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    Home » Recipes » Recipes » Blueberry Buttermilk Pancakes

    Blueberry Buttermilk Pancakes

    Published: Dec 29, 2020 · Modified: Mar 23, 2023 by Lynn Polito · This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases.

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    These Buttermilk Blueberry pancakes are light and airy! Blueberries and flaxseed meal make these pancakes a powerhouse of nutrition!

    Blueberries add sweetness and nutrition to these pancakes

    When it comes to pancakes, I am constantly striving for the lightest and fluffiest pancakes out there. Is there anything better than a big plate of pancakes from your favorite diner? Those pancakes have barely any nutritional value and are a splurge item in my opinion, not something you can eat all the time, so I decided to find a great substitute. These blueberry buttermilk pancakes are a great way to add protein, omega-3s, and fiber into a normally non nutrient dense breakfast item.

    I added a little extra nutrition in these pancakes with the addition of flaxseed meal. You can get this at Trader Joe's or in any grocery store. Bob's Red Mill has a great option and you can find it here. Flaxseed meal ups the protein, omega-3s, and fiber in these pancakes which is a huge benefit! I'm constantly trying to get nutrients into my kids, so any little switch for me is a huge benefit. Make sure you use flaxseed meal, don't use whole flaxseeds. Whole flaxseeds won't break down and as a result will be very crunchy in these pancakes, no thanks! With the addition of the blueberries, these pancakes are a powerhouse of nutrition!

    blueberry buttermilk pancakes
    Buttermilk adds to the airiness of these pancakes

    Another key ingredient in these pancakes is the buttermilk. For a long time I did not appreciate what buttermilk does for baked goods and breakfast pastries. The buttermilk reacts with the baking powder and is the key to making these pancakes light and airy. You can substitute whole milk or almond milk for the buttermilk, but I would add a little yogurt to the batter in order to get that tanginess that the pancakes need in order to be fluffy.

    Secrets to these blueberry buttermilk pancakes

    When it comes to cooking them there are a few things to keep in mind. First, don't overcook them because burnt pancakes are no fun! Make sure to keep your burner on medium heat and be patient. A rushed pancake is a burnt pancake. Next, use a griddle if you have one as that will yield the most evenly cooked pancakes.

    Flaxseed meal adds nutrition that you wouldn't usually find in pancakes.

    For more breakfast inspiration make sure to check out my Cranberry Orange Sourdough Muffins!

    Did you love this recipe? If you did, please leave a 5 ⭐️ rating below! Follow along on Instagram and Facebook!

    Blueberry Buttermilk Pancake

    Blueberry Buttermilk Pancakes

    These light and fluffy pancakes have a bump of extra nutrition with the addition of flaxseed meal
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Servings: 4 servings
    Calories: 405kcal
    Author: Lynn Polito

    Equipment

    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Griddle

    Ingredients

    • 1 Cup All Purpose Flour
    • ½ Cup Flaxseed meal
    • 3 ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 tablespoon sugar
    • 1 teaspoon cinnamon
    • 1 ½ Cup buttermilk
    • 1 egg
    • 3 tablespoon Coconut oil
    • ½ cup fresh blueberries

    Instructions

    • Mix the flour, flaxseed meal, baking powder, salt, cinnamon, and sugar in a bowl. Set that aside. In a separate bowl, mix together the buttermilk, egg, and coconut oil.
    • Pour the wet ingredients into the dry ingredients and mix to just combine. Add the blueberries and gently fold everything together to just combine.
    • Preheat a griddle and add coconut oil or butter to grease the griddle. Depending on the size of the pancakes you are looking for, add that amount of batter to the griddle. Let the pancake cook for about 4 minutes on the first side. The edges of the batter should start to look dry and the middle should start bubbling. Then flip over the pancake and cook for another 3-4 minutes. Continue doing this process until all the batter is cooked.
    • Serve immediately with butter and syrup.

    Notes

    • To make sure your pan or griddle is hot enough, take a quarter-sized amount of the batter and place it in the griddle. If the edges start to dry out and the middle begins to bubble, the pan is hot enough to begin cooking the pancake batter.
    • To make these dairy-free pancakes, use oat milk, soy milk, or almond milk and vegetable oil instead of butter.
    • If you are making a big batch, cook the pancakes all the way through and then place them on a baking sheet in a 200-degree oven. Let them sit in the oven until you are ready to serve them. This will keep them fresh and warm.

    Nutrition

    Calories: 405kcal | Carbohydrates: 41g | Protein: 11g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 779mg | Potassium: 350mg | Fiber: 7g | Sugar: 10g | Vitamin A: 219IU | Vitamin C: 2mg | Calcium: 377mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @LynnsWayofLife or tag #lynnswayoflife!
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    Hey there! I'm Lynn and I'm based just outside of Boston. I'm a wife and mom of two with a passion for cooking and creating homemade food for my family.

    Whether it's creating new recipes, or exploring tried and true classics, I am constantly trying to show that homemade doesn't have to be hard

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