Blueberry Buttermilk Pancakes

5 from 1 vote

These light and fluffy pancakes have a bump of extra nutrition with the addition of flaxseed meal

Prep Time5

Cook Time5

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 405kcal

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.

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.