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I made very similar pancakes this past weekend. The best ones yet. I love how high they rose up. I love a light and fluffy pancake. I would have never thought you could get this kind of texture with whole wheat flour.

Looks great. I was curious if part of the blueberries could be pureed (or diced very finely) and added to the batter. It would not only look nice but the flavours would be more evenly distributed. However extra effort would be required!

I feel the same way about flours, the more color often means more flavor. Cookies even get a little scoop of whole wheat flour and they turn the corner to awesomeness really fast. I nip of different flour in often heavy laden pancakes, sign me up!

any thought on what i might be able to use instead of the yogurt (baby is dairy free)? love a good whole grain pancake recipe and would be anxious to try yours if i could add a decent yogurt substitute!

For everyone asking about the other flours, I have found them at health-food stores or even a well-stocked regular grocery in smallish amounts. If you keep them in a zip bag in your freezer, they will stay fresh for a long time. Also look online, there are more and more recipes using alternative flours to make the most of your purchase. Whole grains are indeed a healthy and flavorful way to improve any meal!

buttermilk is something that is so hard to remember to buy, yogurt, on the other hand, is almost always in the fridge. yum! p.s. I added strawberries to the rhubarb streusel muffins and they were perfect!

Little dude and I make blueberry pancakes almost every Saturday morning. I admit I use a mix but then add in healthy stuff like wheat germ, flax, walnuts and of course, blueberries. Very excited to try your version with yogurt and whole grains next weekend. They sound like a delicious change of pace! Change is good.

So, It is probably a bit annoying when people ask the same questions as others do, BUT I just noticed form your pictures how INCREDIBLY tall your bowls are and fell in love. It completely makes sense with how small your kitchen seems to be! So as tiny-kitchen cook myself, I would LOVE to know where you got them, or where I can find them. They look wonderful for space conservation!

Thanks for another great pancake recipe! We make pancakes all the time in our house for breakfast, even on weekdays and have various go-to recipes but love the idea of adding a new one. Especially a higher-protein pancake which with the eggs and yogurt this probably is.

These look wonderful, but I have the opposite problem I guess. I always have buttermilk, breakfast every sunday and I usually make waffles/pancakes/coffee cake, but never have found a really good multigrain recipe for buttermilk pancakes. Adding wheat germ will only take you so far.

Blueberry pancakes are delicious anytime!

I could not agree with you more to swapping out some of the white flour in recipes for whole grain flours. Being newly married and in charge of making most of the meals, I have become more contientious about trying to increase the nutritional value of our meals and still hold on to the flavour. To this end, I am always looking for new recipes like this and pay close attention to the ratio of other flours to all purpose white flour.

Thanks for your wonderful posts- it is a great resource I keep coming back to!

I just made these this morning and they worked like a breeze! I substituted white whole wheat flour for the regular whole wheat flour and rye flour with no problem! Thanks for another great pancake recipe, Deb (my husband and I have already had success with the Lemon Ricotta Pancakes and Oatmeal Pancakes)!!

Unfortunately, no blueberries in Malaysia, but plenty of tropical fruits to try this out on. Might have to experiment with a few different ones. Thanks Deb. Happy 4th of July weekend to you and your family!

Followed the recipe to a T (using Rye flour and greek yogurt) and they were fantastic. I only got 8 pancakes, but they were think and probably closer to 5 inches. Paired with some pure maple syrup these were a win/healthier (ish) choice from the edna may sour cream pancakes that I love.

Went blueberry pick with my little guy and then we made these delightful pancakes. Swapped out the rye flour for oat flour and added some real maple syrup and nuts on top. Totally delish!! These have now replaced my usual mix pancakes for our Saturday morning routine. Thanks for sharing!

So tasty! Used nonfat yogurt (all we had on hand) and used white whole wheat in place of the whole wheat & rye flours (ditto). Added orange zest and ground coriander. A highly satisfying pancake indeed.

The blueberies were FAB, and I may experiment next time as I have frozen raspberries. I think they would work very well too, either in combination with blueberries (which, of course, are out of season and so I feel guilty using them) or on their own. I loved the blueberries being whole as they provided an intense fruity burst of joy.

Loved Them! Thank you for sharing this nutritious recipe. Both of my little girls approved which means the flavor was not sacrificed at all. I had to make a small change because my 2 year old ate all of the blueberries so I added cinnamon and a pinch of nutmeg. And I had bought multigrain pancake mix so I used that instead of the all purpose flour, whole wheat and rye flour leaving everything else the same.

Wow, that is a lot of baking powder relative to the other ingredients. Is that possibly a typo? Looking at other pancake recipes (including yours) it seems to be 2 to 3 times more than usual. If this is correct, what is the purpose of using so much? Does it take more gas power to raise these babies?

I love these pancakes and had a wicked craving this afternoon. Due to the contents of my cupboards, I had to adapt them and just had to share my results: Pear Gingerbread Multigrain Pancakes. They were divine. I only had Pear Ginger yogurt and I had fresh pears, but not blueberries. So, I replaced the sugar with two tablespoons of treacle, which I heated together with the butter and added it with the butter. Then I added 1tsp ginger and 1/2tsp cinnamon. I did not use the zest. At the end, I stirred in 1 grated pear. The result, with butter and maple syrup, was beyond expectation. Delicious winter week end food!

I made these as a healthy breakfast option, and they were really good! I subbed 2% greek yogurt and non-fat milk, and used buckwheat flour (because I had some). The batter seemed really thick, but they came out really nice. There are some frozen ones for the rest of the week, but I had to freeze them immediately, or we would have eaten them all!

Whipped these up quickly for breakfast this morning. They were amazingly fluffy and so delicious! I substituted the barley/rye flower with flaxseed meal and grounded quinoa. I also used a tablespoon less butter and only one table spoon of baking powder. I had to add a few more table spoons of milk as well because it was way too thick. I was very pleased with this recipe, one of my favorites! A must try!

Unfortunately, we found them to be way too salty and when I looked at some other recipes in Williams Sonoma and some of my other cookbooks these had 2-3 times the amount of salt for the amount of flour (even the whole wheat recipes).

These were fantastic! I subbed more whole wheat flour for the rye/barley because I had none. I also added in peaches because they are currently plentiful in my kitchen. They ended up almost tasting like a cobbler, yet they were still quite nutritious! Thanks for another great recipe!

I made these this morning for Sunday breakfast for my husband and I. We loved them! I subbed in oat flour for the 1/4 cup of rye because that is what I had on hand. Had to sub sour cream for yogurt. I also added just one more tablespoon of sugar because we are sweeter pancake with less syrup people. My batter was quite thick, so I thinned it with just a couple tablespoons of milk to the perfect consistency as you suggested. Thank you!

This is a pancake fantasy achieved. Every good thing written about these is true. Frozen blues and half the sugar made it even better for me. A little more rye flour also works. Make sure to have extra full fat yogurt for service. Save the greek yogurt for the plate. this recipe likes thin sour yogurt like 7 stars organic or Erawan.

359 comments. WOW! that is a giant vote for trying this out. Sorry to see so few fellas represented in the comments. Dumb guys missing out. This man is smitten kitchen and then some.

I made the pancakes today and they came out REALLY fluffy (yay!) but also a little bit dry. :( Any tips on how to keep them moist? I did use buttermilk instead of yogurt, but otherwise all the ingredients were the same. Thanks! Btw, if you HAD to pick, which of your pancake recipes is your favorite? :D

I made these for dinner tonight just as the recipe is written. We loved them and will definitely make again. All your tips, detailed instructions, and pictures gave me confidence and a DELICIOUS dinner. Thank you!!

Made these today and they were fantastic. So much better than any pancake I have every made. Love your website and your receipes. Thank you for what you do to share with others. Nothing more phenomenal than being able to make a delicious dish to feed others. It is so much more than just food.

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