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Buttermilk Pancakes

Something odd occurred to me this morning. Something all together tragic and unthinkable. Guilty Kitchen has no breakfast recipes.


How could this have happened? I mean sure, there this quiche, and this lovely shirred egg recipe, but those require a little work and planning and are by no means the lazy mans Sunday morning breakfast. I’ll tell you how it happened. I have a child who eats nothing but peanut butter on toast every morning. It’s a little depressing to think about, when I think back to all the amazingly awesome whole, natural foods I used to feed him before he had a mind of his own. Oatmeal from scottish oats, mixed with flax and apples, seasoned to perfection with cinnamon, no sugar and a little plain organic yogurt stirred in. Sometimes he would have a smoothie with silken tofu snuck into the mix, or cubed up fruits with cereal and a side dish of yogurt. Oh those were the days when I thought I had a little foodie on my hands.

Now, I could maybe get him to take one bite of my oatmeal and yogurt concoction, so why bother? But today I decided enough was enough. I want my child to grow up healthy, strong and with an uncanny love for all things edible. So I decided to whip up a batch of my whole wheat buttermilk pancakes, though I added a few things to my original recipe and topped it off with a little blueberry maple topping, just to double entice him.

So now I have a batch of these wondrous little cakes in my freezer, just waiting to be popped out on any given day I get tired of hearing “Toast!” as the answer to the daily question of “What would you like for breakfast?”

Not this time kid…

Buttermilk Pancakes with Blueberry Maple Topping

Servings: 12-15 small pancakes
Prep Time: 5 minutes
Cooking Time: 15-20 minutes

1 cup whole wheat flour
1/2 cup all purpose flour
2 Tbsp wheat germ (optional)
2 Tbsp flax seed, ground (optional)
1 Tbsp brown sugar, packed
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
2 eggs, beaten
1 1/2 cups buttermilk
1 tsp vanilla
2 Tbsp butter, melted

1. Stir all dry ingredients together in a bowl.
2. In separate bowl, beat together all wet ingredients except the melted butter.
3. Pour wet ingredients into dry all at the same time, add melted butter and mix just until it comes together. Try not to overmix it.
4. Let the batter rest for 10 minutes or so, and begin preheating a skillet or nonstick pan to medium.
5. Pour about 1/4 cup of batter at a time into hot pan to form pancakes, allowing bubbles to rise to the surface before flipping over. No need for butter or oil in the pan, unless you are using a nonstick pan (which I don’t recommend).
6. Top with blueberry topping and serve (recipe follows).

Blueberry Maple Topping

1 cup blueberries (frozen or fresh)
3 Tbsp pure maple syrup
1 Tbsp butter
1 tsp cornstarch dissolved in 2 tsp water
splash of cream

1. In small sauté pan, melt butter on medium heat.
2. Add blueberries and maple syrup and stir for a few minutes. If using frozen, cook long enough to defrost blueberries and heat them thoroughly through.
3. Mash blueberries with the back of a fork or a potato masher.
4. Add half of cornstarch mixture and cook until thickened. Add other half if desired.
5. Remove from heat and stir in cream.
6. Serve over buttermilk pancakes.

16 comments to Buttermilk Pancakes

  • I like this “healthified”version of butter,ilk pancakes. Lord knows we love them around here.

  • Oh, these are just up my alley! I love that you’ve used more whole wheat flour than all-purpose, plus added wheat germ and flax! I love adding extras like this. I have a one year old who currently is eating, almost every day, my oat and mixed grains hot cereal with apple and cinnamon concoction – but I know soon there will be more days where she will eat whatever she ends up deciding is her favourite and it might not be this. I appreciate having your recipe to inspire a healthier pancake option that would be good to add to the repertoire! Plus, I love pancakes but prefer them to be of the sort one can feel better about indulging in. Thanks!

    • Elizabeth

      My pleasure! It’s a fact known in my family that I don’t really like pancakes, especially because they’re usually all white and stuff. I mush prefer to have a healthy option that feels like an indulgence.

  • Wow, this looks amazingly good. Was going to make it up tomorrow morning but i don’t have any buttermilk!

    • Elizabeth

      If you have yogurt and milk that will work too, or just milk and a little white vinegar, but yogurt works the best. Just mix yogurt and milk together until it becomes the consistency of buttermilk.

  • These are gorgeous! I love blueberry and pancakes together… And, your pictures are stunning!

  • These are so much healthier that the pancakes I just made. Although mine can’t even try to pretend they are good for you since they are full of bacon.

  • There’s nothing better than starting a day with a healthy and delightfully appetizing breakfast. Blueberries on pancakes…what a treat!

  • Andrea

    I was looking for a buttermilk pancake recipe when I found your blog. The whole wheat flour & addition of flaxseed were an added plus.
    These pancakes were amazing. I skipped the blueberry-maple topping and just added a few blueberries right into each pancake. They had more substance (which I like) because of the whole wheat flour, and yet they were still light & fluffy.
    These pancakes now share the spot of my #1 favorite pancake recipe (together with Pioneer Woman’s Sour Cream Pancakes). Absolutely delicious!
    Thank you 🙂

  • Elizabeth


    Thank you so much for letting me know how you like the recipe! This is by far my son’s favourite pancake recipe (and me too!) as they remain light and fluffy but are still full of good stuff. He’ll even eat them plain, which is saying a lot for my kid! Thanks for stopping by!

  • Aubrey Hennigan

    I am on assignment in South Africa. Last weekend a bunch of us took our Land Rover up to a 4X4 mountain area called Rust de Winter. I cooked a buttermilk pancake mix that I pulled off the internet. It was well received, Here a pancake is a crepe and therefore do not rise like our American version. The South Afrikaans were quite amazed. I will gladly take your healthier version of the buttermilk pancake and give you some feed back. Our next trip is to Mabalingwe, Limpopo next weekend. It sound delicious.

  • Such an easy recipe and always well-received whenever cooked. Thank-you.

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