Buttermilk Blueberry Pancakes with Fresh Strawberries
Hands down, this is the best pancake recipe that I have ever tried. They are light and fluffy, bursting with blueberries, and just melt in your mouth.
It uses a blend of whole grain flour and all-purpose flour and is sure to win over the pickiest eaters. I often will replace 1/4 cup of the all-purpose flour with wheat germ or ground flaxseed to change up the flavor and boost the nutrient content.
One of the key ingredients is buttermilk. Despite the name, buttermilk doesn’t actually contain butter. It is named after the milky liquid that used to be collected after butter was churned. But today, most buttermilk sold in grocery stores is low in fat or non-fat.
So what is buttermilk good for? Because it is slightly acidic, it tenderizes the flour in baked goods. When the acid reacts with baking soda, it creates carbon dioxide and makes exceptionally light and fluffy pancakes.
Don’t have any buttermilk on hand? Don’t worry, I usually don’t either. Just use one of these easy subsitutions below. To make 1 cup of buttermilk,
~ Pour 1 tablespoon of white or apple cider vinegar into a measuring cup. Fill the cup with 1% milk until it measures 1 cup. Stir and let sit for about 5 minutes.
OR
~ Combine 2/3 cup non-fat plain yogurt with 1/2 cup of 1% milk.