Blueberry Buttermilk Pancakes

Everyone needs a back pocket pancake recipe, and these fluffy whole-grain beauties are sure to be new family favorites. Buttermilk ensures they’re super tender, and the lemon zest adds a subtle brightness we love in combination with the ripe berries. Extra bonus? This recipe feeds a big group, so invite the neighbors over, and get ready to dig in.

Prep Time:
15 Minutes
Total Time:
30 Minutes
QUANTITY:
14-16 Large Pancakes

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
2 cups Kate’s Buttermilk
1/4 cup melted and cooled unsalted Kate’s Butter, plus more for cooking
1 teaspoon vanilla extract
1 teaspoons lemon zest (optional)
1 cup blueberries, fresh or frozen

Instructions

  1. In a large bowl, sift together both flours, the sugar, baking powder, baking soda and salt. Set aside.
  2. In a medium mixing bowl, whisk together the eggs and buttermilk. Slowly stream in the melted butter, and add the vanilla and lemon zest.
  3. Add the dry ingredients into the wet ingredients in a few batches, stirring with a wooden spoon and being careful not to overmix (the batter should be lumpy).
  4. Grease a large skillet with extra butter and heat over medium heat.
  5. Spoon 1/3 cup batter into the skillet and sprinkle with berries. Cook for about 2-3 minutes, or until tiny bubbles appear on the top and the bottom is golden brown. Flip and cook remaining side for another 2-3 minutes.
Serving size
2 Large Pancakes
Amount per 2 Pancakes
Calories
225
Total Fat
7.8g
Saturated Fat
4.4g
Cholesterol
64mg
Sodium
311mg
Total Carbohydrate
32.6g
Dietary Fiber
1.4g
Total Sugars
8.5g
Protein
6.9g
Vitamin D
4mcg
Calcium
164mg
Iron
2mg
Potassium
353mg

From our farm in Maine to your kitchen.