Blueberry Buttermilk Pancakes

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I’ve been making this pancake recipe for years, so I’m not sure how it’s never made it to the blog (but my guess would be it’s because I’m typically a pretty atrocious pancake flipper and my pancakes are never photogenic). I switch the recipe up pretty much every time I make it, but three changes I make fairly consistently are adding some sort of extract, reducing the sugar, and using mostly whole wheat flour. From there, the variations are pretty endless. I’ve added fruit, chocolate chips, citrus zest, cinnamon, nuts, and any number of other things.

I love that this recipe is healthy and uses whole wheat flour, but still turns out light and fluffy. With a drizzle of real maple syrup and some turkey breakfast sausage on the side (something I thought I’d never in a million years like but found I recently I do!), this is a simple and nutritious breakfast—or, in our case this week—dinner.

Blueberry Buttermilk Pancakes

10 thoughts on “Blueberry Buttermilk Pancakes

  1. About how many pancakes does this recipe make? I’d love to try them, but I like to make a large batch & freeze for super-fast weekday breakfasts. Thanks!

  2. Everyone always assumes that since I cook so much I’m a good pancake maker…but I am the WORST. I can’t flip to save my life. True statement. Thankfully, I’m usually just making them for myself so as long as I get enough photogenic ones….it doesn’t really matter. 😛 I love the simplicity of these and that they’re so amenable to variation!

  3. I’ve been looking for a good whole wheat pancake recipe. There’s a breakfast restaurant in Colorado that makes the best whole wheat pancakes, and I’ve been dying to make them at home. I’ll have to give your recipe a try. Thanks!

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