Menu Enter a recipe name, ingredient, keyword...

Blueberry Flax Buttermilk Pancakes


Two super foods in one delicious pancake -- blueberries and flax, and the buttermilk makes them light and fluffy.

Google Ads
Rate this recipe 4.2/5 (12 Votes)


  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/4 cup ground flaxseed
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 1/2 cups buttermilk
  • 1 large egg, lightly beaten
  • 1 tablespoon unsalted butter, melted, plus more for skillet and serving
  • 1 cup fresh or frozen blueberries
  • Maple syrup, for serving


Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened. Batter should have some lumps; do not overmix. Fold in blueberries.

Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown, 2 to 5 minutes. Repeat with more butter and remaining batter, makes about 12. Wipe skillet clean between batches and lower heat if necessary. Serve with butter and syrup.

You'll also love

Review this recipe

Frozen Blueberry Cheesecake Ice Cream Sandwiches Blueberry Bundt Cake with Lemon Glaze