Healthier Blueberry Peach Pancakes

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! - kudoskitchenbyrenee.com

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, breakfast for dinner, brunch

Cuisine: American Comfort Food

Servings: pancakes

Calories: 114kcal

Author: Renee Goerger

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
1½ tablespoons Baking Powder
2 teaspoons Salt
2½ cups Buttermilk
1½ teaspoons Pure Vanilla Extract
2 large Eggs
4 tablespoons Butter, melted, plus more for the skillet
2 cups Blueberries, thawed if frozen
1½ cups Peach Slices, chopped, thawed if frozen
Pure Maple Syrup, as desired

US Customary - Metric

Instructions

In a large bowl, whisk together the flours, sugar, flax, baking powder and salt.
Stir in the buttermilk, vanilla, eggs and 4 tablespoons melted butter to form a somewhat thick and lumpy batter.
Stir in the buttermilk, vanilla, eggs and 4 tablespoons melted butter to form a somewhat thick and lumpy batter.
Gently fold in the thawed blueberries and the chopped peaches.
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.
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.
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.
Serve the pancakes with additional thawed peaches, fresh blueberries and plenty of pure maple syrup.

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