Who doesn’t love blueberry pancakes? This delicious recipe gives you the option to swap out certain ingredients to your liking. Try different whole grains, add extra fiber or healthy omega-3 fats.
- 1 1/2 cups white whole-wheat flour
- 2 TSP baking powder
- 1/4 TSP baking soda
- 1/4 TSP salt
- 1 large egg
- 1 1/2 cups buttermilk
- 2 TBSP canola oil
- 1 TBSP sugar
- 2 TSP orange zest
- 1 TSP vanilla extract
- 1 cup fresh (or frozen) blueberries
- Whisk flour, baking powder, baking soda and salt in a large bowl.
- Whisk egg, buttermilk, oil, sugar, orange zest and vanilla in a medium bowl.
- Make a well in the center of the dry ingredients. Add the wet ingredients and whisk until combined. Stir in blueberries. Don’t overmix—it will make the pancakes tough.
- Let the batter sit, without stirring, for 10–15 minutes.
- Coat a large non-stick skillet or griddle with cooking spray; heat over medium heat.
- Measure out pancakes using about 1/4 cup batter per pancake and pour onto the skillet or griddle.
- Cook until the edges are dry and you see bubbles on the surface, 2–4 minutes. Flip and cook until golden brown on the other side, 2–4 minutes more.
- Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
- Try different whole grains by replacing up to 1/2 cup of the flour with cornmeal, oats and/or buckwheat flour.
- Add extra fiber and healthy omega-3 fats by adding up to 3 TBSP of ground flaxseed or chia seeds.
- In a rush? Mix the dry ingredients ahead of time. Finish the batter when you’re ready to cook the pancakes.
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