Ingredients

• 1 cup plus 2 tablespoons maple syrup
• 1 cup frozen wild blueberries
• 2 cups whole grain complete pancake and waffle mix (the Bon Appétit Test Kitchen used Kodiak Cakes brand)
• 2 cups buttermilk
• 6 tablespoons wheat germ
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 2 tablespoons (1/4 stick) butter

Instructions

1. Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.
2. Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick).
3. Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.