Wholewheat Blueberry Buttermilk Pancakes

Submitted by: Kristina's Tiny Tots Child Care
Light and fluffy mile-high bites of yumminess :)

Serves: 4 - 8
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: bread ·


1 cups all-purpose flour
1 cups wholewheat flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

2 eggs
2 cups buttermilk
1/4 cup canola oil
1 tsp vanilla extract
1 tsp lemon extract
2 cup blueberries, fresh or frozen
Serving suggestions: whipped cream and maple syrup


1) In a large bowl whisk wet ingredients together.

2) Place all dry ingredients together in a large sifter (include blueberries if using frozen).

3) Sift over wet ingredients, then dump flour-coated frozen blueberries out of sifter on top of dry ingredients, or add fresh berries. Using a large spatula gently fold dry ingredients into liquid mixing only til it comes together but is still a little lumpy. DO NOT OVER-MIX (unless you want flat, heavy pancakes - YUK!).

4) Drop by Tablespoon for dollar pancakes or 1/3 cup for larger pancakes onto hot, oiled griddle. Bake til golden on both sides.

Serve with whipped cream and warm maple syrup.


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