Blueberry Buttermilk Pancakes for One

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

You know what frustrates me?

I’ll tell ya.

When you order pancakes – whether they be banana, blueberry, chocolate chip, or what have you –  at a restaurant, and set in front of you is a stack of pancakes with a measly scattering of whatever add-in you had your heart set on.

That’s where homemade pancakes come in. You can add in as many banana slices/berries/chocolate chips as you’d like.

Take these, for example. I stuffed these pancakes-for-one with a cup of plump blueberries.

Yes. A full cup!

Not to worry, they cooked up perfectly… ridiculous amount of blueberries and all.

See those bubbles up there? That’s when you know they’re ready to be flipped.

I think one of the most gratifying breakfast culinary creations to make is a stack of tender, fluffy, & perfectly golden brown pancakes.

Especially when that stack of deliciousness is aaaaalllll yours.

These pancakes are – quite literally – bursting with juicy blueberries. They are sweet enough to enjoy unadorned, but let’s be honest: what are pancakes without maple syrup?

Not as good as pancakes with maple syrup. Obviously.

I continue to be pleasantly surprised by how soft and pillowy pancakes can be when made with whole wheat pastry flour. You might expect them to be dense and chewy, but I can assure you they are the absolute antithesis!

I don’t think I can choose a favorite between these, the Chocolate Chip Banana Pancakes for One, and those PB & J Pancakes for One.

Maybe you should just invite two friends over to make – and share! – all three types of pancakes.

All I ask is that I be one of those friends ;).

Blueberry Buttermilk Pancakes for One

Printer-Friendly Recipe

yield: 1 serving


  • 1/2 cup whole wheat pastry flour
  • 1 1/2 tsp evaporated cane juice, or other unrefined granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • tiny pinch of salt
  • 1 egg white
  • 1/2 cup low fat buttermilk, well-shaken
  • 1 cup (!) fresh blueberries, preferably organic
  • canola oil cooking spray
  • pure maple syrup, preferably grade B


  1. In a medium mixing bowl, whisk together the flour, evaporated cane juice, baking powder, baking soda, and salt.
  2. In a large mixing bowl, whisk together the egg white and buttermilk.
  3. Stir dry ingredients into the wet just until moistened. Gently fold blueberries into batter. Set aside to rest.
  4. Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray.
  5. When hot, spoon the batter into the skillet by the 1/4 cupful.
  6. When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
  7. Flip pancakes and let cook for another minute or so, or until golden brown.
  8. Serve with maple syrup.

Nutritional Information Per Serving (without maple syrup):

390.9 calories, 2.1 grams fat, 0.7 grams saturated fat, 79 grams carbohydrates, 11.9 grams fiber, 26.9 grams sugars, 15.1 grams protein

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