Good Eats and Sweet Treats from My Small Boston Kitchen

Blueberry Chocolate Chip Whole Wheat Pancakes with Maple Butter Syrup

I can’t believe it’s already SRC time again – this past month just FLEW! Kevin and I have been spending the vast majority of each weekend lately out at open houses, and man oh man, it really eats up our time! It’s certainly fun, but also makes it feel like we no longer have real weekends. All worth the cause though, right?! That’s what I keep telling myself. Now let’s get down to business, shall we? It’s SRC time!

For this month’s challenge, I was assigned Juanita’s Cocina, a blog written by Jen. She shares a very unique variety of recipes – some more traditional, but also some unfamiliar to me, so I great fun perusing her collection. I probably spent far too much time picking a recipe, but I’m happy with what I settled on!

Blueberry Chocolate Chip Whole Wheat Pancakes

As you all know, I have a major sweet tooth, but there are certain overtly sweet things I rarely make. Pancakes are one of them. I really enjoy pancakes but in my mind, eating a tall stack of carb-loaded things, no matter how delicious, is a tad hard to justify. Though that same logic can’t be applied to french fries, which I like to eat in large stacks and can ALWAYS justify…

Blueberry Chocolate Chip Whole Wheat Pancakes

Anyway, point is I’m not a big pancake maker or eater. But I do enjoy a good stack of pancakes from time to time! And if I’m going to eat them, I’m going to eat these ones. Adapted from Jen’s Chocolate Chip Pancakes with Maple Butter Syrup, I made my version with half healthier whole wheat flour, and some antioxidant-packed blueberries and dark chocolate chips. Can’t beat ’em! The pancakes bake up nice and fluffy, and stay super tender and moist. They aren’t overtly sweet so you can use whatever add-ins you’d like, but here I found the combination of mildly sweet blueberries and slightly bitter dark chocolate to work beautifully. Paired with the sinfully butter-infused maple syrup, they were to die for. I’m keeping this recipe to make again!

Blueberry Chocolate Chip Whole Wheat Pancakes

Blueberry Chocolate Chip Whole Wheat Pancakes with Maple Butter Syrup

Yield: 8 pancakes


  • 1/2 cup real maple syrup
  • 1 tablespoon unsalted butter
  • Pancakes
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk or non-dairy milk (I used coconut)
  • 1/2 teaspoon vanilla
  • 2 tablespoons neutral oil (I used canola)
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup blueberries


    For the Syrup:
  1. In a small saucepan over medium heat, bring the syrup and butter just to a boil. Whisk to combine, then turn off heat, cover and set aside. If you wait a long time before serving, the syrup may develop a thin film on top, so just reheat before serving.
  2. For the Pancakes:
  3. In a large bowl, whisk together both flours, sugar, baking powder, and salt. Set aside.
  4. In a medium bowl, whisk together the egg, milk, vanilla, and oil until completely combined.
  5. Pour the wet ingredients into the dry and whisk until just combined. It is okay if you still see some flour lumps. Fold in the chocolate chips and blueberries and allow the batter to rest for 5 minutes.
  6. While the batter is resting, preheat a large nonstick skillet or griddle over medium heat. Once pan is preheated, pour 1/4 cup batter into the pan for each pancake. Pancakes are ready to flip when you start to see bubbles across the tops, and the edges appear cooked. Flip pancakes and cook on other side just until golden.
  7. Remove pancakes to plates and serve immediately with maple butter syrup.

8 Responses to “Blueberry Chocolate Chip Whole Wheat Pancakes with Maple Butter Syrup”

  1. debbidoesdinnerhealthy says:

    Your pictures are mouthwatering!! I just had breakfast but I so want a stack of these pancakes!! 🙂

  2. Maria says:

    Your pancakes look delicious! And I love that they are whole wheat, I’m trying to incorporate more whole wheat flour into my baking and cooking! They look great!

  3. LOVE that you healthied up the pancakes. Now…isn’t that maple syrup to DIE for? YUM! Have to make these again!

  4. Karen Grabowski says:

    I love a big stack of pancakes (and French fries too). I love that you used both blueberry and chocolate in one pancake!

  5. Now I could eat pancakes weekly (and often do) but I like trying out different recipes – love the healthy tweaks, too.

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