Whole Grain Pancakes with Wild Blueberry-Maple Syrup

Ingredients

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

Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm. Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick). Melt 1 tablespoon butter on gri...

View full recipe at Epicurious