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
Ever-adapted from Cooking Light
1/3 cup AP flour
2/3 cup whole wheat flour
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup lowfat buttermilk*
1 tsp. canola oil
1/4 tsp. vanilla extract
1/4 tsp. almond extract
2/3 cup fresh blueberries
cooking spray or butter, for greasing pan/griddle
Put the flours, sugar, baking powder, baking soda and salt in a large bowl.
In another bowl, whisk the egg and then add the buttermilk, oil and extracts. Whisk until just combined.
Make a well in the center of the flour mixture, and add the wet ingredients. Stir just until smooth.
Grease a hot pan or griddle with cooking spray or a little butter. Using a 1/4 cup measuring cup, spoon the batter onto the griddle. Sprinkle the top of each pancake with a few blueberries. Flip the pancakes when the top has bubbles and the edges seem cooked. Cook an additional minute on second side.
*Yogurt or sour cream may be used in place of buttermilk. Depending on the thickness, you may need to add a tablespoon or two of milk to thin the batter a bit.