Multigrain Blueberry Pancakes

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A Walk Through The Bible In One Year
Bringing the Story to Life

Week 9 reading plan per day:
Click on the colored link to read each day’s scripture.
Monday (Deuteronomy 1) Tuesday (Deuteronomy 2 )
Wednesday (Deuteronomy 3-4) Thursday (Deuteronomy 5-7)
Friday (Deuteronomy 8-10) Saturday (Deuteronomy 11-13)
Sunday (Deuteronomy 14-16)

Tomorrow begins week 9 of my walk through the Bible in a year. I hope you are reading along with me. If not, it isn’t too late to start. Just click on the WORD POWER tab and start with week one. Each days reading takes 15 minutes or less and the blessing of accomplishment is quite remarkable.

I have tried several times to post pictures of pancakes and I am never happy with them.  The pictures never look as good as the pancakes taste!  I love making pancakes as a treat for my family and I especially like trying different recipes with various flavors and textures.  Since the three of us in our household are routinely trying not to gain weight we don’t eat pancakes nearly as often as we would like to.  So it was a special treat when I recently made Multigrain Blueberry pancakes.  It was a breakfast supper.  Along with the pancakes we fried up some sweet potatoes, basted a couple eggs, and I threw in some leftover cheese grits.  As I was putting the pancakes on the table my eyes looked over the plate and I thought, “wow, these would make a great picture!”  Stop the supper, hold the fork, get the camera!  I had two sets of eager looking eyes peering at me and all I could say was, “just one picture, please?”

For all the lame pictures I have of pancakes I hope this one picture conveys to you that this recipe is awesome.  I started with a cup of all-purpose flour adding whole wheat, cornmeal and some oats.  To this I added some baking powder, baking soda (of course), buttermilk (because I always use buttermilk instead of regular milk), a handful of recently purchased new crop pecans direct from Georgia and some fresh frozen blueberries from last year’s garden bounty.

In the end these cakes are light and fluffy, slightly nutty, and popping with blueberries!  My chief culinary consultant and my sous-chef dish washer were so happy to eat the pancakes they even forgave me for taking a picture (or two).

Many Blessings and Happy Cooking

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Multigrain Buttermilk Pancakes
Prep time
Total time
Serves: 3-4
  • 1 cup All-purpose Flour
  • ½ cup Whole Wheat Flour
  • ¼ cup Cornmeal
  • ¼ cup Oatmeal
  • 1 teaspoon Wheat Gern
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 teaspoon Sugar
  • 1 Egg
  • 1¼ cup Buttermilk
  • ¼ teaspoon Pure Vanilla Extract
  • 1 cup Blueberries, Fresh or Frozen and thawed
  • ½ cup Finely Chopped Pecans
  • 1 tablespoon Vegetable oil
  1. Mix together all dry ingredients in a medium bowl.
  2. In a second bowl, combine Buttermilk, Egg, Vegetable oil and vanilla, whipping them enough to beat the egg. Add these to the dry ingredients, stirring just to combine them. ** Do not over stir.
  3. Add pecans and blueberries, stirring in softly. At this point the batter can stand for 10 minutes out of the refrigerator or for an hour or more refrigerated.
  4. Heat griddle over medium heat. Grease it lightly if not nonstick and immediately pour ¼ cup batter (or more) to make the pancakes the size you would like. Don't let them get too big or they will be hard to flip. Try to leave space between the pancakes to keep them from sticking together.
  5. Cook pancakes until the tops are bubbly and the bottoms golden brown. Flip cakes and cook another couple minutes to brown the bottom.
  6. Serve immediately with butter and warm syrup.
(1) Buckwheat flour can be substituted for the cornmeal, wheat flour, or oats.
(2) Whole Milk or 2% Milk with 1 tablespoon vinegar can be substituted for the buttermilk.

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