Indulge in the perfect breakfast with these light and fluffy blueberry pancakes, where the antioxidant-rich blueberries elevate the classic pancake experience.
2 ½ cups all-purpose flour 1 cup whole wheat pastry flour ¼ cup sugar 4 teaspoons baking powder 1 teaspoon baking soda
In a large bowl, combine all-purpose flour, whole wheat pastry flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix lightly beaten eggs, buttermilk, and vegetable oil.
Add the egg mixture to the dry ingredients, stirring just until moistened and leaving the batter slightly lumpy.
Gently fold in the fresh or frozen blueberries for that burst of fruity goodness.
On a hot, lightly greased griddle, pour 1/3 cup of batter for standard-sized pancakes or 1 tablespoon for mini pancakes.