I have been drooling over the cover of the February Bon Appétit cover ever since it landed in my mailbox a few weeks ago. On a stark white background sits a huge stack of whole grain pancakes topped with blueberry syrup. Yesterday evening, YumJimmy and I finally decided to curb our pancake cravings by whipping up our own batch. So imagine our surprise when we found out that today was actually National Blueberry Pancake Day [1]! Talk about a fun coincidence.

So, how did ours turn out compared to theirs? Find out, and get the recipe so you can try it at home, just .

We did the recipe up exactly as it stated. The batter ended up being really thick, and a bit difficult to work with. If I make them again, I'll definitely thin it out a bit. We ended up botching the first few — Does this happen to anyone else? — and so I ate them plain as the others cooked. I wasn't sure if I liked the flavor, it was definitely whole grain and chewy. YumJimmy thought they tasted too healthy and I had to agree with him. However, once I doused them with the blueberry syrup it was heavenly.

Whole Grain Pancakes with Wild Blueberry-Maple Syrup [2]
From Bon Appétit [3], February 2008

1 cup plus 2 tablespoons maple syrup
1 cup frozen wild blueberries
2 cups whole grain complete pancake and waffle mix (the Bon Appétit Test Kitchen used Kodiak Cakes brand)
2 cups buttermilk
6 tablespoons wheat germ
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 tablespoons (1/4 stick) butter

1. Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.
2. Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick).
3. Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.

Nutritional Information
One serving contains the following (2 pancake equals one serving): Calories (kcal) 389.92; %Calories from Fat (kcal) 55.03; Fat (g) 6.11; Saturated Fat (g) 3.14; Cholesterol (mg) 16.60; Carbohydrates (g) 74.63; Dietary Fiber (g) 6.24; Total Sugars (g) 45.24; Net Carbs (g) 68.39; Protein (g) 10.23

Print recipe with images [3] | without images [3]