Recipe for Blueberry Buttermilk Pancakes

by Ben Panny

Maybe the first thing the jumps in your mind right after reading out the recipe title is exactly what are you able to obtain out of this particular recipe? Great question! Before checking out something, you need to be certain of the results especially when you are already tired of performing "trial and errors". In terms of pancake recipes, this one will provide you with not only yummy hotcakes but nutritious and low calorie ones! Simply because they're made with partly whole wheat flour and zero fat buttermilk, you could feel safer while eating these pancakes. Their flavor is definitely distinctive. They're light, fluffy, toasty, pleasant, buttery and completely tasty considering the terrific combination of blueberries and buttermilk.


3/4 cup all-purpose flour, 3/4 cup entire wheat flour, 3 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups low-fat buttermilk, 1 tablespoon vegetable oil, 1 big egg, 1 huge egg white, Cooking spray, 3/4 cup maple syrup, 3 tablespoons butter, 1 cup fresh or frozen blueberries,


Gently scoop out flours utilizing the dry measuring cups; even out their surface using a knife. In a big mixing bowl, whisk along flour, sugar, baking powder, baking soda and salt. Blend mixture with a wire whisk. In a different bowl, mix together buttermilk, oil, egg, and egg white, continuously stirring the mixture with a whisk. Carefully pour wet mixture into flour mixture, stir soon after each addition and continue mixing just till smooth and properly blended.

Grease or spray a nonstick griddle or nonstick frying pan using a cooking spray and put over medium heat. Scoop out about 1/4 cup of batter for each and every pancake and drop into heated griddle. Be sure the pancakes have good enough spaces from each other to prevent them from sticking with each other. Cook till edges appear firm, and bubbles come about the surface of your pancakes. Turn the pancakes and then fry the other side until nicely brown. Serve plain or with syrup and butter.

Recipe Tips:

While working with the rest of the pancake mixture, keep the warmth of the recently cooked pancakes by storing them inside a 200 oven. Serve these pancakes altogether next to warmed up maple syrup.

About the Author: