Go Back
–+ servings
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Servings 7 servings of 2 large pancakes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 Tbsp sugar
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 large eggs
  • 2 cups Kate's Buttermilk
  • 1/4 cup Kate's Unsalted Butter melted, cooled, and add more for cooking
  • 1 tsp vanilla extract
  • 1 tsp lemon zest optional
  • 1 cup blueberries fresh or frozen

Instructions
 

  • In a large bowl, sift together both flours, the sugar, baking powder, baking soda and salt. Set aside.
  • Melt butter until liquid using a microwave or stovetop.
  • In a medium mixing bowl, whisk together the eggs and buttermilk. Slowly stream in the melted butter, and add the vanilla and lemon zest.
  • 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).
  • Grease a large skillet with extra butter and heat over medium heat.
  • 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.