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Buttermilk Pancakes with Blueberry Sauce

Buttermilk Pancakes with Blueberry Sauce

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Submitted by VARU

Whole wheat buttermilk pancakes with a quick blueberry-lemon sauce. Honey-sweetened, lighter on fat thanks to egg substitute, and finished with a glossy fresh blueberry pour. A 30-minute breakfast win.

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

These buttermilk pancakes skip the syrup bottle in favor of something better: a quick stovetop blueberry sauce of fresh or frozen blueberries, a touch of sugar, cornstarch, water, and a brightening squeeze of lemon. The sauce takes 5 minutes and tastes infinitely fresher than anything that pours from a jug.

A blend of whole wheat and all-purpose flour gives these pancakes more flavor and fiber than the typical white-flour stack without going dense. The whole wheat brings nuttiness, the AP keeps things tender; together they balance perfectly with the buttermilk tang.

Honey instead of sugar is the small swap that pulls everything together. It dissolves cleanly into the buttermilk batter and gives the pancakes a quiet floral sweetness that pairs beautifully with the blueberry sauce.

The lemon juice in the sauce is what makes it taste alive. Without it, blueberry sauce can taste flat and one-note. A teaspoon brightens the berries and balances the sweetness, the way a squeeze of lemon over fresh berries does.

Pro Tips

  • Mix the batter just until smooth-ish; a few small lumps are fine. Overmixing develops gluten and the pancakes turn rubbery instead of tender.
  • Let the batter rest 5 minutes before cooking. The flour fully hydrates and the leavener kicks in, giving you taller, fluffier pancakes.
  • Cook on medium heat, not high. Honey browns fast, so high heat scorches the outsides before the centers cook.
  • Make the sauce first, while the batter rests. By the time the pancakes are off the skillet, the sauce will be perfect serving temperature.

Variations

  • Substitute 2 large eggs for the liquid egg substitute. Whole eggs give richer flavor and slightly more lift.
  • Swap blueberries for fresh or frozen raspberries, blackberries, or sliced strawberries in the sauce.
  • Add 1 teaspoon of cinnamon and the finely grated zest of a lemon to the batter for a brighter, more aromatic pancake.

Ingredients

1 237
CUP ML BLUEBERRIES
2 30
TABLESPOONS ML SUGAR
1 ½ 7.5
TEASPOONS ML CORNSTARCH
¼ 59
CUP ML WATER
1 5
TEASPOON ML LEMON JUICE
½ 118
CUP ML WHOLE-WHEAT FLOUR
whole wheat
¼ 59
1 5
TEASPOON ML BAKING POWDER
¾ 177
CUP ML BUTTERMILK *
¼ 59
2 30
TABLESPOONS ML HONEY

Directions

Blueberries can be fresh or frozen.

To make blueberry sauce, in a small saucepan, combine blueberries, sugar and cornstarch.

Stir in water and lemon juice. Cook over medium heat, stirring constantly until mixture and sauce thickens.

Set aside.

To make pancakes, in a medium bowl, combine flours and baking powder.

In a small bowl, combine buttermilk, egg product and honey.

Stir buttermilk mixture into flour, stirring until smooth.

Preheat non-stick skillet, sprayed with vegetable oil spray, over medium heat.

Pour batter in skillet to make six small pancakes.

Cook until bubbles break on the surface.

Turn and cook until golden brown.

Serve with blueberry sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 173 5% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 31mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 12%
Sugars g
Protein 10g
Vitamin A 2% Vitamin C 7%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
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