The Boastful Baker

because every cook praises her own broth

Wheat, Blueberry & Walnut Pancakes


Pancakes are one of those foods that I used to never like to make because I didn’t like the way I made them. Steak used to be one of those foods…but over time I learned how to get a good sear and I actually like my steaks better than most restaurant steaks these days. It’s late and I’m kind of blanking about other foods I don’t like to cook for myself. I guess I still kind of feel that way about fish…I’ll cook it but I definitely prefer it at a restaurant or when someone else prepares it. Does anyone out there have any foods they feel this way about?

So…this particular kind of pancake was made for us by a friend several months ago at her house. I kind of loved them and we obtained the recipe…it sat in my email inbox for quite a while…but I finally remembered to make them.

I made them exactly as she made them for us with the fantastic additions of blueberries AND walnuts. Double yum. I ate mine with butter and Grade B maple syrup from my dad’s large syrup stash.

These are so good that I thought I’d share the recipe. They’re so good that I may never make regular pancakes again.

I’m not sure where she obtained the recipe…the email says “Pepperidge Farm” but that’s the only information I’ve got. (Krista, if you read this and know the source, please leave a comment!)

Whole Wheat Pancakes

1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons brown sugar
1 egg, beaten
1 1/4 cups milk
3 tablespoons vegetable oil
1 cup blueberries (fresh or frozen)
1/2 cup chopped walnuts

Thoroughly combine the dry ingredients. Combine the egg, milk and shortening, and add the dry ingredients gradually, stirring until smooth.
Fold in walnuts. Lightly fold in blueberries.

Cook these the way you normally cook pancakes.

I used a ladle as a scoop and this recipe yielded 8 5-inch pancakes.

You could use more or less blueberries and walnuts based on your personal preferences. Or you could leave them out entirely. Or you could add other things. It’s your choice.

I used a mixture of whole wheat flour and all-purpose flour (just for the sake of experimentation) but the original recipe used just the wheat flour. They tasted equally good either way.

In other news, I’ve updated my website…we (once again, by “we”, I mean the boyfriend) changed the site design a bit. I’m going to play with it more in the next few days…but it’s good for now. I also recently bought the and domains…they both redirect to as of last night.

We also looked at site stats for Since I moved my blog to this site this winter, I’ve had 75,000 hits and about 7000 unique visitors. WOW! I had no idea. I figured that there *might* have been 1000 unique visitors. Not 7000! I really am shocked by those figures. Thanks for visiting!!!

Oh, the house has siding. Siding! Clearly I ‘m very excited about the siding. It looks nice and more important than that, it means the house is inching closer to completion.


  1. i’m not surprised at all about your popularity–you make stellar food and take awesome pictures of it. these pancakes are just one example of that–i love ’em. they’re healthy (minus the copious maple syrup i would add…) and tasty–nice work. :)

  2. This recipe saved the day this morning. Pancakes being my favorite food, and Nathan having bought a beautiful little carton of organic blueberries, we just checked out your recipes, and whipped these up. Thanks!

    p.s. unfortunately, I’ve currently misplaced my favorite recipe book that contained this recipe.
    Will look for the source

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