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Whole-Wheat Blueberry Pancakes


Prep Time:

5 Minutes

Cooking Time:

4 Minutes



At the ranch we grind our own, ranch-raised wheat weekly. So I combine the dry ingredients in large quantities on grinding day and freeze it. This way, I can simply mix the wet ingredients and then add the dry mixture to make a quick batch of pancakes in any amount. 


  • 2 cups Buttermilk
  • 3 Eggs
  • 1 stick Butter, melted
  • 1/2 cup Whole wheat flour
  • 1 cup Unbleached, white flour
  • 1 t Salt
  • 1 1/2 t Baking Soda
  • 3T Sugar
  • Frozed or Fresh Blueberries


Whisk buttermilk, eggs and melted butter in large mixing bowl.  Then add all dry ingredients and whisk to combine well.


Refrigerate overnight. When ready to cook, whisk mixture to deflate and ladle onto a hot, greased griddle.  Sprinkle 4 fresh or thawed frozen blueberries on each cake before flipping.


Serve hot with butter and warm honey or syrup.