Whole Wheat Blueberry Pancake Recipe – Easy Gluten-Free Breakfast

Last Updated on 1 month by Neha Deshmukh

Whole Wheat Blueberry Pancake Recipe – Easy Gluten-Free Breakfast

Hey everyone! I’m so excited to share this recipe with you. It’s for whole wheat blueberry pancakes, and honestly, they’ve become a weekend staple at my place. I first made these when I was trying to find a healthier pancake option that still tasted amazing, and these hit the spot! They’re fluffy, flavorful, and packed with goodness. Plus, they’re surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pancakes. We’re talking a delicious blend of whole wheat, buckwheat, and corn flour that gives a lovely nutty flavour and a fantastic texture. The buttermilk and coconut oil add a subtle tang and richness, making them incredibly satisfying. They’re a little bit special, a little bit healthy, and a whole lot delicious. Perfect for a lazy Sunday brunch or a quick weekday breakfast.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cup whole wheat flour (approx. 250g)
• ½ cup buckwheat flour (approx. 60g)
• ½ cup corn flour (approx. 60g)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt (approx. 3g)
• 2 cup buttermilk (approx. 475ml)
• ½ cup whole milk (approx. 120ml)
• 1 extra large egg
• ⅓ cup virgin coconut oil, melted (approx. 80ml)
• Unsalted butter, for the pan
• 1 cup fresh blueberries (approx. 150g)

Ingredient Notes

Let’s talk ingredients! Using a blend of flours is key here. The whole wheat flour gives a lovely nutty flavour and fibre, while the buckwheat flour adds a slightly earthy note and helps with binding. Corn flour keeps things light and fluffy.

Buttermilk is a game-changer for pancakes. It reacts with the baking soda to create super fluffy results and adds a lovely tang. If you don’t have it, don’t worry – I’ve got a substitution tip in the FAQs! Coconut oil adds a subtle sweetness and moisture. You can use melted butter instead, but I find the coconut oil gives a really nice flavour.

Pancake thickness and sweetness vary across India! Some prefer thicker, almost dosa-like pancakes, while others like them thin and crepe-style. Feel free to adjust the milk quantity to achieve your desired consistency.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a large bowl, whisk together the whole wheat flour, buckwheat flour, corn flour, baking soda, baking powder, and salt. Make sure everything is nicely combined.
2. In a separate bowl, whisk together the buttermilk, milk, egg, and melted coconut oil until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t overmix! A few small lumps are perfectly fine – in fact, they’re a good thing. Overmixing develops the gluten and can make your pancakes tough.
4. Heat a skillet or griddle over medium-high heat. Add a small amount of butter to melt and coat the surface.
5. Pour about ¼ cup (60ml) of batter onto the hot skillet. Gently press a handful of fresh blueberries into the top of the pancake.
6. Cook for 1-2 minutes, or until bubbles start to form on the surface and the edges look set. Then, flip and cook for another 1.5 minutes, or until golden brown.
7. Repeat with the remaining batter, adding more butter to the skillet as needed. Keep the cooked pancakes warm under a clean kitchen towel while you finish cooking.

Expert Tips

Want to take your pancake game to the next level? Here are a few tips I’ve learned over the years:

• Fluffy Pancakes: Don’t overmix the batter! Seriously, this is the biggest secret.
• Preventing Sticking: Make sure your skillet is hot enough before adding the batter. A well-seasoned cast iron skillet is ideal, but any non-stick skillet will work.
• Even Cooking: Use a consistent amount of batter for each pancake. This will help them cook evenly.
• Temperature Control: If your pancakes are browning too quickly, lower the heat. If they’re not browning enough, increase it slightly.

Variations

• Vegan Adaptation: Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). Use plant-based milk instead of whole milk and ensure your butter is vegan-friendly.
• Gluten-Free Adaptation: While this recipe already uses gluten-free flours, you can experiment with the ratios. Try using a 1:1 gluten-free flour blend instead of the whole wheat flour for a lighter texture. You might need to add a little extra liquid.
• Spice Level: A pinch of cinnamon or nutmeg adds a lovely warmth to these pancakes. About ¼ teaspoon should do the trick. My grandmother always added a tiny bit of cardamom!
• Festival Adaptations: During festivals like Diwali or Holi, serve these pancakes with a side of traditional Indian sweets like gulab jamun or jalebi for a fun fusion breakfast.

Serving Suggestions

These pancakes are delicious on their own, but they’re even better with some tasty toppings!

• A generous drizzle of maple syrup is a classic.
• Fresh fruit like strawberries, raspberries, or bananas.
• A dollop of Greek yogurt or coconut yogurt.
• A sprinkle of chopped nuts or seeds (almonds, walnuts, chia seeds).
• A spoonful of homemade fruit compote.

Storage Instructions

Got leftovers? No problem!

• Storing: Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
• Freezing: Place the cooled pancakes in a single layer on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months.
• Reheating: Reheat frozen pancakes in a toaster, oven, or microwave.

FAQs

1. Can I use all-purpose flour instead of the whole wheat blend? What adjustments should I make?

You can, but the texture will be different. All-purpose flour will result in a lighter, fluffier pancake. You might need to reduce the amount of liquid slightly, about 1-2 tablespoons.

2. What is the best way to prevent the pancakes from sticking to the skillet?

Make sure your skillet is properly heated and greased with butter. A non-stick skillet is your best friend here!

3. Can I make the batter ahead of time? If so, how long can it be stored?

Yes, you can! The batter can be stored in the refrigerator for up to 24 hours. However, the baking powder will start to lose its effectiveness over time, so the pancakes might not be as fluffy.

4. Can I freeze leftover pancakes? What’s the best way to reheat them?

Absolutely! See the storage instructions above for details.

5. What can I substitute for buttermilk if I don’t have any?

You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes to curdle.

6. Are buckwheat and corn flour easily available in India?

Buckwheat flour (Kuttu ka atta) is quite common, especially during fasting periods like Navratri. Corn flour (Makai ka atta) is also readily available in most grocery stores. You might find them in the flour section or the health food aisle.

Enjoy these pancakes, and let me know what you think! I hope they bring a little bit of sunshine to your breakfast table.