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