Get ready to transform your morning routine with RJ's Whole Grain Buttermilk Blueberry Pancakes - a breakfast sensation that combines wholesome nutrition with mouthwatering flavor! These aren't just ordinary pancakes; they're a culinary masterpiece that will have your family racing to the breakfast table. Packed with nutrient-rich whole grain flour and bursting with juicy blueberries, these pancakes are about to become your new weekend breakfast obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole grain flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 egg
- 1 cup blueberries
- Butter for cooking
Instructions
- Gather all ingredients: whole grain flour, sugar, baking powder, baking soda, salt, buttermilk, egg, blueberries, and butter for cooking.
- In a large mixing bowl, combine 1 cup of whole grain flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk together until well blended.
- In a separate bowl, crack 1 egg and whisk it lightly. Add 1 cup of buttermilk to the egg and mix until combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1 cup of fresh blueberries into the batter, ensuring they are evenly distributed without breaking them apart.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.
- Once the butter is melted and bubbling, pour about 1/4 cup of pancake batter onto the skillet for each pancake.
- Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes using a spatula and cook for another 2-3 minutes on the other side, until golden brown.
- Remove the pancakes from the skillet and keep warm in a low oven while you repeat the process with the remaining batter, adding more butter to the skillet as needed.
- Serve the pancakes warm, topped with additional blueberries, maple syrup, or your favorite toppings.
Tips
- Temperature Matters: Ensure your skillet is at medium heat - too hot, and your pancakes will burn; too cool, and they'll be pale and undercooked.
- Don't Overmix: Lumpy batter is your friend! Overmixing can lead to tough, chewy pancakes. Stir just until ingredients are combined.
- Fresh Blueberries are Best: Use fresh, plump blueberries for the most intense flavor and best texture.
- Butter Technique: Use a small amount of butter and make sure it's just bubbling before adding batter for perfect golden edges.
- Keep Pancakes Warm: If cooking in batches, place finished pancakes in a low-temperature oven (around 200°F) to keep them warm and soft.
- Test Your Baking Powder: Ensure your baking powder is fresh for maximum rise and fluffiness.
- Customize Your Toppings: While delicious on their own, these pancakes pair wonderfully with maple syrup, honey, or a dollop of Greek yogurt.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 55mg
