The Menu Mama recipes

yield: 12 pancakes (6 servings)

3/4 cup all-purpose flour

3/4 cup whole wheat flour

3 Tbsp sugar

1 tsp cinnamon (optional, recommended if using blueberries)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups low-fat buttermilk

1 Tbsp vegetable oil

1 large egg

1 large egg white

1 cup fresh or frozen blueberries (optional)

Lightly spoon flours into dry measuring cups, level with a knife. Combine flours, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.

Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.


Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Sprinkle each pancake with a handful of blueberries, if using.


Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with butter and syrup.