Pinch My Salt

Food, Recipes, and Photography

The Pancake Recipe Has Arrived

by 53 Comments

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I wrote about blueberry pancakes a while back but didn’t post my recipe because I thought it needed a little work. Well this morning I felt like working on it (actually, I felt like eating blueberry pancakes), so I now have a delicious whole grain sour cream blueberry pancake recipe for you, complete with nutrition info! I really think these are the best whole grain pancakes I’ve ever eaten!

These pancakes are good for you in the sense that they offer a good amount of fiber and protein compared to a traditional pancake. But like many of my recipes they are not low in fat. Perhaps you noticed the word “sour cream” in the recipe title? I used full fat sour cream because that’s what I like. But feel free to experiment with lowfat sour cream if you prefer. Just please don’t use any of those strange fat free concoctions that they try to pass off as sour cream…they scare me 😉

This recipe uses oat bran and if you don’t normally keep it on hand, go ahead and buy some. I know what it’s like to buy an ingredient for one recipe and then never use it again. But I’ve already posted two muffin recipes featuring oat bran and now these pancakes. So you don’t really have an excuse not to try it! And since I like using it so much lately, I’m sure you’ll see a few more “oat bran” recipes popping up soon.

The suggested serving for this recipe is three pancakes, so when you look at the nutrition data, keep that in mind. They are much more filling than traditional pancakes and I actually found myself pretty full after eating only two of them. I’m pretty sure my husband could polish off quite a few more than that though! But now that I’ve made the full recipe and I’m currently the only one in the house, I’m going to be eating these pancakes for over a week! I hope they freeze well 🙂

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Whole Grain Sour Cream Blueberry Pancakes

1 1/2 C. whole wheat flour
1/4 C. wheat germ
1/2 C. oat bran
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 T. brown sugar

1 1/2 C. lowfat milk
1/2 C. sour cream
2 eggs
2 T. melted butter
1 C. blueberries

1. In a large bowl, whisk together all dry ingredients.
2. In a separate bowl whisk together, milk, sour cream and eggs.
3. Pour wet ingredients into dry ingredients and mix with a wooden spoon until just combined. Stir in melted butter and blueberries.
4. Drop pancake batter by 1/4 cupfuls (I just use a 1/4 dry measuring cup) onto a hot, greased griddle.
5. Pancakes are ready to flip when the edges stary to dry out and darken.
6. Enjoy!

Yield: 18 pancakes, 6 servings.

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Reader Interactions

Comments

  1. Nicole says

    Anita, I'm sure the buttermilk would work fine! And yes, these are great for lunch and dinner too! I know because I was eating them for a week after I made them! They taste great at room temperature too. And they also freeze well. I froze them in single servings (3 pancakes) and then I reheat them in the microwave. They taste just as good reheated which is kind of unusual for a pancake I think!
    Reply

  2. Harmonia says

    Hi! Just Blog hoppin today and stumbled upon yours. Very nice! I provided my link incase you are web surfing anytime soon and want to swing by.
    Reply

  3. Tom says

    I saw your recipe and I figured I have just found the best pankcakes. I am going to make some during the coming week. I remember my uncle made pacakes that looked just like these. Thank you for putting this recipe up. Tom
    Reply

  4. Dana says

    Every Saturday at our house is pancake breakfast day. My husband does all the cooking and so far we've had banana pancakes, pumpkin pancakes, chocolate pancakes but no blueberry pancakes. The kids have really been wanting blueberry pancakes. I really liked your recipe because of all the wholesome ingredients that are in it, yes even the sour cream~~ Well we had your pancakes this morning and they were a big hit!! The kids are already begging dad to make them again next Saturday!! Thanks! Dana
    Reply

  5. mneme says

    Recipe looks fabulous! I'm always seeking ways to make pancakes, my comfort food of choice, more healthful. This is my first visit to your blog, can't wait to explore. Question: Would you mind sharing how you create the Nutrition Facts box? Is there a template you use? Thanks.
    Reply

  8. Diane Drinkwater says

    Sour cream? Do you mean like buttermilk? Hard to get hold of in the UK but they sometimes have it at the supermarket. I've bookmarked your site because there's so many yummy things on here I want to go and make.
    Reply

  9. Nicole says

    Diane: I would substitute plain whole milk yogurt for the sour cream. I'm not sure if there is a sour cream equivalent in Europe.
    Reply

  12. kristen says

    Hi! I am new to your blog and am so glad that I found it!! Do you think frozen blueberries would work well with this recipe, or would fresh be better? Thanks! I also wanted to ask what kind of camera you use, your pictures are amazing.
    Reply

  13. Nicole says

    Kristen: Glad you stopped by! I always use frozen blueberries for my pancakes and they work great! The camera I use is a Canon EOS 30D (there's a newer version called the 40D now).
    Reply

  14. Nic says

    Can't believe that I found this recipe again, I have been making it from a printout for a couple of years now, and that piece of paper somehow dissapeared! Thank you Google!! I am going to have add this blog my reads. I actually started substituting ground flaxseed meal for the butter at a ratio of 3:1 so 1/4 c + 2 T of the flaxseed. They still come out incredible and are even healthier yet. I always make a double batch and freeze them in packs of two, don't know how long they will keep in there because I eat them too fast! Thanks for the great recipe!!
    Reply

  15. EatingRD says

    I cannot wait to try these! We are in the process of moving and getting a new non-stinky fridge (it was a foreclosure and closed for a year), so this will have to be our first weekend breakfast! I actually just bought some oat bran because I want to try it in place of oatmeal. I'll also have to try your muffins. I've made your pumpkin pancakes and honestly they were the BEST I've ever had. Thanks for all your great recipes! -kristen
    Reply

  16. Heidi says

    Thanks for this! I am making this tomorrow! :) I forgot to buy the bran though. Funny, cause I have old fashioned oats, quick oats, and steel cut oats. No bran though. I am guessing that processing the oats in my blender will be an okay substitution? Will see...Oh, and what are you cooking your pancakes on? I am in the market for a griddle, and I just do not know which would be best. Thanks in advance! Great pics of these beauties! :)
    Reply

  17. justkrish says

    Hey Nicole, Do you think I could sub plain yogurt for the sour cream? Would it be the same amount? Let me know what you think. Thanks!
    Reply

  18. Julie says

    Thanks for publishing this yummy recipe! Pancakes are my favorite thing to experiment with and I'm always looking for ways to make them healthier. I made these today and my husband has declared them his new favorite. I had some pecans left over from the holidays so I added them and the blueberry-pecan combo was so good!
    Reply

  19. Kelli says

    jsutkrish: I substitute plain nonfat yogurt for milk in a lot of recipes. It comes out tasting like you used buttermilk but with no fat and more protein. Using the same amount of yogurt as you would milk works fine, and I would guess that sour cream and yogurt are interchangeable as well. When I get around to trying this recipe, I will probably skip the milk and sour cream and use 2 cups of yogurt instead.
    Reply

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