Blueberry Flax Buttermilk Pancakes

By á-175897

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

Ingredients

• 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

Preparation

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.