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Wheatberry Blender Pancakes with berries

Wheatberry Blender Pancakes with Cinnamon Cream Syrup

Whole wheat pancakes made in the blender with cinnamon cream syrup and fresh blueberries.

The Sauce: Cinnamon Cream Syrup – Four-ingredient pancake syrup with cinnamon and a little cream. So easy, prepare it in 4 minutes. The cinnamon pares well with sliced fruit on pancakes.

‘Great Sauces Transform Good Food into Gourmet’ 

Declare an emergency

Nudging sleepy-eyed kids out of their beds with the aroma of homemade wheat pancakes is so satisfying. Whether it’s early on a school / work morning or late morning brunch on the weekend, I love it. Sometimes I plan it, I’m a listmaker kinda gal, but sometimes I just wake up with the urge to cook breakfast for everyone.

I’ve been testing these hearty whole wheatberry pancakes with whole wheat flour. What that means is, lately we have been eating pancake breakfasts pretty frequently. Mind you, I’m not getting any complaints. In fact, Audrey says, ‘Hey Brig, mom wants to cook another version of these pancakes’ or ‘the syrup still isn’t quite right.’ ‘Oh, no!’ he says with a glint in his eye. ‘Sign me up for a taste.’

Wheatberry Pancakes with berriesFreshly ground whole wheat flour made into pancakes is amazing and easy. Blend the ingredients then use the blender pitcher to pour the batter onto the griddle and prevent most of the drips. If you have containers of wheat stored away for a crisis, declare an emergency! Break out your wheat berries for this wholesome pancake breakfast.

You might also enjoy Tahitian French Toast, Maple Pantry Syrup, German Pancakes, Heirlooms and Eggs, Fruit and Yogurt Parfait, Ciabatta Eggs Benedict, and Black Bean Breakfast Burrito.

2012 AniversaRecipe – Thyme and Garlic Polenta
2011 AniversaRecipe – Shrimp Remoulade on Bibb Roses

Recipe: Wheatberry Blender Pancakes with Cinnamon Cream Syrup

Prep Time: 12 Minutes | Cook Time: 15 Minutes | Yield: 16 4-inch Pancakes | Level: Easy

eggs, cornmeal, brown sugar and butter Wheatberry Pancakes

  • 1 1/2 cups buttermilk
  • 3/4 cup wheat berries
  • 3 Tbsp cornmeal
  • 2 Tbsp dark brown sugar
  • 2 eggs
  • 4 Tbsp butter, cut in small pieces
  • 1/4 tsp salt
  • 1 1/2 Tbsp baking powder
  • vegetable oil
  • blueberries
  • strawberries, sliced

Cinnamon Cream Syrup
Cinnamon Cream Syrup

  • 1 cup sugar
  • 1/4 cup water
  • 1 tsp cinnamon
  • 4 Tbsp heavy cream

Special Equipment – power blender such as Vitamix, Blendtec, or Bosch (see Notes below for using a standard blender)

1 Place buttermilk and wheat berries in the blender. Blend for 2 minutes.
wheat berries and buttermilkblended buttermilk and wheat berries








2 Add cornmeal, brown sugar, eggs, butter and salt. Blend for 30 seconds.

3 Add baking powder and pulse 3 times to blend. Let stand for 5 minutes. The batter will increase in volume 1/2 to 3/4 cup.

4 Meanwhile, heat a large skillet or griddle and add just enough oil to coat the pan.

5 For the syrup, stir together 1 cup sugar, water and cinnamon in a small saucepan and bring to boil on medium high heat, takes about 2-3 minutes. Remove from the heat and stir in the cream.
cinnamon cream syrupCinnamon Cream Syrup








6 Fry the pancakes in batches until golden brown on each side.
fry the pancakes on the first sidefry the pancakes on the other side
7 Serve the pancakes with Cinnamon Cream Syrup and berries.

To make these whole wheat pancakes with a standard blender, mix the buttermilk, 1 cup whole wheat flour, cornmeal, brown sugar, eggs, butter and salt in a regular blender then follow steps 3-7.

Baking powder is a dry leavening agent made up of several components; baking soda, tartaric acid and cornstarch. Baking soda today is primarily double-acting, although in times past fast-acting (or single-acting) was available. Double acting baking powder creates leavening in two ways. First when it becomes wet it creates small gas bubbles in the batter and second, when heat is applied the slow-acting acid causes more leavening. Because pancakes are not cooked for very long, maximizing the wet leaving process yields nice

light wheat pancakes. Allowing a few minutes for the batter to rest before frying is essential to great pancakes. Notice that the batter in the blender ‘grows’ while it rests for 6 minutes.

Serve the Cinnamon Cream Syrup on waffles or French Toast.

Dish Designer

  • Exchange milk for buttermilk.
  • Exchange wheat berries for 1 cup of whole wheat flour and follow the instructions in the Notes section to prepare batter.
  • Exchange dark for light brown sugar.
  • Exchange heavy cream for Half & Half.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: February 26, 2013

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One Response to Wheatberry Blender Pancakes with Cinnamon Cream Syrup

  1. Audrey February 26, 2013 at 10:52 pm #

    And I can reinforce what my mom says above in her paragraph about testing the pancakes. We tweeked and tweaked these pancakes. I say “we” because my brother, Brig, and I gave suggestions. Ultimately the master cook here did the final details. They weren’t quite right for a long time until one day she brought us out the ones from this recipe. You know when it’s right because you don’t want to take the time to give feedback because you’re too busy eating. I like this recipe. I hope you do as well.

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