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5 from 1 vote
This recipe for Blueberry Peach Pancakes is one I found (and adapted) from a Cooking Light cookbook called
Healthier Blueberry Peach Pancakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This recipe for Blueberry Peach Pancakes is one I found (and adapted) from a Cooking Light cookbook called "Lighten Up America."  We loved this recipe, and you will too, but you don't have to tell your family they're healthy. That can be our little secret! 
Course: Breakfast, breakfast for dinner, brunch
Cuisine: American Comfort Food
Keyword: blueberry peach pancakes, healthy pancake recipe
Servings: 24 pancakes
Calories: 114 kcal
Renee - Kudos Kitchen: Renee - Kudos Kitchen
Ingredients
  • 2 cup All-Purpose Flour
  • 1 cup Sprouted Wheat Flour
  • 2 tablespoons Coconut Palm Sugar
  • 2 tablespoons Ground Flax Seeds
  • 2 teaspoons Ground Cinnamon
  • tablespoons Baking Powder
  • 2 teaspoons Salt
  • cups Buttermilk
  • teaspoons Pure Vanilla Extract
  • 2 large Eggs
  • 4 tablespoons Butter, melted, plus more for the skillet
  • 2 cups Blueberries, thawed if frozen
  • cups Peach Slices, chopped, thawed if frozen
  • Pure Maple Syrup, as desired
Instructions
  1. In a large bowl, whisk together the flours, sugar, flax, baking powder and salt.
  2. Stir in the buttermilk, vanilla, eggs and 4 tablespoons melted butter to form a somewhat thick and lumpy batter.
  3. Stir in the buttermilk, vanilla, eggs and 4 tablespoons melted butter to form a somewhat thick and lumpy batter.
  4. Gently fold in the thawed blueberries and the chopped peaches.

  5. Butter a large skillet (if desired) and over medium/high heat, spoon approximately 3-4 tablespoons of batter onto the skillet to form each pancake.
  6. Cook the pancakes approximately 1 minute. Once you see bubbles form around the edges of each pancake, it's time to flip and cook the other side of the pancake, approximately another 45-60 seconds.
  7. Remove the cooked pancakes to an oven-safe platter and keep warm, uncovered, in a low oven while you continue cooking the rest of the pancakes.
  8. Serve the pancakes with additional thawed peaches, fresh blueberries and plenty of pure maple syrup.
Recipe Notes

Tools and equipment:

Large skillet or pancake griddle, large bowl, whisk, wooden spoon, measuring spoons, measuring cups, baking sheet (for warming pancakes in the oven), cutting board and chef's knife (for chopping peaches).

Nutrition Facts
Healthier Blueberry Peach Pancakes
Amount Per Serving (1 pancake)
Calories 114 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 23mg8%
Sodium 245mg11%
Potassium 164mg5%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 4g4%
Protein 3g6%
Vitamin A 160IU3%
Vitamin C 1.8mg2%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.