Whole Wheat Blueberry Pancakes and Blueberry Maple Syrup

Breakfast is serious business. So there are times, like Saturday mornings, when I don’t mind putting a little extra effort into making some really delicious blueberry pancakes.  Fortunately, they really aren’t that hard to make.  And they are significantly better than anything you’ll get out of a box or shakeable bottle

You might be somewhat suspicious of these being both delicious and whole wheat.  Trust me, you’ll never miss the white flour here.

These pancakes have become a household favorite, especially with our 2 year old son, who can eat a surprising number of pancakes.

This is based on the Whole Wheat Pancakes recipe from Fifteen Spatulas which had the brilliant idea of lightly curdling milk with vinegar rather than using buttermilk.

If you can plan ahead a bit here, it does pay off to give the milk a good half hour to curdle and then let the batter rest for another half hour before actually making the pancakes.  But if you need to make it and go, that’s not a problem either.  I’ve found that extra time does lead to fluffier pancakes….

As far as the syrup goes, as I’ve pointed out in my Banana Nutella French Toast recipe, please use real maple syrup, if it’s possible.  You’ll use far less of it than you would the sticky sugar water that’s sold as syrup, so the bottle will last longer than you think.