Hearty whole wheat blender pancakes are the perfect combination – easy, healthy, and delicious! Whip them up for breakfast in no time!
Tasty Stack of flapjacks
The best part about pancakes is they are perfect for kids, easy to eat, easy to love! They are also great for shaking it up. We add in fruit, top with whipped cream, or pour on our favorite syrup, jam, or other spread.
These pancakes are hearty, delicious, and SO easy to make! You will love the whole wheat flavor and ease of this recipe. Enjoy!!
How to make blender pancakes
1st BLEND. Blend the wheat with the buttermilk for 3 minutes on low, scraping down the sides afterwards.
2nd BLEND. Add the milk and blend for another 3 minutes on medium. Scrape down the sides again.
3rd BLEND. Add the rest of the ingredients and blend for about 15 seconds just to combine.
REST. Rest the batter for 5 minutes while heating your pan or griddle. Cook the pancakes until done.
COOK. Using a ¼ cup to portion the batter you should get 15 4-inch pancakes.
Toppings + Variations
- fresh berries
- whipped cream
- PB + bananas
- buttermilk syrup
- chocolate chips
- cinnamon + nutmeg
- replace ½ of milk with egg nog
Here are a few tips when making them:
- Whole wheat berries can be found at many grocery stores and most natural foods stores.
- Make your own homemade buttermilk to use in this recipe.
- Drizzle a splash of water onto your skillet to see if it’s hot enough before cooking your pancakes. If it sizzles then it’s time to pour on your batter!
- Tiny bubbles forming on the top of your pancakes will show that it is time to flip them over. Continue cooking until both sides are a nice golden brown.
- Keep pancakes warm by storing them in a 200 degree oven until they are ready to be served.
- Use a tablespoon to measure out batter for smaller “silver dollar” pancakes.
STORE leftover pancakes covered in the fridge for up to 5 days.
FREEZE leftover pancakes up to 3 months. Wait until they have cooled completely, then place on wax or parchment paper layering the paper between each individual pancake to keep them from sticking. Then store your stack of pancakes in an airtight container or ziploc freezer bag.
Warm frozen pancakes on a baking sheet in a 375 degree oven for approximately 8-10 minutes before serving.
More healthy breakfast recipes:
- Whole Wheat Blueberry Muffins
- Healthy Breakfast Fruit Pizza
- Baked Oatmeal
- Healthy Whole Wheat Bran Muffins
- Berry Peach And Coconut Smoothie Bowl
Blender Pancakes Recipe
- 1 cup hard white whole wheat berries - can use golden or red too
- 1 cup buttermilk - or regular milk
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 egg
- 2 Tbsp white sugar
- 1 tsp salt
- 1 Tbsp baking powder
- Blend the wheat with the buttermilk for 3 minutes on low, scraping down the sides afterwards.
- Add the milk and blend for another 3 minutes on medium. Scrape down the sides again.
- Add the rest of the ingredients and blend for about 15 seconds just to combine.
- Rest the batter for 5 minutes while heating your pan or griddle. Cook the pancakes until done.
- Using a ¼ cup to portion the batter you should get 15 4-inch pancakes.