Creamy buttermilk and heart-healthy flaxseed combine with blueberries for a delicious pancake breakfast.



Ingredient Checklist


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

Reviews (1)

54 Ratings
  • 5 star values: 16
  • 4 star values: 13
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 1
Rating: 5.0 stars
Fabulous! Wasn’t sure what to make with my leftover buttermilk and my hubby and I need more flax in our diet and this recipe came up. It’s a keeper recipe for us.
Rating: Unrated
This is such a good pancake recipe! Our new family favorite; and buttermilk makes all the difference!