch.  There seemed to be some unspoken belief that the dry mix contained some sort of “magic” ingredient that helped the pancakes come out perfect and fluffy every time.

Fortunately (as you may already know), this couldn’t be further from the truth.  Making pancakes from scratch is super easy, using common ingredients you probably already have in the house.  You don’t even need milk or eggs if you don’t have them (or want a vegan version) – you can make a great tasting pancake with water, a little extra baking powder, and a flax egg substitute, another super easy thing to make.  For one egg, simmer 1 TBS flax seeds in 3 TBS water until a thick, gooey, egg-like consistency forms, or about 5-minutes.  I’ve also done this using ground flax.  Just whisk the flax with water in a 3:1 ratio and let it sit for about 5-minutes (no need to cook).

My favorite pancakes are made with whole wheat flour and flax.  These two simple ingredients add such a great flavor to the pancakes (and lots of nutrition to keep you full!).  There are many ways to make these, and you can mix up the recipe by using buttermilk, substituting applesauce for the oil, or playing around with your proportions of whole wheat to white flour.   When doing so, however, it’s important to remember that whole wheat flour is denser than regular white flour, so the pancakes will not rise the same if you only use the whole wheat.   I’ve had the most success when I’ve used them both in a 1:1 ratio, but I’ve also heard that whole wheat pastry flour works pretty well.

Whole Wheat Flax Blueberry Pancakes

The basic recipe that I use is below.  This has been adapted from several different sources (that I can no longer remember!) and tends to vary a bit from time to time.  Also (as a disclaimer), I’m not a very precise cook, and would prefer to just dump and mix when I can get away without measuring.  But for those logical people out there who actually like to trust that your food is going to come out okay when you make something, here are the ingredients. :)

This recipe will make 8 – 10 pancakes, depending on their size and easily serves 2 very hungry people, or 3ish with a “normal” appetite.

  • 1/2 c unbleached white flour
  • 1/2 c whole wheat flour
  • 1/4 c ground flax seeds     (though you could add more or less, depending on taste)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 TBS sugar
  • 1/4 tsp salt   (optional)
  • 3/4 c milk of choice   (I’ve made with regular and soy)
  • 1 TBS oil
  • 1 large egg
  • 1 tsp vanilla
  • 1/2 c washed fresh or frozen (drained) blueberries

Making pancakes pretty much just consists of pouring and mixing.  But, to be a little more specific…you first preheat your griddle to 350 degrees.  Next, whisk together all the dry ingredients (including the flax).




Then add in the liquids, whisking until a relatively smooth batter is formed.  You can add in more or less milk, depending on how thick you would like the pancakes.  I usually add it in slowly until I have a batter that is thin enough to pour without being too runny to hold it’s shape on the griddle.  Add the blueberries last, folding in gently.pancakebatter

Place on greased griddle and cook for a few minutes, until the edges of the pancakes firm up a little and you see little bubbles form around the edge.



And serve with warm pure maple syrup.  Delish! :)



For a great twist on just plain maple syrup, mix with a little bit of plain Greek yogurt (with yogurt to syrup in a 2:1 ratio).  This will cut down the sugar and create a great-tasting, thicker maple flavored topping.  I also love topping pancakes with a little bit of nut butter (peanut butter or almond butter) mixed with a little maple syrup.

Enjoy!  Oh, and if anyone tries these and has any suggestions for improvements, please let me know!! I’m always looking for ways to tweak this.

Have a wonderful Easter! :)

8 Responses to Whole Wheat Flax Blueberry Pancakes

  1. yum yum yum…finally making my way through some of your old posts..love them lady!
    .-= Claire´s last blog ..the weekend escaped me. =-.

  2. I’m sorry — I was reading through your latest post when this picture caught my eye and now I’m commenting on a really really old post of yours. Oh well! It doesn’t matter CAUSE YO’ P-CAKES LOOK DELICIOUS!!! That is all.

    Back to reading Master of the Mill numero 2.
    .-= aletheia´s last blog ..Eating Salads to Save the World: an (In)sane Challenge =-.

  3. oh my goodness these are GOOD!! Thank you so much for taking the time to make this post. i am beginning to dabble in more whole grain foods and am tiring of white flour pancakes but wanted to be certain to find a recipe that had whole grains but did not lack flavor. these are perfect — thank you!

  4. Second of 2 recipes I tried this a.m. We were all hungry from Saturday long runs! I modified it by adding pumpkin and opting out on berries (didn’t have them );. Delicious…looking at out gorgeous Blue Ridge Mountains and eating scrumptious pancakes. It doesn’t get much better than this! Thanks for sharing!

  5. The clarity in your post is simply cool and I could assume you’re an expert on this subject. Continue with the great work on the site. Keep it up. Thank you.

  6. Just found your recipe as I was looking for a healthier way to make pancakes. AMAZING!!! I substituted the sugar w/ a little less than a Tbsp of agave nectar and traded 1/2 the flax for wheat germ since they are both excellent but have some differences. I love how fluffy the pancakes turned out (I’m picky about that!). Just waiting for my kids to come home from school to try them. I think they’ll even like them :)

  7. I made these last night. I used two ripe bananas in the batter instead of blueberries. They were great. fluffy and delicious. What a great recipe!

  8. I have spent years trying to find a good pancake recipe and I have finally found it. I make these for myself and the kids, everyone likes them.

    My only suggestion is to let the batter sit for a few minutes after mixing it. The pancakes come out fluffier if you do.

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