Ingredients
Scale
- Dry Ingredients:
- ¾ cup All-Purpose Flour
- ¾ cup Whole Wheat Flour (or use 1.5 cups all-purpose if preferred)
- 3 tablespoons Ground Flaxseed Meal (golden or brown)
- 2 teaspoons Baking Powder (ensure it’s fresh for maximum fluffiness)
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Ground Cinnamon (optional, but recommended for warmth)
- Wet Ingredients:
- 1 ¼ cups Milk (dairy milk like whole or 2%, or non-dairy like almond, soy, or oat milk work well)
- 1 large Egg, lightly beaten (or 1 Flax Egg for vegan: 1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes)
- 2 tablespoons Maple Syrup or Honey (adjust to your desired sweetness)
- 2 tablespoons Melted Butter or Neutral Oil (like coconut oil, avocado oil, or light olive oil)
- 1 teaspoon Vanilla Extract
- Add-in:
- 1 cup Fresh or Frozen Blueberries (If using frozen, do not thaw; toss lightly with 1 tbsp of the flour mixture before adding to prevent sinking and colour bleeding)
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, ground flaxseed meal, baking powder, baking soda, salt, and optional cinnamon. Whisking thoroughly ensures the leavening agents are evenly distributed, which is key for fluffy pancakes. Set aside.
- Prepare the Wet Ingredients: In a separate medium-sized bowl, whisk together the milk, lightly beaten egg, maple syrup (or honey), melted butter (or oil), and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Using a whisk or a wooden spoon, mix gently until just combined. It’s crucial not to overmix! The batter should still be slightly lumpy. Overmixing develops the gluten in the flour, leading to tough, rubbery pancakes instead of light and tender ones. A few small lumps are perfectly fine.
- Fold in Blueberries: Gently fold the fresh or flour-dusted frozen blueberries into the batter using a spatula. Be careful not to crush the berries too much or overmix at this stage.
- Rest the Batter (Optional but Recommended): Let the pancake batter rest for 5-10 minutes. This allows the flour to fully hydrate and the baking powder to start working, resulting in a thicker batter and fluffier pancakes. While the batter rests, heat your cooking surface.
- Heat the Griddle or Pan: Place a non-stick griddle or large frying pan over medium heat. If you’re unsure about the temperature, test it by flicking a drop of water onto the surface – it should sizzle and evaporate quickly. Getting the temperature right is vital: too hot, and the outside will burn before the inside cooks; too cool, and the pancakes won’t brown properly or become fluffy.
- Grease the Pan: Lightly grease the hot griddle or pan with a small amount of butter, oil, or cooking spray. Wipe away any excess with a paper towel; too much fat can make the pancakes greasy and prevent even browning.
- Cook the Pancakes: Pour or ladle about ¼ to ⅓ cup of batter per pancake onto the hot griddle, leaving some space between them for flipping. Cook for about 2-4 minutes on the first side. You’ll know it’s ready to flip when bubbles start forming and popping on the surface, and the edges look set and slightly dry.
- Flip and Cook: Carefully slide a spatula under the pancake and confidently flip it over. Cook the second side for another 1-3 minutes, or until it’s golden brown and cooked through. Avoid pressing down on the pancake with the spatula, as this will deflate it.
- Keep Warm: As the pancakes are cooked, transfer them to a wire rack set over a baking sheet in a warm oven (around 200°F or 95°C) to keep them warm while you cook the remaining batter. Stacking them directly on a plate can make them steam and become soggy.
- Repeat: Add a little more grease to the pan if needed between batches, and continue cooking pancakes until all the batter is used. Adjust the heat as necessary if pancakes are cooking too quickly or too slowly.
- Serve Immediately: Serve the warm Blueberry Flax Pancakes immediately with your favourite toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-450