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!
Whole Wheat Blender Pancakes
- 1 cup wheat berries/kernels
- 1 cup buttermilk (here is a guide for making your own buttermilk)
- 1/2 cup milk
- 2 large eggs
- 2 teaspoons sugar
- 1 tablespoon baking powder
- 5 tablespoons butter, melted
- 3/4 teaspoon salt
- 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!
Wheat berries are the full kernel of wheat and in this recipe, there aren’t any substitutions (as in, you can’t substitute 1 cup whole wheat flour, etc., although you can definitely play around with different kinds of wheat: hard white, soft white, hard red, kamut, and on and on). You can find whole wheat berries at some grocery stores – shockingly, I’ve often found it in 25# bags at Walmart – and also at health food/natural food stores. If you live near an LDS Home Storage Center, you can get it there. There are also many other grain sites online that offer it, too, like Wheat Montana and others.
Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: from my Aunt Marilyn