- Mix the flour, baking powder, salt and cinnamon together in a mixing bowl until well combined.
- Add the rest of the ingredients and gently fold together until all the flour is wetted. If it’s a bit clumpy, that’s great, do no over mix.
- Let the batter rest for 8-9 minutes while you heat a non-stick pan or griddle over medium heat.
- Spray the pan with non-stick cooking spray then scoop the batter onto the pan in scant 1/4 cup portions.
- Let cook until bubbles appear all over each pancake and the edges start to look dry and cooked, this should take 3-4 minutes. Flip and cook for 1-2 more minutes. Repeat until you’ve used all the batter, you should get about 8 pancakes.
- Enjoy right away topped with your favourite pancake toppings or store in the fridge or freezer. Leftovers can be reheated in the toaster or oven.
Start with 3/4 cup liquid and add 1-2 tbsp more, if needed. If you use 3/4 cup, the batter will be quite thick and you will get 8 medium pancakes. You can add more liquid for slightly thinner pancakes and to stretch the batter further. I’ve found 1 cup of liquid to be too much though, so it’s better to start with 3/4 cup and add a touch more if needed. If you do add too much liquid, no problem, just stir in a little more flour to thicken. I use 3/4 cup liquid as I like pancakes on the thicker side! If you do use up to 1 cup liquid they’ll be thin pancakes closer to crepes. Both are good, just depends what you like! Keep in mind the batter will also thicken a bit as it rests before cooking.
For blueberry buckwheat pancakes, fold in 1/2 cup of fresh blueberries after you mix in the wet ingredients.
Keywords: healthy, blueberry, buttermilk