Blueberry Buttermilk Pancakes
Fluffy buttermilk pancakes filled with fresh blueberries and a hint of cinnamon.
Ingredients
- 1 ½ cups all-purpose flour (195 grams)
- ½ cup whole wheat flour , or more all-purpose flour (65 grams)
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 cups buttermilk , well-shaken
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter , melted
- 1 dry pint fresh or frozen blueberries
Instructions
- In a large bowl, combine the flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together the buttermilk, eggs, vanilla and melted butter. Add to the dry ingredients and mix until just combined. Gently fold in the blueberries.
- Preheat a skillet over medium heat and grease with butter or oil. Pour ¼-½ cup of batter (depending on pan size and desired pancake size) into the pan and cook until edges appear dry and bubbles are visible on top, about 3 minutes. Flip and cook on the other side 2-3 minutes.
- Serve immediately or keep warm in a 200°F oven until ready to serve.
- Store leftovers in an airtight container in the fridge for up to 1 week, or freezer for up to 1 month. Reheat in the toaster.
Notes
Recipe adapted from our favorite buttermilk pancake recipe.
Calories: 161kcal, Carbohydrates: 22g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 42mg, Sodium: 197mg, Potassium: 202mg, Fiber: 1g, Sugar: 6g, Vitamin A: 224IU, Vitamin C: 0.01mg, Calcium: 99mg, Iron: 1mg
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