“Decadent-healthy.” Is that a thing? Let’s make it one. Whole wheat flour and antioxidant-rich blueberries together with a streusel topping=decadent, but still on the healthy side.
There is the extra step of making the streusel-but it’s so worth it! Maybe reserve this for a lazy weekend or special occasion breakfast.
The streusel comes together quickly in a food processor (recommended method), although you could use a pastry blender or two knives- it’ll just take a bit longer.
Mix in the oatmeal (See? Even the streusel’s healthy! Okay-but it does contain oatmeal).
Bake the streusel for a few minutes, then let it cool while you make the pancakes. I topped my pancakes generously, but if you have leftover streusel it can be used on ice cream, yogurt, etc.
Crumble up the streusel and top your just-flipped pancake. Press very gently to help the streusel adhere to the top of the pancake.
Add butter and syrup, and you’re ready for dessert! I mean breakfast. Definitely breakfast.
Whole Wheat Blueberry Streusel Pancakes
- ⅔ c. all-purpose flour
- ½ c. + 1 Tb. brown sugar
- ¾ tsp. cinnamon
- 7 Tbs. butter, cubed
- ½ c.oatmeal (I used quick oats. If using old-fashioned oats reduce amount to ⅓ c.)
- 1 c. all-purpose flour
- ½ c. whole wheat flour
- 3 Tbs. baking powder
- ½ tsp. baking soda
- 2 Tbs. sugar
- 1 ¼ c. sour milk (place one tablespoon vinegar in a two-cup measuring cup. Add milk to make 1 ¼ cups. Let stand 5 minutes before using)
- 1 egg
- 3 Tbs. butter, melted
- 6 oz. fresh blueberries
- Step 1 Preheat oven to 350 degrees.
- Step 2 For the streusel: in the bowl of a food processor combine the flour, brown sugar and cinnamon.
- Step 3 Add the cold cubed butter and process on low until the mixture comes together, about 1-2 minutes.
- Step 4 Pour into a medium size bowl and add the oats.
- Step 5 Work the oats into the mixture (I just use my hands for this).
- Step 6 Spread the streusel out on a rimmed, parchment or foil-lined baking sheet. Just crumble it up as best you can.
- Step 7 Bake for 11 minutes.
- Step 8 Remove pan to a cooling rack. Streusel will look somewhat like thin oatmeal spread out. It will begin to set up as it cools.
- Step 9 As streusel is baking and cooling, prepare the pancake batter.
- Step 10 Preheat a non-stick skillet or griddle. I like to set mine just slightly below medium heat.
- Step 11 For the pancakes: In a large bowl whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda and sugar.
- Step 12 Make a well in the flour mixture and pour in the sour milk, egg, and melted butter. Mix well, but don’t beat.
- Step 13 Stir in the blueberries.
- Step 14 Let batter rest for few minutes, if desired. This resting can help your pancakes raise a little higher and taste a bit lighter, but isn’t mandatory.
- Step 15 Crumble up the cooled streusel. It will hold together, but won’t be super dry and crunchy. It needs to be a bit moist to adhere to the pancakes.
- Step 16 Pour the batter by heaping ⅓ cupfuls onto griddle.
- Step 17 Cook until edges look dry and there are tiny bubbles bursting over the surface of the pancake.
- Step 18 Flip the pancake and immediately top with a handful of streusel. Press the streusel gently on the pancake with a spatula.
- Step 19 Continue cooking until pancake is cooked through. Remove to serving plate.
- Step 20 Repeat with remaining pancakes and streusel.
- Step 21 Serve warm with butter and syrup.