Whole Wheat Blueberry Pancake Recipe – Mascarpone & Cinnamon

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Blueberry Pancake Recipe – Mascarpone & Cinnamon

Introduction

Good morning, sunshine! There’s just something about a stack of fluffy pancakes that makes everything feel a little bit brighter, don’t you think? I’ve been perfecting this whole wheat blueberry pancake recipe for ages, and honestly, it’s become a weekend staple in my house. The secret? A touch of mascarpone cheese in the batter – it adds the most incredible richness and tang. Plus, a warm blend of cinnamon and nutmeg takes these pancakes to a whole new level of cozy. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pancakes. They’re packed with wholesome goodness from the whole wheat flour, bursting with juicy blueberries, and have a subtle sweetness that’s just perfect. They’re also surprisingly easy to make, even on a sleepy Sunday morning. Trust me, one bite and you’ll be hooked!

Ingredients

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

• 1 cup Whole wheat flour (about 120g)
• 0.2 cup Cornmeal (about 28g)
• 0.33 cup Mascarpone cheese (about 80g)
• 0.75 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.125 teaspoon Salt
• 1 tablespoon Sugar (about 12g)
• 1 Egg
• 2 cups Buttermilk (or see notes below for a simple substitute) (about 473ml)
• 0.25 teaspoon Ground cinnamon
• 0.25 teaspoon Freshly grated nutmeg
• 0.5 tablespoon Flax seed meal (about 7g)
• 2 tablespoons Olive oil
• 0.75 cup Blueberries (fresh or frozen) (about 150g)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your pancakes turn out just right:

• Mascarpone Cheese: This is the star! Don’t skip it. It adds a lovely creaminess and slight tang that elevates the whole pancake. If you absolutely can’t find it, see the FAQs for a substitute.
• Whole Wheat Flour: I love using whole wheat for the added fiber and nutty flavor. You can use all-purpose flour if you prefer, but the whole wheat really makes these special.
• Buttermilk Substitute: Don’t have buttermilk on hand? No problem! Just combine 2 cups of yogurt with 1 ½ cups of water. Let it sit for 5 minutes, and you’re good to go.
• Flax Seed Meal: This adds a subtle nutty flavor and a boost of omega-3s. You can find it in most health food stores or online.
• Cinnamon & Nutmeg Blend: Freshly grated nutmeg makes a huge difference. Seriously, it’s worth the extra minute! The combination with cinnamon is just heavenly.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, preheat your oven to 200°F (93°C). This is to keep the pancakes warm as you cook them.
2. If using frozen blueberries, thaw them, rinse, and gently pat them dry with a paper towel. Nobody likes soggy pancakes!
3. In a medium bowl, whisk together the buttermilk, mascarpone, and egg until everything is smooth and combined.
4. In a separate, larger bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, and flax seed meal. Make sure everything is nicely blended.
5. Now, gently pour the wet ingredients into the dry ingredients. Mix until just combined. It’s okay if there are a few lumps – overmixing will result in tough pancakes.
6. Heat a lightly oiled griddle or large frying pan over medium-low heat. A little olive oil works perfectly.
7. Pour about ¼ cup of batter onto the hot griddle for each pancake. Once bubbles start to form on the surface, sprinkle a generous handful of blueberries onto each pancake.
8. Flip the pancakes when the edges look set and golden brown. Cook for another 2-3 minutes, or until golden brown on the other side.
9. As the pancakes are cooked, transfer them to the preheated oven to keep them warm while you finish the rest of the batter.

Expert Tips

• Don’t overcrowd the griddle! Give each pancake enough space to spread out and cook evenly.
• Use a light hand when flipping the pancakes. A thin spatula works best.
• If your pancakes are browning too quickly, lower the heat.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes). Use a plant-based buttermilk alternative.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend.
• Spice Level Adjustment: My friend loves adding a pinch of cardamom to the batter for an extra layer of warmth. Feel free to experiment!
• Breakfast/Brunch Adaptations: Serve with a side of crispy bacon or sausage for a heartier meal.

Serving Suggestions

These pancakes are delicious on their own, but a little something extra never hurts!

• A drizzle of pure maple syrup is classic.
• A dollop of whipped cream is always a good idea.
• Fresh fruit, like sliced bananas or strawberries, adds a burst of freshness.
• A sprinkle of powdered sugar for a pretty finish.

Storage Instructions

Leftover pancakes? Lucky you!

• Store cooled pancakes in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave, toaster, or on a skillet.

FAQs

• Can I use frozen blueberries in this recipe? Absolutely! Just make sure to thaw and dry them before adding them to the batter.
• What can I substitute for mascarpone cheese? Cream cheese works in a pinch, but it won’t have the same tang. You could also use full-fat Greek yogurt, but it will be a bit less rich.
• Can I make the batter ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of milk to thin it out slightly before cooking.
• How do I adjust the sweetness of these pancakes? Adjust the amount of sugar to your liking. You can also add a tablespoon of honey or maple syrup to the batter.
• What is the best way to prevent the pancakes from sticking to the griddle? Make sure your griddle is properly heated and lightly oiled. A non-stick griddle is also a great investment!