Mother’s Day Brunch Idea: Organic Blueberry Waffle Pancakes


This is what I want Mother’s Day morning for breakfast. Who wouldn’t? I found this great, new, cool pan by Nordicware (see below) that is so fun and simple to use. Simply make your favorite pancake batter and spoon 2 tablespoons into each silver dollar indention, and that’s it. I love this Low-Fat Organic Pancake Waffle recipe, but if I’m in a rush, I highly recommend Whole Food’s Organic Buttermilk Pancake Mix. These are awesome, and they are as good as they look!

Check out the Waffle Griddle

Product Details

Organic Blueberry Waffle Pancakes

Cook Time:

6 minutes

Prep Times:

10 minutes


4 to 6 servings


11/2 cups organic whole wheat or all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups nonfat buttermilk
11/4 cups fresh blueberries
1 tablespoon vegetable oil
1 large egg
1 large egg white
Cooking spray
Maple syrup (optional)


1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist. Gently stir in blueberries.

2. Heat a nonstick waffle pancake pan (see above) or griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 2 tablespoons batter per pancake. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup, if desired.

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