Blueberry-Flax Buttermilk Pancakes

Not only are these blueberry-flax buttermilk pancakes good for you, they taste even better.

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I am going to preface this rant with a note that I am aware that all important files should always, always, be backed up on a second source or device. Sometimes I fail to do so but have managed to avoid tragedy until yesterday.

While working on some files from one of my USB drives, I got an error message saying the computer could not detect the USB any longer and proceeded to frantically try to get it to register on any computer I could find. I believed it to be a connection problem between the connector and the board inside, but a man at the computer repair place said he didn’t think that was the case, that it was likely dead and there was no way of retrieving the information from it. Commence panic mode.

However, I did not believe him because I was able to get it to register once – long enough to open the disk but not long enough to copy anything over. That glimmer of hope lead me to desperately try to get it to sit just right in the USB input to hold long enough to save my files. And finally SWEET GLORY! I got it to connect just long enough to pull everything off of it. Crisis averted, let’s celebrate with blueberry-flax buttermilk pancakes!

Want to know my trick on how to cook pancakes perfectly every time? Cook them on a nonstick pan without any oil or butter. People think I am crazy when I tell them this but it’s how you will get perfectly golden pancakes without all the bubble markings. The other trick is knowing when they are ready to be flipped. It’s hard to capture on camera but the edges will be less shiny and the bubbles will form with a few bursting but not immediately collapsing (attempted capture above). It’s a delicate balance however because if you let the batter get too dry and too many bubbles don’t collapse it will look pockmarked when cooked.

Once you’ve mastered the art of cooking them, it’s time to move on to bigger things! These pancakes aren’t your standard pancakes but I am the daughter of a pancake master so I am all about trying different types. Blueberry-flax buttermilk pancakes have the classic buttermilk flavor with a little extra fiber, omega-3 fatty acids, and antioxidants thanks to the flax and blueberries. I served mine with even more blueberries on top because why not?

BLUEBERRY-FLAX BUTTERMILK PANCAKES

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Yield: 4 Servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups all-purpose flour
• 1/4 cup ground flaxseed
• 2 Tbsp sugar
• 1-1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1-1/2 cups lowfat buttermilk, room temperature*
• 1 egg, lightly beaten, at room temperature*
• 1 Tbsp unsalted butter, melted
• 1 cup fresh or frozen (thawed) blueberries, plus more for serving

Directions

1. In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened (batter should have some lumps; do not overmix). Fold in blueberries.
2. Heat a large nonstick skillet or griddle to medium-high. In batches, drop batter by 1/4 cupfuls onto skillet. Cook until bubbles appear on top and a few have burst and the edges start to lose their sheen, 2-5 minutes. Flip pancakes and cook until golden brown, 2-5 minutes. Repeat with remaining batter (makes about 12), wiping skillet clean between batches and lowering heat if necessary. Serve with butter, syrup, and more fresh blueberries if desired.

Notes

*If these ingredients are not at room temperature, when you add the melted butter it will harder and not distribute properly.

Source: Adapted slightly from Everyday Food, October 2012

Post updated 6/22/2026, photo above is the original.