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Did you make yesterday’s blueberry buttermilk pancakes?

You did?  Perfect!  Because you probably have leftover buttermilk, and perhaps even some leftover blueberries now, don’t you?

How did we know?  Call it foodie intuition 🙂

Anyways, if yesterday’s pancakes got you on the same blueberry buttermilk kick that we’ve been on lately, then this post is especially for you 🙂


These are the muffin form of yesterday’s pancakes, and they are seriously good.


But we have to tell you, it took us a couple tries to get these right.  We have been making muffins for years (in fact, muffins were the first thing we ever made without the help of our mother!) so by now we’ve got the whole procedure pretty much down pat.


In fact, aside from the occasional leaving-out of ingredients (aka- forgetting the baking soda) we have never actually had a batch of muffins fail.  So when the first batch of these didn’t quite turn out, we started to wonder if we had lost our touch!


It’s not that the first round didn’t taste good, they just didn’t have that light and fluffy texture that you come to expect from a muffin.  When they first came out of the oven they were big and round and beautiful-looking, but within minutes of cooling, they had collapsed, and ended up being somewhat dense.  Of course, we ate them anyways, but we knew we had to have another crack at them as soon as the first batch was gone.


Round two turned out to be a resounding success, so we deemed them blog-worthy and here they are in all their glory!  A fluffy muffin made with whole wheat flour and bursting with juicy blueberries just for you.

You’re welcome 🙂

Blueberry Buttermilk Muffins


Prep time: 10min
Bake time: 15-20min
Makes: 12 muffins


1.5 c. whole wheat flour
1/2 c. unbleached white flour
1.5 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon

1 egg
2 Tbsp coconut oil
1/3 c. Apple juice
3/4 c. buttermilk
1/3 c. plain yogurt
1/4 c. date paste

1 c. frozen blueberries


Pre-heat oven to 350 F.
In separate bowls, combine the wet and dry ingredients. Add the wet to the dry, stirring just to combine. Carefully fold in the blueberries, trying to avoid blue colour “bleeding” into the rest of the batter.
Bake for 15-20 min, or until they are lightly browned and firm to the touch. Cool on a wire rack and enjoy!


Have you ever had a baking failure? Did you succeed the next time you tried? We’ve had plenty of baking failures, and sometimes they took more than 2 tries to perfect!


The Blueberry Classic

Remember a million years  a couple weeks ago when it was Pancake Tuesday, and we gave you a big list of all of the pancake recipes we have made since the start of our blog? You may also recall that at the end of that list we gave you a couple new recipes, but we decided to be mean and make you wait for them (how cruel of us!).  The first of the pair were our Cinnamon-Raisin Brancakes, which we shared with you not too long afterwards (we were trying to be nice since we made you wait).

But it has been 2 weeks now, and we have yet to share with you the second pancake recipe!  But before you get mad, allow us to plead our case.  We had every intention of posting said pancake recipe relatively soon after the brancakes were posted, but then we ran into a pile of exams and assignments, and by the time we could finally come up for air and give the blog a little love, we ran into some technical difficulties.  So you should have gotten this recipe last week, and should already have been digging into your fifth consecutive stack of pancakes by now (because obviously you would’ve made them for breakfast every morning! :P) But instead your getting them 2 weeks late.  So without forther a-do, we give you…


Blueberry Buttermilk Pancakes!

Thick, fluffy, and full of blueberries, these were quite possibly the best blueberry buttermilk pancakes we’ve ever had!


These were actually the pancakes that we made the morning of Pancake Tuesday.  As you may have read, Pancake Tuesday was a childhood favourite for us, so when we woke up that morning we were both feeling a little bit sentimental and felt the need for a more traditional stack.  Because Pina Colada, Strawberry Shortcake,  and Beet Pancakes are all delicious, but sometimes you just have to go back to the basics!


And we enjoyed every sentimental, down-home fluffy blueberry-filled bite! 🙂

Blueberry Buttermilk Pancakes


Prep time: 10 min
Cook time: 10 min
Serves: 2


2/3 c. whole wheat flour
2 tbsp optional (can sub ground flax)
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
dash of salt
1 egg, separated*
2/3 c. buttermilk**
1 tbsp honey
1/2 tsp butter extract (optional)

For the Blueberry Sauce:

3/4 c. frozen blueberries
1-2 tbsp maple syrup


Heat a pancake griddle or non-stick pan over medium-high heat.  Spray with cooking spray.

Combine all the dry ingredients in a medium-sized bowl.  In a separate bowl, combine the egg yolk, buttermilk, honey, and butter extract (if using).  Stir together thoroughly.  Place the egg white in a separate medium-sized glass (not plastic!) bowl.  Using electric beaters, whip until the egg white form stiff peaks. **This step is optional.  It will make your pancakes extra-fluffy, but you can skip this step and just add the egg white to to the rest of the wet ingredients along with the yolk if you’d prefer.

Add the wet ingredients (except the egg white) to the dry ingredients and stir until just combined.  Carefully fold in the egg white, being careful not to stir it too vigorously and lose the volume.  Drop the batter onto the griddle or pan and smooth into a round shape.  Sprinkle as many blueberries as you can fit onto the top of each pancake and lightly press them into the batter.  Cook for 2-3 minutes, or until bubble start to form and the edges begin to cook.  Flip and cook for another 2-3 minutes.  Repeat until you run out of batter.

*if you don’t have buttermilk, just add 1 tsp of vinegar or lemon juice to the milk and let it sit for about 1 minute, and you’ll have buttermilk!

For the Blueberry Sauce:

Add the blueberries and maple syrup to a small pot and bring to a boil.  Reduce the heat to medium-low and cook until the sauce thickens slightly, mashing up some of the blueberries,  about 4 or 5 minutes.


Do you ever feel the need for a “classic” dish?  What is your favourite pancake flavour?

[Not-So] Fat Tuesday

Today is a very special day, friends!

First of all, today is our half-birthday (more on that later…) but more importantly, today is one of our favourite days of the year!  Today is Pancake Tuesday!  You may also know it as Mardi Gras, Fat Tuesday,  or Shrove Tuesday, but whatever you call it, it all means one thing: eat lots of pancakes!

Pancake Tuesday was so exciting for us growing up, because it always meant one thing- we were having pancakes for dinner.  Don’t get us wrong, our mother was a fantastic cook, but as a kid what would you have rather had- salad and casserole or a plate full of pancakes with maple syrup?  Eating pancakes for dinner always felt so scandalous- like we were cheating on dinner or something- which, of course made it that much more fun!

And while neither of us ever need an excuse to eat pancakes, a day dedicated to one of our all-time favourite breakfasts just feels so special!  So for today’s post, we have compiled an “ode to pancakes”- a list of all of our pancake recipes that we have shared with you since the start of our blog, plus a couple new ones! 🙂

So get those pancake griddles fired up, ’cause it’s pancake time!


Banana Nut


Beet Pancakes

DSCN0400 1

Blue Velvet Cheesecake

DSCN1423Blueberry Banana

DSCN4691Chocolate-Banana Upside down Pancakes 


Peach Pancakes A La Mode


Pina Colada

DSCN3010Pumpkin Gingerbread 




Eggnog Pancakes


Christmas Pancakes

Of course, all of our pancake recipes are whole wheat and free of oil and refined sugar, so we suppose this is more like “not-so-fat” Tuesday?  But who really cares about details?  A pancakes is a pancake, if you ask us, and we promise you can’t even tell that these ones are healthy 🙂

And with that, here are not one, not two, but THREE new pancakes creations for you all!


Cinnamon Raisin “Brancakes”
(This recipe will be coming in a few days!)


Classic Blueberry Buttermilk Pancakes
(Sorry, but we’re going to make you wait on these ones, too)

But don’t worry, we aren’t leaving you here without at least one new recipe!  For today, we bring you Strawberry Shortcake Pancakes!


There is one important factor that makes these “shortcake” pancakes, and not just strawberry pancakes, and that is the addition of whipped egg whites.  It makes them extra fluffy- so don’t skip that step!

Happy Pancake Tuesday!

Strawberry Shortcake Pancakes


Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2


2/3 c. whole wheat flour
2 tbsp coconut flour (or ground flax- but they won’t have the exact same texture)
1/4 c. egg whites
1/2 c. milk of choice
1 tsp vanilla extract
2 tbsp diced strawberries

Whip Topping:

2 pasteurized egg whites
2 tbsp yogurt
2 tsp honey
1/4 tsp vanilla extract


With hand beaters or a stand mixer, beat the egg whites until they are fluffy and form stiff peaks.  Set aside.

In a medium-sized bowl, stir together all the dry ingredients.  In a separate bowl, combine all the wet ingredients (except egg whites).  Pour the wet into the dry and mix until fully blended and smooth.  Add the egg whites and strawberries and very gently fold into the batter until the egg whites have been evenly dispersed throughout (you’ll still be able to see some of the egg white).

Drop the batter by spoonfuls onto a greased pancake griddle or non-stick pan. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes until the cakes are lightly browned and set.

For the Whip Topping: Using hand beaters or a stand mixer, whip the egg whites until they form stiff peaks.  Add the other ingredients and carefully stir until fully combined.


Do you participate in pancake Tuesday?  What is your favourite kind of pancakes?  (Any flavour requests?)