Sour Cream Blender Pancakes {100% Whole-Grain}

Light, and fluffy sour cream blender pancakes that are made by blending whole-grain kamut kernels. This recipe works with other types of grains too (even gluten free).

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Hey friends. Are you ready for a life-changing quick breakfast that uses 100% whole-grain kernels and you don’t need a grain mill?

These sour cream blender pancakes really hit the spot. They whip up quickly and we often serve them for breakfast or breakfast-for-dinner.

I’m hoping to answer many questions you might have about this recipe, but as always leave me a comment at the end if you still have a question. I also love hearing your feedback about how the recipe worked for you.

What is Kamut?

Have you heard of Kamut? Kamut is a brand of Khorasan wheat, an ancient grain. Unlike wheat, kamut has not been genetically modified and is believed to be the same strand that existed anciently. It is higher in protein than wheat and has a smoother texture and a milder, nutty flavor.

Each kernel of kamut is about twice the size of a kernel of wheat. Although it does contain gluten so is not suitable for those with celiac disease, some people with wheat intolerance or allergies have found they can digest kamut.

Kamut is great grain to include in your diet. I especially like using kamut in my baking. It’s lighter in color than wheat and has a sweet, buttery flavor that is really tasty.

Where can I buy Kamut?

Kamut is a bit tricky to find. Most regular grocery stores where I live do not carry it. You can often find it in health-food specialty stores, but I usually buy it online.

The Bob’s red mill brand sells on Amazon (aff. link), or you can buy kamut in bulk through a grain distributor which is what I normally do. I like to buy it from Azure Standard because they sell it in 25 pound bags (I’m not an affiliate for Azure, I just like their grains). I store kamut in a sealed 5 gallon bucket with a gamma lid (aff. link) and it lasts forever.

Can I use another grain? What about gluten free?

I’ve also made this recipe with other grains in place of kamut and it works just fine. I’ve used regular hard white wheat, soft white wheat, spelt, and even oat groats (which are gluten free). I haven’t tested every grain, but I’m guessing that most varieties will work great in this recipe.

What type of blender? Or what if I don’t have a blender?

I use the blender attachment that fits my Bosch mixer, but any good blender should work.

I don’t have one, but I expect that super high powered blenders (like a vitamix or blendtec) may take less time to blend the grains. Start out with 30 seconds to 1 minute and stop when the grains are well ground, being careful not to overblend or you may end up with cooked batter which will not produce light and fluffy pancakes.

If you don’t have a blender, you can make this recipe for whole-grain buttermilk pancakes instead. It’s another favorite recipe that we make that uses 100% whole-grain flour (from a package or ground in a grain mill) and also works with gluten free grains.

When are pancakes ready to flip?

I don’t know about you, but the art of perfect pancake flipping eluded me for much of my life. If you’re like me, then this tip is for you.

Pancakes are ready to flip when bubble start to form on the the surface and the edges are set. Here’s a visual.

Pancakes ALWAYS taste better when they are flipped once (at the right time) rather than flipped several times back and forth.

Flipping too early is the most often mistake (because we’re all a little impatient, aren’t we?) Just hold your horses and those little bubbles will form, I promise.

You can tell if the skillet is too hot because the bubbles form will too quickly and the pancakes will be too dark when you flip them. Adjust the heat down until the bubbles take a few minutes to form. This is a lesson in patience that will reward you in perfect, light and fluffy pancakes.

Can I freeze/reheat them?

Yes! To freeze, wait until the pancakes are completely cool. Then line a baking sheet with parchment paper and place pancakes on the paper in a single layer. Place baking sheet in the freezer for 30 minutes or until pancakes are most of the way frozen through. Then remove pancakes from the parchment paper and place in gallon freezer bags and freeze up to a month (or probably longer).

We usually reheat them in a microwave or toaster (if you want them a little crisper) until they are warmed through. 

A few more tips:

I’ve found that the brand of baking powder does matter in pancakes especially. I always use the Rumford brand of baking powder (aff. link) that is aluminum free. It makes the pancakes nice and light.

REMEMBER not to overmix the baking powder (just pulse it a few times). Then let the batter rest for a few minutes to let the baking powder react. Also do not mix or blend batter after you have let the batter rest or you will flatten all that air and end up with flat, tough pancakes.

Always heat your griddle before adding the pancake batter. I like to test it with a drop of water. If it sizzles, it’s ready to go.

These pancakes are delicious with this coconut buttermilk syrup. We also love them with this amazing low-sugar strawberry freezer jam. You really can’t go wrong with either option.

Sometimes if we don’t have either of those, we take the simple approach and use butter and drizzle on a little agave. Yum.

Recipe Source: Heather @ The Cook’s Treat

All images and text ©The Cook’s Treat

Disclaimer: post contains affiliate links for items on Amazon.