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
Ginnie (and others) – I definitely think it’s a pretty key component to have all of the wheat berries completely blended up. If you have chunky pieces (even little ones) that aren’t blended, it will make a huge difference in the outcome because the blended wheat berries act as the flour in the mix. The mixture should be extremely smooth and combined. This recipe is one of those that is either loved…or not, it sounds like. Sorry it hasn’t worked out for some of you. I’m surprised, as we eat these several times a week, but either way, hopefully you have another pancake recipe to fall back on. Thanks for taking the time to comment!
I was disappointed, too. I put chocolate chips in mine. I had stuff that wasn’t blended enough. I think they wouldn’t have been very good without the chocolate chips. Sorry. I really like most of your recipes. And I only eat whole wheat flour stuff. So this wasn’t a huge stretch for me.
I just made these. Like others, I have tried another version of these and they were ok but I like the buttermilk in these much better. Mine were flat…I read the comments after I was done but I will try less buttermilk and letting the batter rest. I read some of the comments of people that didn’t like them….I wonder if they don’t eat much whole wheat. We eat only eat whole wheat bread….my kids don’t like white…..and so since we are used to whole wheat, these pancakes taste good to us. I love my buttermilk pancake recipe (I think it’s similar to one of yours) but we eat hot breakfast most of the time and I like that we can have whole wheat and still have the buttermilk ones once in awhile. I hope these will get a little more fluffy like the white buttermilk pancakes, but if not, they are still good. Definitely be making these a lot..and the only syrup we eat is your homemade maple…..love it. Thanks Mel. You rock!
I love every recipe I have made from your site, but I made these for company this morning and was very disappointed. They were really flat and lacked flavor. I think I will stick with my IHOP recipe. No one ate more than one bite of these.
Stacie – I actually had the same thought as you with the baking soda so after making this recipe a few times as written, I tried a bit of baking soda in the recipe and it didn’t make a lick of difference so I don’t add it. If there were still chunks at the bottom of your blender, then yes, I definitely think the batter needs to be blended longer until it is completely smooth. And the resting period may help too. I don’t let the batter rest and while the pancakes aren’t super thick, they definitely aren’t flat so you also might try decreasing the liquid slightly. Good luck!
Wow, these were so good! I made them with my vitamix & needed to blend them only about a minute for the 2nd time. Also I needed to add some more buttermilk & milk as the mix got “stuck” during the blend time,cI just added enough liquid to get the mixture moving again . So I was hoping I hadn’t messed them up! But no, they cooked up so moist & tender! Yes, they were a more flat pancake, but as long as they taste good & have the right texture that’s no problem for me! I like these even better than the oatmeal pancake mix of yours Mel. I like the taste & texture better. Thanks for introducing these to me!
I made these this morning and my son and daughter loved them (yay!), but they tasted the same to me as most other wheat/blender pancakes. I’m wondering if they turned out flat because there is no baking soda? I’ve noticed in recipes that if you sub buttermilk for milk you are supposed to alter the leavening agents (less baking powder and add a little baking soda). Would that help with the flattness? Maybe I should have let them blend longer (I followed the recipe, but there were still chunks at the bottom). And next time I’d probably let the mixture soak overnight. That seems like a good idea. 🙂 I always appreciate new and fast breakfast recipes. Thanks!
I ran out of my oatmeal pancake mix, so I just tried these this morning. I’m sure it was my super-duper-old blenders fault, but I wasn’t super thrilled with the results. They weren’t grainy, so I know that the wheat kernels were sufficiently blended, but for some reason the texture was strange and chewy and they were very “eggy”. I melted my butter in a small pan on the stove and then added it to the mix. I’m wondering if maybe the butter was too hot and did something weird to the batter? I don’t know, but I probably won’t make them again until the day I get a new blender. We sure love your oatmeal pancake mix though, so I think we’ll stick with that! 🙂
Thanks for the great recipe! I tweaked it a bit to match my family’s preferences. I use milk instead of buttermilk. (I’m tempted to try plain water to see how that works.) I only use one egg because it seems fluffier and less eggy that way. And I found that you don’t need to melt the butter. The blender mixes cold butter just fine.
I made these the past two morning in a row and my kids couldn’t get enought of them. The 2nd time I mixed in some pumpkin puree and pumpkin pie spice. They were really good that way too. Thanks for the great recipe. It’s a keeper.
Anisha – I think the buttermilk helps the batter be a bit more thick than the classic recipe (which is why I like this one better). It also helps give it a boost of flavor, in my opinion.
Can’t wait to try them!
That recipe is super similar to the one in the Blendtec recipe book. They are awesome…and so yummy. My kids eat them like they are going out of style. It’s also nice to find a recipe that I actually use my food storage wheat with. The Blendtec recipe doesn’t call for buttermilk. How to you think that effects that consistency?
Ashley – I’ve never used a Vitamix but I’d probably just use the wet blade from start to finish.
I just had to let you know that I made these for supper tonight, and they were not only super fast and easy to whip up, but (as promised) incredibly delicious! I made the recipe as you printed it, except I increased it to 2 1/2 times the recipe (made in two separate batches) since there are 9 of us and we were all ravenous:) Everyone had thirds and raved the entire time about how awesome the pancakes were, so again, thank you for sharing this little gem!
Could you mix up the batter at night and put it in the fridge to cook in the morning? I know I’ve refrigerated leftover batter before with no problems, but wasn’t are it would turn out ok with this kind?
Kelly – I’ve only ever made it the morning we need it but a friend texted me yesterday with the same question and I think that yes, you definitely could. My advice would be to give it a good whirl in the blender before making pancakes (after it has sat overnight or even for a few hours). And maybe add a few tablespoons of milk if it seems overly thick from resting.
Ah, Mel…you’ve lured me away from Aunt Jamima “just add water” with your lovely oatmeal pancakes, so I suppose, eventually I’ll be swayed by these. But, for now, I just love the others… 🙂 My family is healthier from knowing you! 🙂
Has anyone tried the yogurt/milk combo as a substitute for the buttermilk? Mel, I have a Vitamix, which comes with a wet blade and a dry blade container. Can I just throw everything in the wet one?
These are so good. I am dairy free right now so I had to sub coconut milk for the buttermilk and milk and used that nasty smart balance for the butter and these turned out yummy. They were thin but I noticed the pancakes at the end were thicker then the the first ones so I think waiting 10 mins or so would help. I love theses with the wheat. They don’t taste like cake but are a nutty delicious breakfast. Thanks!
I remember my Mom making whole wheat blender pancakes for us when I was growing up, and I have been wanting to make them for my own little ones, and this recipe looks awesome! Thank you for sharing this 🙂
Tracey – sure, I think this would halve just fine (or you could make all the pancakes and freeze/refrigerate the cooked leftovers for another morning, which is what I usually do).
Like many others, I too have tried the blender wheat pancake, and thought the taste was very good, but the batter was quite runny and the pancakes were flat. I’ll have to give these a try, but my blender is pretty old, and has seen better days. Also, do you think it would work if the recipe was halved? …12-18 pancakes is a lot for my small bunch.
These are a weekly item for us, although I use oil and no buttermilk….this version is richer, BUT, I have tried the variety of wheat berries and feel that the soft white berries are significantly better…more fluffy, not as bitter as I think the hard red wheat can be for example. They might be harder to come by….I drive 45 minutes to get my #25 bag. I also use the recipe for waffles and don’t change anything.
Like you I have tried Blender Pancakes before and was not won over. You’ve given me the courage to try them again. I will let you know how I like them!
Thanks!
Can you have a weekly Aunt Marilyn recipe? haha! It seems like when both you and Aunt Marilyn like a recipe…it is the best darn tastiest thing ever and it goes in my recipe book straight away! Or a Mel and Aunt Marilyn cookbook full of pages of pictures and treats? Yes! That is what I will ask Santa for next year! (pleases and begging inserted here).
I’ve never heard of these. They sound interesting! I LOVE that these are 100% whole grain. I have some spelt berries that I haven’t been able to use… now I know what to do with them!
My experience has been the same as yours, looking forward to trying this! 🙂
Oooo I wonder if this would work for waffles, too! Looks great!
Serena – I only use speed 2 with my Blendtec. Also, the Blendtec won’t blend continuously for 3 minutes. I have to start it one or two times after it times out.
Hilary (and others) – if the pancakes are too thin, cut down the milk or buttermilk by 1/4 cup and/or let the batter rest 10-15 minutes to thicken slightly before making pancakes.
So I just made these with my regular blender and milk/vinegar combination (no buttermilk on hand) and they turned out fantastic!! Mine were also on the thin side, but boy were they tasty!! Another winner!
Do you use the highest speed with your blendtec?
If you put the wheat berries and buttermilk in your blender in the evening and let it sit overnight, your batter will be smoother and your pancakes will have a bit more fluff. The culture in the buttermilk keeps it from spoiling, so it’s safe. You also don’t need to blend them quite so long.
We just made these pancakes this morning. They tasted yummy, my 2 year old loved them!! they were a little flat, but that is probably from living at an elevation of 6750. They only things that don’t need high elevation changes are your cookie recipes made with cream cheese. Thanks for the good recipes!
I’ve had no success with wheat berry pancakes, but I’m going to give it one more shot with this recipe. Your Aunt Marilyn must be a wonderful cook.
I always keep the dried buttermilk in my fridge. My mom has used it for years and I haven’t found any problems! You find it in the baking isle, it’s around 4-5 dollars.
By the way I meant to say thanks for all the GREAT recipes. We (me and almost everyone I know) love your site. And I will try these soon.
I have had the same results as you with past wheat berry pancakes. My family’s reactions was “gross!” So I haven’t tried them again, but this one sounds good. We will try it. Thanks!
I am so excited about this recipe! I have, shall we say ” more than a few” #10 cans of hard red wheat from the cannery, and I don’t have a wheat grinder, so this is a perfect way to use it up. I can’t wait to try this!
The 8 minutes just gives the high end amount if you have to blend longer to get the mixture smooth and also for blending when you add the remaining ingredients.
I’m excited to try this! As with you, previous versions of this were not ideal. Mel, you made mention of blending for 8 minutes, but the actual recipe looks like it only adds to 5?
Talia, the buttermilk substitution you mention works in any recipe calling for buttermilk.
Hey Talia, I use a sub for buttermilk all the time! I use sour cream and vinegar. Works like a charm! I’ve used it for pancakes and biscuits and it always has that nice richness buttermilk has.
Talia – I always have buttermilk on hand because I use it in so many recipes and it is a breakfast staple (plus it lasts forever) so I haven’t tried the popular buttermilk sub. Worth a try!
Ok, next question! Can I substitute the buttermilk with “soured milk”? (1 cup minus 1T of milk + 1 T lemon juice or vinegar)
I hate buying a quart of buttermilk only to use a tiny bit.
By the way, I made this batter into waffles last night for dinner and it worked great!
Hey everyone – sorry about the missing instructions. Don’t know where my brain was while typing it up! It’s fixed now.
Emily – I’ve never tried it with a food processor and I’m not sure it will get the mixture as smooth as a blender but it’s definitely worth a try.
Hilary – you really need to start with whole wheat berries like the recipe suggests. A regular blender should work just fine (I know many people who don’t have Blendtecs and make this recipe). It’s more about the time (blending it for the full three minutes) to get the smooth batter.
Missy – I almost always use hard white wheat (that’s what I have right now and what I used for these pancakes).
Hi Mel. I love how fluffy your pancakes look!! When you made them, did you use soft or hard wheat?
Could I just use the ground wheat berries from my grain mill that are sitting in my freezer? If not, would a food processor or a regular blender work too? (I don’t have a blendtec or a vitamix and didn’t know if the blender I do have would be strong enough) Thanks!
Can this be done in a food processor? My blender has seen better days.
Yep, Heather got the question out there: buttermilk in step 1 with the wheat?
I can’t wait to try theses! But…is there something missing in the first line of instructions? Do you combine the buttermilk and wheat? Thanks for all the grey recipes.
Yum! These pancakes look and sound delicious, and if you made them three times in one week three weeks in a row that’s really saying something!