You’ve got whole wheat. You’ve got blueberries. You’ve got a delicious tasting pancake. What more can you ask for first thing in the morning? Perhaps a pancake so easy a child could whip it up? Done. This pancake has it all. And I can’t think of a better way to use some of those blueberries we just picked.
Ingredients
2 cups whole wheat flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda {15 Cool Uses for Baking Soda}
1/2 teaspoon salt
2 cups buttermilk {How to Make Buttermilk}
2 large eggs
1/2 cup butter or margarine, melted
12 oz blueberries
Directions
In a small mixing bowl, combine all dry ingredients, stir and set aside.
In a separate bowl, whisk together eggs and buttermilk. Fold flour mixture into egg mixture and stir just until combined. Add melted butter and fold in blueberries.
Heat a nonstick griddle or nonstick skillet over medium heat. Coat pan with cooking spray or butter {everything is better with butter}. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with maple syrup, butter and a few blueberries on top for a garnish.
Dig in!
Ally says
Do you think the homemade buttermilk recipe would work with almond milk or soymilk?
Thanks!
Mavis Butterfield says
I don’t see why not.
Mary says
I was unable to get the how to make the buttermilk recipe for the whole wheat blueberry pancake recipe. Could you please send to me?
Mavis Butterfield says
The buttermilk link in the post is fixed now. 🙂