Breakfast Buttermilk Pancakes Contains wheat ((125 g) all-purpose flour), egg, milk (plus 2 tbsp (about 460 g) buttermilk) Full of fiber Makes4 servingsTotal25 minDietVegetarian Keep screen on Photograph made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 111 cup all-purpose flour, spooned and leveled1 cup plus 1 tbsp whole-wheat flour, spooned and leveled1 tbsp sugar1 tsp low-sodium baking powder½ tsp baking sodaA pinch of salt1 large egg1¾ cups plus 2 tbsp buttermilk2 tbsp olive oil1 tsp olive oil, for the pan2 cups fresh or frozen blueberries, for the top MethodInto a large bowl put both flours and the sugar, then the low-sodium baking powder, the baking soda and the pinch of salt, and whisk to blend.In a jug, whisk the egg, buttermilk and olive oil. Pour it over the flour and stir with a spatula until just mixed. Small lumps are fine.Heat a skillet or griddle over medium heat and wipe it with a thin film of the pan oil on a paper towel.Scoop ¼ cup of batter for each pancake and leave room between them. Cook about 2 minutes, until bubbles pop on top and the edges look set.Flip and cook 1 to 2 minutes more, until golden and the middle springs back. Wipe the pan with a few more drops of oil between batches; the pan oil mostly stays on the paper towel.Keep the finished pancakes on a rack in a 200 °F oven while you cook the rest. Makes 12. Serve 3 to a plate with ½ cup of blueberries on top, in place of syrup. NutritionEstimatedPer 3 pancakes · serving size 1 of 4Calories400Total fat10.5 gSaturated fat2.3 gSodium388 mgTotal carbohydrate66.6 gDietary fiber6.0 gTotal sugars17.0 gProtein13.3 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/buttermilk-pancakes
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