This post about Better for You Blueberry Buttermilk Pancakes is brought to you Driscoll's. All opinions are 100 % my own.
Did you know January 28th is National Blueberry Pancake Day? While I normally use a pancake mix on busy mornings, I could not resist making homemade Buttermilk Blueberry Pancakes and lower in fat but not flavor. A mixture of buttermilk, whole wheat flour, lemon zest and low fat sour cream make these fluffy flap jacks into a decadent breakfast.
If you feel you don’t have the time for homemade pancakes, mix the dry ingredients together the night before. By using a mixture of Whole wheat and all purpose flours the kids will never know you are trying to make these “healthy”.
Adding lemon zest creates a fresh flavor that compliments the blueberries.
Allow the batter to rest a few minutes before putting them on your preheated griddle pan.
These homemade blueberry buttermilk pancakes are fluffy, light and full of flavor. They almost tasted like a lemon blueberry quick bread.
They kids added syrup but they were sweet enough to eat on their own.
If you don’t have buttermilk on hand, make your own with 1 cup of milk and 1 tablespoon of lemon juice. Allow it to sit for 5 minutes.
Move over boxed pancake mix, you have some competition with these Better For You Blueberry Buttermilk Pancakes
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3/4 cup low fat buttermilk
- 2 tablespoons canola oil or melted butter
- 1 teaspoon fresh lemon zest
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 cup fresh blueberries
- Combine flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. (this can be done ahead the night before) Combine buttermilk and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.
- 2. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet sprayed with cooking spray. Top each pancake with 2 tablespoons blueberries. Cook until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
- Serve with extra butter and syrup.
Nutrition InformationYield 10 Serving Size 1 p
Amount Per Serving Calories 119Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 41mgSodium 196mgCarbohydrates 15gFiber 1gSugar 5gProtein 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.