Blueberry Buttermilk Pancakes (whole-wheat)
These Whole-Wheat Blueberry Buttermilk Pancakes are perfect for either a lazy weekend or those busy mornings when you need a quick breakfast. Make a double batch and freeze to have plenty on hand!
Servings 5 makes about 18 4″ pancakes
Ingredients
- 2 cups whole-wheat pastry flour (can sub regular whole-wheat flour)
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ¾ cups buttermilk
- 2 eggs
- 2 tablespoons melted butter (slightly cooled), plus extra for cooking
- 2 tablespoons pure maple syrup plus extra for serving
- 1 ½ cups frozen blueberries (no need to defrost)
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Make a well, or hole, in the center of the flour mixture and pour in the buttermilk, eggs, butter, and syrup. Whisk together until just combined, do not overmix. Fold in the blueberries.
- Heat a griddle to 350 degrees F or a large skillet over medium heat. Swirl enough butter around the griddle/pan until it is well coated. Using a soup ladle, add one ladleful of batter per pancake.
- When the bottoms have started to brown, flip over and repeat. Cook in batches until the batter is gone, adding extra butter each time to keep the pan from getting dry. Transfer to a plate and repeat until no batter remains.
- Top with a little pat of butter and serve with warm syrup.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Blueberry Buttermilk Pancakes (whole-wheat)
Amount Per Serving
Calories 328
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 87mg29%
Sodium 886mg39%
Potassium 366mg10%
Carbohydrates 51g17%
Fiber 6g25%
Sugar 14g16%
Protein 12g24%
Vitamin A 402IU8%
Vitamin C 4mg5%
Calcium 230mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.