Name: Whole Grain Pancakes with Wild Blueberry-Maple Syrup
Prep time: 25 minutes
Total time: 25 minutes
Yield: Makes 12
Ingredients: 1 cup plus 2 tablespoons maple syrup; 1 cup frozen wild blueberries; 2 cups whole grain complete pancake and waffle mix (the Bon Appétit Test Kitchen used Kodiak Cakes brand); 2 cups buttermilk; 6 tablespoons wheat germ; 2 teaspoons vanilla extract; 2 teaspoons ground cinnamon; 2 tablespoons (1/4 stick) butter

Image may contain Food Bread and Pancake

photo by Lisa Hubbard

Using whole grain flour and wheat germ in these pancakes isn’t just a healthy gimmick that adds fiber and protein—it also adds a nutty flavor that tastes really, really good.

Test Kitchen Tip

If you can't find whole-grain baking mix, substitute 2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 2 egg whites.

Recipe notes

See Related Recipes and Cooking Tips

What to Cook This Weekend: September 7–9
Labor Day is behind us, and we're back to school and work, but technically it's still summer. So celebrate the best of the season's produce with these recipes.
Our Favorite Breakfast Pancake and Waffle Recipes
For a special weekend breakfast treat, there's nothing like freshly made, steaming hot pancakes or waffles doused in syrup.
Better Pancakes for a Better Morning
Whether you call them flapjacks or hotcakes, or prefer crepes to blintzes, the best mornings always start with pancakes.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.