Who doesn’t love a fat, juicy little blueberry? No one, right? In the United States, blueberries rank second in berry consumption for good reason: they’re delicious and nutritious! Blueberries have one of the highest concentration of antioxidant capacities of all fruits and vegetables, which help to combat the free radicals that combat the free radicals that can damage cellular structures and DNA. There have been studies showing a link between blueberries and improved memory, they’re relatively low on the Glyxemic Index, they freeze well and you can use them in so many different recipes!
Blueberry pancakes is a very simple way to incorporate more blueberries into your diet. Blueberry pancakes are so popular that January 28th has been designated as National Blueberry Pancake Day!!
Pretty sweet, right?
I whipped up this easy Blueberry Pancakes recipe with a little help from Driscoll’s Blueberries, one of my favorite brands of berries here in Miami. A big thanks goes out to Driscoll’s for the coupons and gift card to buy the ingredients for today’s recipe!
Pancakes are a breakfast staple across the country, and while you can top them with whipped cream and pancake syrup, Angeline and I like them just the way they are.
The pancakes are so light, fluffy and delicious, and the blueberries so plump and juicy, there’s no need for additional sugar in this breakfast recipe!
Just add a pat of butter and garnish with additional blueberries and you’re good to go!
Healthy Blueberry Pancakes Recipe for National Blueberry Pancake Day
- 2 cups all purpose flour
- 1/4 cups natural sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 2 cups low-fat buttermilk
- 2 large eggs
- 1/2 cups organic butter melted
- 2 packages 6 ounces each Driscoll's Blueberries, plus more for garnish if desired
Mix flour, sugar, baking powder, baking soda and salt in a bowl until well combined. Set aside.
In a separate bowl, whisk together buttermilk with eggs. Using a wooden spoon, stir egg mixture into flour mixture just until combined. Add melted butter and blueberries and stir gently.
Preheat oven to 200°F. Heat a nonstick griddle or skillet over medium heat. Let a few drops of cold water fall on the surface. If water bounces, sputters and instantly evaporates, griddle is ready.
Pour 1/4 cup batter onto the skillet. Cook 2 minutes, or until bubbles that appear on the surface begin to break and the bottom is golden.
Flip pancake and cook 1 minute longer or until lightly golden.
Place pancakes on a heatproof platter and keep warm in oven.
Repeat with remaining batter. Garnish with additional blueberries if desired.
Of course, this is a homemade, from-scratch recipe from Discoll’s (I adjusted it to be regular flour instead of whole wheat and used butter instead of margarine), but you can also just use a boxed pancake mix if you’re pressed for time.
The important thing is that you enjoy your breakfast! It is the most important meal of the day, after all.
We love Driscoll’s because their berries just taste so good, and our local supermarkets and whole foods stores offer some varieties of organic berries as well!
You can find out more about the varieties of berries available from the Driscoll’s brand on Driscolls.com/berries.
How will YOU be celebrating National Blueberry Pancake Day?