Cinnamon-Vanilla Whole Wheat Blueberry Pancakes

Cinnamon-Vanilla Whole Wheat Blueberry Pancakes

I know that I’ve made it more than clear that I absolutely adore autumn, but each year I seem to forget that it also marks the beginning of a long stretch of busy, busy months. It seems like nearly everyone I know was born between September and December, not to mention the beginning of the holiday season, trips and visits that were postponed by the laziness of summer and need to happen before the snow starts to fall, and the resumption of normal work and school hours (whimper) which, in the city of Boston, translates to a hysterical amount of traffic.

Aaaaaand exhale.

So once the initial enchantment wears off, I’m always left feeling a little haggard and stressed. It seems like every weekend from now to New Years is somehow booked up. Weekends are a sacred thing, and I’m the kind of person that needs ample down time in order to maintain sanity. I love a wide open weekend – catnaps, relaxing runs, maybe a movie or two, and pancakes.

Ah, pancakes – there’s nothing quite like a plate stacked high, mid-morning on a lazy Saturday.

I was lucky enough to have just such a Saturday recently. After a crazy long week, I woke up to a day filled with nothing to do except to get in a nice run and relax until cocktail time. Perfect. I took full advantage.

These cinnamon-vanilla blueberry pancakes somehow represent what feels like those all-too-rare days. After all, pancakes aren’t something you rush through. They’re a special thing. You linger. You savor. And I did just that.




 Accomplishing a light and fluffy whole wheat pancake can be tricky – I’ve made my fair share that were similar in density (and flavor) to concrete.  But this recipe has that balance between hearty and light – still fluffy and cakey, but filling too. Scented with vanilla and cinnamon and speckled with fresh blueberries, it all comes together into a beautiful, beautiful thing.


Cinnamon-Vanilla Whole Wheat Blueberry Pancakes

1 3/4 cup whole wheat flour
1 tbsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp sugar
1 large egg and 1 egg white
2 1/2 tsp pure vanilla
1 3/4 cups almond milk (or skim milk)
1/2 cup fresh (or frozen) blueberries

Heat a large skillet or griddle over medium heat. Lightly spray with cooking spray to coat.

Meanwhile, sift dry ingredients (flour, baking powder, salt, and spices) together into a bowl. In a separate bowl, whisk wet ingredients (sugar, eggs, vanilla, and milk).

Add the wet ingredients to the dry and mix until just combined.

Ladle about 1/3 cup (adjust depending on the size you’d like your pancakes to be) onto the heated skillet. Dot with blueberries and cook for 3-5 minutes, until edges set and the bottom is browned. Flip and continue to cook until set. Repeat until batter is gone.

Serve with warm, fresh maple syrup and extra blueberries.