Blueberry Buttermilk Whole Wheat Pancakes

These are such yummy pancakes! I made them a few times from this recipe from Smitten Kitchen, but one day I was out of yogurt so I substituted buttermilk. You can use either buttermilk or plain yogurt, but you will have to add a few tablespoons of milk if using yogurt. Here is my adapted recipe:

Blueberry Buttermilk Whole Wheat Pancakes
2 large eggs

1 cup buttermilk (I made my own with lemon juice or vinegar)

3 T butter, plus extra for buttering skillet

1/2 tsp lemon zest

1/2 tsp vanilla extract

3/4 cup whole wheat flour

1/2 cup all-purpose flour

2 T sugar

1 T plus 1 tsp baking powder

1/2 tsp table salt

1 cup fresh or frozen blueberries

Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.Whisk egg and buttermilk together in the bottom of a medium/large bowl (if using yogurt, you made need to add a few T of milk to thin it). Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine. Fold in blueberries.

Preheat your oven to 200°F and have a plate ready (to keep pancakes warm). Use an 1/8 or 1/4 cup per pancake and cook on heated griddle. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.