Multi-grain Blueberry Pancakes


From the Squam Lake Inn, Holderness, NH


  • 2 heaping Tbs old-fashioned oats
  • 2 heaping Tbs wheat germ
  • 2 Tbs yellow corn meal
  • 3/4 tsp baking soda
  • 1-1/2 tsp baking powder
  • 2 tsp sugar
  • 1/4 tsp salt
  • 2 large eggs
  • 1-1/2 cup buttermilk
  • 1/4 cup milk
  • 4 Tbs melted butter
  • 1-1/2 c. flour


Preheat griddle or large skillet on medium high. Wisk together dry ingredients. Combine w/ beaten eggs, buttermilk and milk in a bowl using a fork. Do not over mix. Cut melted butter into the batter. Brush griddle or pan generously with butter before pouring patter. Add fresh blueberries to the pancakes after pouring batter onto griddle. Cook till bubbles appear in the center of the pancake. Flip and finish until golden brown Serve with NH Maple Syrup and Rae’s Maple Sugar Bacon.



Add julienne apples sprinkled lightly with cinnamon and sugar, after pouring batter onto griddle.
This recipe works great if you have some “plain” eaters at your table. Simply leave out any berries or apples!

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