Blueberry Buttermilk Pancakes
These Buttermilk Blueberry pancakes are light and airy! Blueberries and flaxseed meal make these pancakes a powerhouse of nutrition!
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. 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!
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.
For more breakfast inspiration make sure to check out my Cranberry Orange Sourdough Muffins!
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📖 Recipe
Blueberry Buttermilk Pancakes
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.
