Blueberry Buttermilk Whole-Wheat Pancakes

July 14, 2009 § 1 Comment


One note about this recipe: I never mix fruit into the batter because the berries tend to sink to the bottom of the bowl or pop out of the sides of each pancake, leaving a trail of blueberries around the pan.  When mixed in the batter, I never get the right ratio of pancake to berry.  Instead, I place a big dollop of batter on the pan, sprinkle a few berries on top, let that side cook for a couple of minutes (until the sides set and bubbles start to form on top) and then flip.  I never have a problem with the berries falling out or sticking to the pan.

4 tablespoons unsalted butter, melted
4 eggs beaten
2.5 cups buttermilk
4 teaspoons aluminum-free baking powder
4 tablespoons evaporated cane sugar
1/2 teaspoon sea salt
2 cups whole wheat flour



1.  Melt butter and mix with other liquid ingredients.  In a separate bowl, fork flour, powder and salt.   Combine with liquid ingredients.

2. Heat a pan on the stove on medium-high.  Because there is melted butter in this recipe, you don’t have to grease the bottom of the pan.

3. Spoon a 1/4 – 1/3 cup of batter per pancake.  Top with blueberries.  Cook a few minutes per side until bubbles form on top and sides are set.

4.  Heat the oven on 200 degrees and keep the pancakes warm until you’re ready to serve.  If you like, pour maple syrup into an oven-proof bowl and heat at the same time.  My preferred topping is yogurt (mixed with a little honey).

Diet Notes: Nut-free


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