Blueberry Flax Buttermilk Pancakes Recipes

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BLUEBERRY FLAX PANCAKES



Blueberry Flax Pancakes image

Fluffy pancakes with ground flax seed and blueberries for a healthier, fiber filled pancake.

Provided by Freckles

Categories     Breakfast and Brunch     Pancake Recipes

Time 5m

Yield 4

Number Of Ingredients 5

1 ½ cups dry pancake mix
½ cup flax seed meal
1 cup skim milk
2 eggs
1 cup fresh or thawed frozen blueberries

Steps:

  • Set a nonstick skillet over medium heat.
  • In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
  • Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.

Nutrition Facts : Calories 332.2 calories, Carbohydrate 50.8 g, Cholesterol 94.2 mg, Fat 9.5 g, Fiber 4.7 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 790.7 mg, Sugar 7.1 g

BUTTERMILK BLUEBERRY PANCAKES



Buttermilk Blueberry Pancakes image

Here's my recipe for classic blueberry pancakes-light as a feather and bursting with flavor! -Ann Moran, Islesford, Maine

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 large eggs, room temperature, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Optional: Butter and maple syrup

Steps:

  • In a large bowl, whisk flour, sugar, baking soda, salt and baking powder. In another bowl, whisk buttermilk, eggs and oil. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. If desired, serve with butter and syrup and top with additional blueberries.

Nutrition Facts : Calories 250 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 322mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 9g protein.

BLUEBERRY BUTTERMILK PANCAKES



Blueberry Buttermilk Pancakes image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 12

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/4 teaspoon ground cinnamon
1 tablespoon sugar
1 cup fresh or thawed frozen blueberries
2 cups buttermilk (well shaken before measuring)
2 large eggs
Grated zest of 1 lemon
Vegetable oil, for cooking
Unsalted butter and pure maple syrup, for serving

Steps:

  • Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl until thoroughly combined. Toss blueberries with 2 tablespoons flour mixture in a medium bowl and set aside. Make a well in the center of remaining flour mixture and add buttermilk, eggs, and lemon zest. Whisk together, gradually incorporating flour mixture, mixing just until combined; some small lumps should remain in the batter. Fold in blueberries. Let batter stand 10 minutes.
  • Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat. Brush griddle with oil and ladle 1/3 cup batter per pancake onto griddle. When small bubbles appear across surface of pancakes and the edges lift from griddle, flip and continue cooking until pancakes are golden brown on the second side and are springy to the touch, about 3 minutes total. Serve with butter and maple syrup; then continue with the rest of the batter.

MOM'S OATMEAL BLUEBERRY PANCAKES



Mom's Oatmeal Blueberry Pancakes image

These pancakes were a regular feature on Sunday mornings when I was growing up. They're still the best I've ever had. Buttermilk pancakes with oatmeal and blueberries.

Provided by steviewonderbread

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 ½ cups rolled oats
½ cup all-purpose flour
2 teaspoons white sugar
¼ teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 eggs
2 cups buttermilk
1 cup frozen blueberries

Steps:

  • Heat a lightly oiled griddle or frying pan over medium high heat.
  • In a large mixing bowl, mix together oats, flour, sugar, salt, baking soda and baking powder. Stir in eggs and buttermilk. Fold in blueberries.
  • Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 45.7 g, Cholesterol 97.9 mg, Fat 5.9 g, Fiber 4.5 g, Protein 13 g, SaturatedFat 1.8 g, Sodium 905.3 mg, Sugar 11.8 g

BLUEBERRY BUTTERMILK PANCAKES



Blueberry Buttermilk Pancakes image

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups all-purpose flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen
Serving suggestions: whipped cream and maple syrup.

Steps:

  • In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
  • Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
  • Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
  • Serve with a dollop of whipped cream and maple syrup.

Nutrition Facts : Calories 496 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 144 milligrams, Sodium 830 milligrams, Carbohydrate 74 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 24 grams

BLUEBERRY-FLAX BUTTERMILK PANCAKES



Blueberry-Flax Buttermilk Pancakes image

Creamy buttermilk and heart-healthy flaxseed combine with blueberries for a delicious pancake breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Number Of Ingredients 11

1 1/2 cups all-purpose flour (spooned and leveled)
1/4 cup ground flaxseed
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 1/2 cups buttermilk
1 large egg, lightly beaten
1 tablespoon unsalted butter, melted, plus more for skillet and serving
1 cup fresh or frozen blueberries
Maple syrup, for serving

Steps:

  • In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened (batter should have some lumps; do not overmix). Fold in blueberries.
  • Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown, 2 to 5 minutes. Repeat with more butter and remaining batter (makes about 12), wiping skillet clean between batches and lowering heat if necessary. Serve with butter and syrup.

Nutrition Facts : Calories 415 g, Fat 10 g, Fiber 14 g, Protein 18 g, SaturatedFat 3 g

DAD'S BLUEBERRY BUTTERMILK PANCAKES



Dad's Blueberry Buttermilk Pancakes image

My dad makes blueberry pancakes for us every Saturday without fail. The combination of oats, cornmeal and buttermilk in the batter gives the pancakes heartiness we can't resist. -Gabrielle Short, Pleasant Hill, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 12 pancakes.

Number Of Ingredients 13

1 cup all-purpose flour
3 tablespoons cornmeal
3 tablespoons quick-cooking oats
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Dash ground nutmeg
1 large egg
1-1/2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Steps:

  • In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes., Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.

Nutrition Facts : Calories 332 calories, Fat 10g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 746mg sodium, Carbohydrate 52g carbohydrate (18g sugars, Fiber 2g fiber), Protein 9g protein.

BLUEBERRY BUTTERMILK PANCAKES



Blueberry Buttermilk Pancakes image

I found this recipe on Martha's website and added the cinnamon and vanilla. You can omit the blueberries if you want.

Provided by Janie Marie

Categories     Breakfast

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 tablespoon cinnamon
2 large eggs, lightly beaten
2 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 tsp for griddle
1/2 tablespoon vanilla
1 cup fresh blueberries

Steps:

  • Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, sugar and cinnamon in medium bowl. Add beaten eggs, buttermilk, and 4 tablespoons butter and vanilla, whisk to combine. Batter should have small to medium lumps. Fold in blueberries.
  • Use pastry brush to brush 1/2 teaspoons butter onto griddle. Use 4 ounce ladel (1/2 cup) to pour batter on griddle. Cook for about 2 1/2 minutes each side.

Nutrition Facts : Calories 240, Fat 7.9, SaturatedFat 4.4, Cholesterol 64.2, Sodium 477.2, Carbohydrate 35, Fiber 1.6, Sugar 9.7, Protein 7

BLUEBERRY FLAX BUTTERMILK PANCAKES RECIPE - (4.2/5)



Blueberry Flax Buttermilk Pancakes Recipe - (4.2/5) image

Provided by á-175897

Number Of Ingredients 11

1 1/2 cups all-purpose flour, spooned and leveled
1/4 cup ground flaxseed
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 1/2 cups buttermilk
1 large egg, lightly beaten
1 tablespoon unsalted butter, melted, plus more for skillet and serving
1 cup fresh or frozen blueberries
Maple syrup, for serving

Steps:

  • In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened. Batter should have some lumps; do not overmix. Fold in blueberries. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown, 2 to 5 minutes. Repeat with more butter and remaining batter, makes about 12. Wipe skillet clean between batches and lower heat if necessary. Serve with butter and syrup.

MY BEST BLUEBERRY BUTTERMILK PANCAKES



My Best Blueberry Buttermilk Pancakes image

Make and share this My Best Blueberry Buttermilk Pancakes recipe from Food.com.

Provided by Wildflour

Categories     Breakfast

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 large egg
1 cup flour
1 cup buttermilk
1 1/2 cups blueberries
2 tablespoons vegetable oil
1 tablespoon light brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Steps:

  • In medium or large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  • In small or medium-sized bowl, whisk egg until fluffy. Whisk in buttermilk, light brown sugar, oil and vanilla.
  • Pour wet ingredients over dry and whisk just until all is moistened but batter is still slightly lumpy.
  • Fold in whole berries.
  • Scoop batter onto hot non-stick griddle over medium-low heat and cook until golden brown on both sides, turning once.
  • Serve with softened butter and warm maple syrup.
  • Makes 10 small pancakes, or about 7 medium using a 1/3 measuring cup for pouring.
  • *Don't cook these over too high of heat, they won't get done on the inside. Cook over medium-low.

Nutrition Facts : Calories 353.9, Fat 12.1, SaturatedFat 2.2, Cholesterol 73.8, Sodium 1311, Carbohydrate 51.8, Fiber 3, Sugar 16, Protein 9.7

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