Blueberry Buttermilk Pancakes
Blueberry Buttermilk Pancakes are a colorful and flavorful way to start the day!
Servings: 6 servings; makes 12 to 16 pancakes
Calories: 311kcal
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