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Pancakes with Blueberry Sauce 

2 cups flour

2 Tbsp sugar

1 tsp baking powder

1 tsp baking soda

4 Tbsp dry buttermilk powder


Mix dry ingredients.


If you do not have dry buttermilk, increase the baking powder to

3 tsp.

1 egg

2 Tbsp canola oil

2+ cups milk

  Healthy hint:

Substitute the canola oil with 2 Tbsp milled flaxseed.


Add remaining ingredients and beat until well blended. Add milk if needed until the batter will run off the spoon like a ribbon.

Pancake Batter

If you like them fluffy, add less milk. If you like them thin as hound dog ears, add more milk. 

To make a crepe-style pancake, use 3 eggs and thin out with milk.


Cook the pancakes on medium heat (300 F) on a griddle or a cast iron skillet. Oil the surface with canola oil on a paper towel in between batches. Flip them when the bubbles leave craters and they lose their shine around the edges.

Pancakes on the Griddle

Test for doneness by gently pressing the edge of the spatula in the center of the pancake. When it springs back without indenting, the pancakes are done. Serve with Blueberry Sauce or homemade Maple Syrup.

These are “Pat’s Pancakes”, except that she would be annoyed that I use powdered buttermilk rather than the real thing! I’m always disappointed when I order pancakes in a restaurant; they never quite live up the standard of Pat’s Pancakes.

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