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Have a cup of blueberries you have to use up soon? Make Blueberry Buttermilk Pancakes!

Ambassador [Associate] Registered Dietitian Ambassador [Associate] Registered Dietitian
Ambassador [Associate] Registered Dietitian

Blueberry Buttermilk Pancakes (Remake)

Makes about 10-11 pancakes


1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon ground cinnamon

OPTIONAL: 1 tablespoon sugar

1 cup low fat buttermilk*

1 tablespoon maple syrup

1 large egg, pasture-raised if available

1 tablespoon vegetable oil of choice

1/2 teaspoon vanilla paste or extract

1 cup fresh blueberries (plus more if needed)


  1. Whisk together the first five ingredients in a medium-sized bowl.
  2. Combine buttermilk, maple syrup, egg, oil, and vanilla in another bowl with a whisk. Pour in the dry ingredients and whisk just until blended. Gently fold in the blueberries. Let batter rest for 10 minutes.
  3. Preheat nonstick griddle or skillet on medium heat until hot. If needed for your skillet, coat the skillet with cooking spray or lightly brush with vegetable oil. Pour the batter by 1/4-cupfuls onto the griddle and let it cook until bubbles form in the pancake (about 60 seconds). While it’s cooking, place blueberries in any areas on the pancakes that are missing blueberries. Turn over the pancakes with spatula and cook until underside is golden brown (about 60 seconds).
  4. Repeat step #3 until the batter is used. Serve warm with the toppings of your choice!