Recipe Corner: Blueberry Pancakes

by Lorna Sass

Ah blueberries... those juicy blue orbs bursting with summer sweetness. Is there anyone who doesn't eat them with gusto?

As a cook, my inclination is to leave blueberries alone. Or, to put it another way: they have so much flavor and pleasing texture that the best approach is to savor them unadorned.

And yet, we humans rarely resist the chance to improve upon what is already perfect. I won't proclaim that blueberry pancakes are an improvement on blueberries, but they sure taste good.

While developing the baked goods for my latest cookbook Whole Grains Every Day, Every Way, I discovered that whole-grain spelt flour can easily be substituted for all purpose white flour. I've come to prefer the natural sweet taste and hearty texture of whole-grain flour and now experience white-flour pancakes and waffles as "wimpy."

So, if you have eaten your fill of blueberries on their own and want to envelope them in a batter that does them justice, try these pancakes.

Lorna Sass is a widely published food writer and an award-winning cookbook author. Her Whole Grains Every Day, Every Way cookbook won the 2007 James Beard Foundation award for the best cookbook in the Healthy Focus category. Visit her listing on our website.

Whole-Grain Blueberry Pancakes

Makes 12 to 14 eight-inch pancakes

  • 1 1/3 cups whole-grain spelt or wholewheat pastry flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Scant 1/2 tsp ground cardamom
  • 1/8 teaspoon ground cinnamon
  • 2 large eggs
  • 1 1/3 cups well shaken buttermilk, plus more if needed
  • 2 TBS safflower oil or melted (cooled) butter
  • 1/2 tsp vanilla extract
  • 1 1/2 cups fresh blueberries

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cardamom, and cinnamon.

In another bowl, lightly beat eggs. Blend in buttermilk, oil, and vanilla.

Pour the liquid into the dry ingredients. Stir just enough to achieve a lumpy batter. Stir in blueberries. Do not overmix.

Heat a large griddle over medium heat. Coat lightly with oil. When a drop of water thrown onto griddle sizzles, drop batter by heaping 1/4 cupsful onto griddle. (Stir in more buttermilk if mixture doesn't spread easily.)

When pancakes look dry around edges and bottoms are browned, about 2 to 3 minutes, flip over and continue cooking until browned on second side and cooked through, 1 to 2 minutes longer. Lower heat if pancakes brown too quickly, leaving insides underdone.

Serve immediately or cool to room temperature, wrap well and refrigerate for up to 5 days.


  • Spelt flour is readily available in healthfood stores nowadays. If you can't find it, whole wheat pastry flour makes a good substitute--but do be sure to use pastry flour, which is lighter than standard whole wheat flour.
  • These pancakes freeze very well. Defrost and reheat them in a standard or toaster oven set at 375 degrees.

Back to the July 2007 Newsletter