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Buttermilk Blueberry Pancakes

Fluffy whole-wheat pancakes studded with fresh blueberries and made tender with buttermilk and a touch of butter.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 cup whole-wheat flour
  • 2 tablespoons organic raw sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg preferably free-range
  • 3/4 cup buttermilk
  • 2 tablespoons unsalted butter melted, plus more for greasing the pan
  • 1 cup fresh blueberries washed and dried
  • pure maple syrup for serving (optional)

Instructions

  • In a large mixing bowl, whisk together the whole-wheat flour, raw sugar, baking powder, baking soda, and salt until evenly combined.
  • In a separate bowl, beat the egg lightly, then whisk in the buttermilk and the melted butter until mixed.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix—some small lumps are fine.
  • Preheat a nonstick skillet or griddle over medium heat and grease it lightly with butter.
  • Using a ¼-cup measure, pour batter onto the hot skillet for each pancake, then scatter a small handful of blueberries onto each pancake.
  • Cook until bubbles form on the surface and the edges look set, about 2–3 minutes, then flip and cook the other side for 1–2 minutes until golden and cooked through.
  • Serve the pancakes hot with pure maple syrup, if desired.

Equipment

  • large mixing bowl
  • Whisk
  • separate bowl
  • nonstick skillet or griddle
  • Spatula
  • Measuring cups and spoons
  • ¼ cup measure

Notes

  • Do not overmix the batter to keep pancakes tender.
  • Use fresh, dry blueberries to avoid soggy batter.
  • Adjust skillet heat as needed to prevent burning.
  • Grease the pan lightly between batches if needed.