Buttermilk Blueberry Pancakes

Fresh blueberries are embedded in fluffy pancakes made with the tanginess of buttermilk to produce one epic breakfast—it's Buttermilk Blueberry Pancakes!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 241kcal

Author FoodFaithFitness

Ingredients

3/4 cup buttermilk
1 cup whole wheat flour
2 tbsp organic raw sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg preferably free-range
2 tbsp unsalted butter melted, plus more for greasing the pan
1 cup fresh blueberries washed and dried
pure maple syrup for serving (optional)

Instructions

In a large mixing bowl, sift together the whole wheat flour, raw sugar, baking powder, baking soda and salt. These are the dry ingredients.
In a separate bowl, beat the egg and then whisk your buttermilk and melted butter until well combined. Pour the wet ingredients into the dry ingredients, stirring until just combined.
Preheat a nonstick skillet over medium heat. Grease the surface with a bit of butter.
Pour 1/4 cup of batter onto the hot skillet for each pancake. Add a handful of blueberries onto each pancake.
Cook the pancakes until bubbles form on the surface and the edges appear set (it should be about 2-3 minutes). Flip the pancakes carefully and cook for an additional 1-2 minutes. Serve the pancakes hot with a bit of maple syrup.

Nutrition