Original recipe from, which has been modified by Donna Hargrove, DO, nutrition editor

Pancakes from scratch are not hard to make and are much more tasty and nutritious than anything out of a box, regardless of the claims made on the package. Serve with fresh fruit for a satisfying way to start the day.


Mixing bowl x 2, mixing spoon/spatula, measuring cups/spoons, electric griddle, stovetop griddle, frying pan or cast iron skillet.


1 cup all-purpose, unbleached flour

1 cup whole wheat flour

2 tbsp raw sugar

2 tsp baking powder

1 tsp baking soda

½ tsp salt

½ tsp ground cinnamon

½ whole nutmeg, grated (or use ¼ tsp grated nutmeg)

2 cups buttermilk

1/3 cup milk

2 eggs

4 tbsp butter, melted

1 pint fresh blueberries, washed and drained


In a large bowl, combine flours, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl, beat together eggs, buttermilk, milk and melted butter. Do not combine wet and dry ingredients until ready to cook. Heat a lightly oiled griddle or pan over medium high heat, or about 375 degrees on an electric griddle. Water flicked across the surface that beads up and sizzles means the surface is ready. Pour the wet mixture into the dry and stir with a spoon just until blended. Lumps are good! Pour or scoop batter onto griddle using about ½ cup for each pancake. Add fresh blueberries to each pancake, the amount to taste. Brown on both sides and serve hot.

Leftover pancakes can be cooled, and placed in a freezer bag with wax or parchment paper between the cakes, and frozen. To reheat, place in the microwave or oven wrapped in foil.

Makes approximately 16-18 pancakes.

Nutrition per serving (3 pancakes): Calories: 337, Fat: 11 gm, Cholesterol: 80 mg, Sodium: 574 mg, Carbohydrates: 51 gm, Protein: 10 gm.

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