Health

Blueberry Buttermilk Pancakes (whole wheat)

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Only a few weeks away from school, hope we will have some lazy mornings soon! But even if this is not your future, make two batches of these whole wheat blueberry buttermilk pancakes over the weekend so you can easily grab them before heading out wherever you need to go.

How to freeze pancakes

If you don’t want to use extras right away, these pancakes will also keep well in the refrigerator. Just place them between wax paper or parchment paper (or freeze them in a single layer on a baking sheet for a few hours), and put them in a frost-proof ziplock bag!

How to reheat pancakes

The easiest way to reheat these buttermilk blueberry pancakes is to put them in the microwave. The time will vary depending on your microwave oven and the number of pancakes on your plate, but a good start is about 20 seconds per pancake. Be careful (especially for young children), because blueberries can become very hot.

Other pancake ideas suitable for freezing

Here are some other pancake recipes suitable for freezing, perfect for lazy mornings or when you need a quick take-out meal.

Blueberry Buttermilk Pancakes (whole wheat)

These whole wheat blueberry buttermilk pancakes are perfect for lazy weekends or busy mornings that require a quick breakfast. Make a double batch and freeze to have enough on hand!

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Blueberry Buttermilk Pancakes (whole wheat)


raw material

  • 2 cup Whole wheat pastry flour, (It can be divided into ordinary whole wheat flour)
  • 2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cup cheese
  • 2 egg
  • 2 Spoon Melted butter, (Slightly cooled), plus additional cooking
  • 2 Spoon Pure maple syrup, Plus additional services
  • 1 1/2 cup Frozen blueberries, (No need to defrost)

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

  2. Dig a well or hole in the center of the flour mixture, then pour buttermilk, eggs, butter, and syrup. Stir together until just blended, don’t over blend. Pour the blueberries.

  3. Heat the baking pan to 350 degrees Fahrenheit or Large frying pan Medium fire. Rotate enough butter around the baking sheet/pan until it is spread. Using a soup spoon, add a spoonful of batter to each pancake.

  4. When the bottom starts to turn yellow, flip and repeat. Cook in batches until the batter disappears, adding extra butter each time to prevent the pan from drying out. Transfer to a plate and repeat until no batter remains.

  5. Put a little butter on top and serve with hot syrup.


Recipe notes

we recommend Organic ingredients When feasible.

nutrient content

nutrient content

Blueberry Buttermilk Pancakes (whole wheat)

Amount per serving

Calories 328 Fat 90 calories

% Daily Value*

fat 10gram15%

Saturated fat 5g31%

Trans fat 1g

cholesterol 87 mg29%

sodium 886 mg39%

Potassium 366 mg10%

Carbohydrates 51 grams17%

Fiber 6g25%

Sugar 14g16%

protein 12 gramstwenty four%

Vitamin A 402IU8%

Vitamin C 4 mg5%

calcium 230 mgtwenty three%

iron 2 mg11%

* The daily percentage value is based on a 2000 calorie diet.