Blueberry Buttermilk Pancakes are a colorful and flavorful way to start the day!
I had a jar of wheat germ that had been hanging around in my pantry for a few months, so I decided it was time to find a use for it. I purchased it after hearing that it was good for you – rich in potassium, iron, calcium and zinc (plus more!) – all nutrients I need more of in my diet. I did some research and discovered that one of the best uses for wheat germ is to substitute it for 1/4 to 1/2 of the flour in a recipe. So, yesterday morning when I was making my favorite Blueberry Buttermilk Pancakes for Robert, that’s what I did – and they turned out delicious!
Blueberry Buttermilk Pancakes
Blueberry Buttermilk Pancakes are a colorful and flavorful way to start the day!
Ingredients
- 1 cup cake flour, see Note
- 1/2 cup whole wheat all purpose flour
- 1/2 cup wheat germ
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup oil, olive or vegetable
- 1 cup fresh blueberries
Instructions
- Preheat oven to 200 degrees (or turn on warming oven if you have one!).
- In a medium mixing bowl whisk together the flours, wheat germ, baking soda and salt.
- In a large mixing bowl, whisk together the eggs, buttermilk and oil. Stir flour mixture into egg mixture just until blended. Fold in blueberries. Set aside.
- Let the batter sit while an oiled nonstick skillet or griddle heats to medium-high (375 degrees). Once hot, lightly oil again.
- Pour 1/4 cup of batter per pancake onto hot skillet/griddle. When bubbles begin to burst on first side and the pancakes don’t stick to the pan when you try to lift them with a spatula (after around 3 to 4 minutes), flip pancakes over and continue cooking another 3 to 4 minutes, or until they don’t stick, are golden brown and cooked through. Put in the oven to keep warm. Re-grease the pan if needed, and repeat with remaining batter. Serve immediately with fresh fruit and maple syrup.
Notes
If you don’t have cake flour, substitute 1 cup all purpose flour (white or whole wheat).
Nutrition
Calories: 311kcal, Carbohydrates: 35g, Protein: 11g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 63mg, Sodium: 665mg, Potassium: 290mg, Fiber: 3g, Sugar: 7g, Vitamin A: 226IU, Vitamin C: 2mg, Calcium: 112mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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