Blueberry Buttermilk Pancakes

Serving Size: 2 pancakes

Serves: 6


  • 1 cup + 2 tablespoons whole wheat pastry flour (measured correctly)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 tablespoon unsalted butter, melted
  • 1 large egg
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup low-fat buttermilk, room temperature
  • 1 teaspoon pure maple syrup
  • 1/4 cupplain nonfat Greek yogurt
  • 3/4 cup blueberries (flresh preferred, frozen will work)


  1. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl
  2. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain
  3. Add in the flour mixture, and stir until just incorporated. Gently fold in the blueberries
  4. Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over medium-low heat
  5. Unsing a generous 2 tablespoons of butter for each pancake, dollop onto the hot pan, and spread into a circular shape. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Countinue to cook for another 1-2 minutes or until light golden brown on both side. Serve hot

Notes: you must use buttermilk in this recipe. It's more acidic than regular milk, which is required to react with the baking soda and baking powder.