Hearty Blueberry Pancakes
A hearty pancake breakfast that's light on the sugar but still packs a punch of flavor and goodness. These aren't your thin, floppy pancakes recipe. This is a pancake recipe for those that want a nice thick steak of blueberry goodness.
Equipment
- 1 Cast iron pan or skillet
Ingredients
Dry Mix
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup oats rolled
- 1/4 cup wheat germ
- 1/4 cup white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp Kosher salt
- 1 tbsp cinnamon ground
Wet Mix
- 2 eggs large, beaten
- 3 tbsp cottage cheese
- 1 cup milk or buttermilk
- 1/2 cup unsalted butter
- 1 cup blueberries fresh or frozen
Instructions
- In a large bowl, combine together the flour (all-purpose and whole wheat), oats, wheat germ, sugar, baking powder, baking soda, salt and cinnamon.
- Add in the cottage cheese, buttermilk (or milk), melted butter and beaten eggs, and stir until just combined. Do not over work the batter. Add a splash of more milk if needed.
- Heat your cast iron skillet over medium heat and butter lightly. Spoon 1/3 cup of batter into the skillet and sprinkle the top with fresh or frozen blueberries. Cook for 2 to 3 minutes on each side.
- Serve with some honey or your favorite syrup, and powdered sugar.
Notes
I have 2 cast iron pans going at once for this so that I can whip them out and get them on the kitchen table that much quicker. Being a denser pancake, we like to make these on the large side, 5 to 6 inches wide.