Ingredients for Multigrain Blueberry Pancakes
- All Purpose Flour
- ½ cup whole wheat flour
- Yellow Cornmeal
- Old Fashioned Oats
- ½ cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- Ground Nutmeg
- 1 ½ cups buttermilk
- Unsalted Butter
- ¼ cup honey
- 2 large eggs
- Fresh Blueberries
- Vegetable Oil Cooking Spray
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How to Make Multigrain Blueberry Pancakes
- **Make the Batter:** In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ½ cup whole wheat flour, ¼ cup rolled oats, ¼ cup cornmeal, ½ cup granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
- In a separate bowl, whisk together the wet ingredients: 1 ½ cups buttermilk, ¼ cup melted unsalted butter, ¼ cup honey, and 2 large eggs.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Gently fold in 2 cups fresh or frozen blueberries.
- **Cook the Pancakes:** Preheat a lightly oiled griddle or large non-stick skillet over medium-high heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles begin to form on the surface and the edges look set.
- Keep cooked pancakes warm in a 200°F (93°C) oven while you finish cooking the remaining batter.
- Serve immediately with your favorite syrup and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
38g
Fat
11g
Carbs
6g
