This is a classic recipe for fresh or frozen blueberry pancakes that uses buttermilk. It’s perfect for breakfast or brunch. These moist, light pancakes are filling but not fattening. Adding wheat flour together with all-purpose flour to the batter is a healthy way to add fibre to your morning meal.
Blueberry Buttermilk Pancakes
- 65 g all-purpose flour, or 1/2 cup
- 65 g wheat flour, or 1/2 cup
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 28 g sugar, or 2 tablespoons
- 1 large egg, lightly beaten
- 240 ml buttermilk, or 1 cup
- 40 g butter, or 3 tablespoons, melted and cooled
- Fresh or unthawed frozen blueberries, make sure it’s dry
- Melted butter or oil, to grease the pan
- In a large bowl: whisk together the flours, baking powder, baking soda, salt and sugar. (DRY)
- In a smaller bowl: whisk together the egg, buttermilk and melted butter. (WET)
- Make a well in the centre of the DRY ingredients and then pour in the WET egg mixture all at once and stir with a rubber spatula until JUST combined. (Do not OVERMIX or the pancakes will become tough ).
- The batter should have some small lumps.
- Heat a frying pan or griddle over medium high heat.
- Using a pastry brush, lightly brush the pan with melted butter or oil. Can also spray with a non stick vegetable spray.
- Pour about 1/4 cup batter onto the hot pan.
- Evenly sprinkle the uncooked tops of the pancakes with fresh blueberries.
- Flip over when the bottoms of pancakes turns golden brown and bubbles start to appear on the uncooked top surfaces of the pancakes.
- Cook the other side until golden brown and cooked through.
- Repeat with all the remaining batter.
- Serve warm with butter, jam or maple syrup.
- Can also keep pancakes warn in a preheated oven 80 degree C.
<br><br>Let the pancake batter rest before cooking as this gives the baking powder a chance to start working and the flour time to absorb the liquid. ( this makes for fluffier pancakes )