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Under 30 Minutes

Under 30 Minutes

Blueberry-Flax Buttermilk Pancakes

  • prep: 30 mins
    total time: 30 mins
  • servings: 4
Photography: Romulo Yanes

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

Cook's Note

Freeze cooled pancakes in an airtight container, up to 1 month.

Directions

  1. 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.

  2. Step 2

    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), wiping skillet clean between batches and lowering heat if necessary. Serve with butter and syrup.

Source
Everyday Food, October 2012

Reviews (1)

  • 23 Oct, 2012

    This is such a good pancake recipe! Our new family favorite; and buttermilk makes all the difference!