Weekend Breakfast: Blueberry Walnut Buttermilk Pancakes

by Kelly on April 19, 2008

Last Sunday I was craving pancakes so when I went out to brunch with my boyfriend and one of his friends I entered the restaurant knowing that was what I would order. Surprisingly, there were no pancakes on the menu so I had to settle for croque-madame, which was delicious, but not really what I was craving. So this morning when I found myself with 1 cup of leftover low fat buttermilk in the refrigerator I knew exactly what I wanted to make: Blueberry Walnut Buttermilk Pancakes. These are adapted from Ellie Krieger’s Heart-Shaped Whole-Wheat Pancakes with Strawberry Sauce however I didn’t have strawberries on hand, but I did have a big bag of organic wild blueberries and walnuts, so Blueberry Walnut Buttermilk Pancakes it was. I love the contrast of the fluffy pancake against the crunch of toasted walnuts. Of course, juicy blueberries that burst in your mouth with their hot, sweet juice don’t hurt either.

Blueberry Walnut Buttermilk Pancakes
The dry:
-3/4 cup all-purpose flour
-3/4 cup whole-grain pastry flour or whole-wheat flour
-1 1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-Couple dashes good cinnamon
The wet:
-1/3 cup egg whites
-1 cup lowfat buttermilk
-3/4 cup nonfat milk
-1 tablespoon honey
-1/4 teaspoon vanilla extract
Mix ins:
-1 cup wild blueberries
-1/4 cup toasted walnuts, chopped
-Cooking spray

In a large bowl mix together all of the dry ingredients. In a medium bowl, mix together all of the wet ingredients.

Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only to combine them. The batter will be somewhat lumpy. Gently fold in the blueberries and walnuts taking care not to break up the berries.

Use a 1/4-cup measure (or a big ice cream scoop) to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on the top, about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in a 200 degrees F oven as you finish cooking the remaining ones.

Enjoy! It’s perfectly sunny so I’m going to finish my grocery list so I can walk to Whole Foods.

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{ 1 comment… read it below or add one }

Alby December 7, 2015 at 11:45 am

Oh, those look Heavenly! I’m a big fan of Blueberry Pancakes, myself. Or crpees. I bet blueberries would taste amazing in crpees Girl, I’m gaining weight just dreaming about these things!What about Healthy things in the kitchen? Like fruit salad? Mmmm


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