Blueberry Buttermilk Pancakes are a colorful and flavorful way to start the day!
Author:(By Lee Clayton Roper)
Yield:6 servings; makes 12 to 16 pancakes 1x
Category:Breakfast and brunch
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 cups buttermilk
1/4 cup oil (olive or vegetable)
1 heaping cup fresh blueberries
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.
If you don’t have cake flour, substitute 1 cup all purpose flour (white or whole wheat).