Whole Grain Pancakes with Wild Blueberry-Maple Syrup

Whole Grain Pancakes with Wild Blueberry-Maple Syrup
Photo by Lisa Hubbard


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

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


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