We all know I love me some pancakes, yes sir-ee. Pancakes might, in fact, be my favorite Breakfast Tuesday treat and may well be the reason I started posting breakfast recipes once a week. That and this website, amazing. Every time I gush about pancakes as a food item, the first thing I point out is how easy they are to manipulate. You could find a way to incorporate any type of flour, wheat, oat, or corn product and you could probably find a way to use any and all types of fruit (though that adventure would require a little more culinary creativity, it could be done).

I fell in love with this pancake recipe on account of the brown sugar, something I don’t normally see, and the use of oat bran/wheat germ. Wheat germ is something that I use weekly, as a topping for various hot cereals, but never have I used it as an ingredient in a baked good. In fact, that really hadn’t occurred to me until just recently, when I came across Dorie Greenspan’s recipe for wheat germ cookies. And oat bran, well, it’s a little embarrassing that I don’t think I’ve EVER even bought oat bran. I liked it well enough in cereal and didn’t really think I’d have any use for plain ol’ oat bran. Boy was I wrong. These ingredients not only added an amazing textural contrast to the juicy blueberries but also upped the flavor quotient, turning what can be a sometimes-bland breakfast treat into an interesting meal. I’d like to think these are kinda-sorta healthy, but try not to delude myself like that too often.

The only thing I’d do differently next time is separate the eggs and whisk the whites before folding them into the batter. I’m not sure if that would do anything, but it’d be worth a try to see if there are any changes in overall fluffiness.

Enjoy, and happy Breakfast Tuesday everyone!


Whole Grain Blueberry Pancakes with Oat Bran and Wheat Germ

(Adapted from Pinch my Salt)

Yields 16 to 18 pancakes using a ¼ cup measure


1 ½ cup whole wheat flour

¼ cup wheat germ

½ cup oat bran

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 tablespoons light brown sugar

1 ½ cups milk

½ cup sour cream

2 eggs

2 tablespoons butter, melted and cooled slightly

1 to 1 ½ cups blueberries (I’m sure different berries would work, too.)


(If using a cast-iron skillet, preheat over medium heat.)

1. In a large mixing bowl, whisk together flour, wheat germ, oat bran, baking powder, baking soda, salt, and brown sugar. Set aside.

2. In a medium-size mixing bowl, whisk together milk, sour cream, and eggs.

3. Add wet ingredients to dry ingredients, stirring with a wooden spoon until just combined.

4. Stir in butter and blueberries. (Optional step: Let batter sit for 10 minutes. I’m not sure why this works science-wise, but my pancakes tend to cook more evenly and have a better texture after resting.)

5. Scoop batter into greased, preheated skillet by the ¼ cupful, cooking pancakes on each side over medium heat until brown on each side. (You will know pancakes are ready to flip when the edges are dry and bubbles start to pop up in batter.)

Serve immediately, or, if you’re me, keep them in the fridge for up to 3 days, reheating as necessary