Photo: Mariana Medvedeva
Stacks of Blueberry Pancakes
10 ingredients
openrecipes
For buttermilk pancakes, substitute buttermilk for the milk. Other berries—raspberries, sliced strawberries, huckleberries—or sliced bananas can replace the blueberries. And for an extra-special kid-friendly treat, throw in some chocolate chips instead of fruit.
Estimated Nutrition (whole recipe, rough)
981
Calories
29g
Protein
26g
Fat
155g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 Tbs. sugar
- 1 Tbs. baking powder
- 3/4 tsp. kosher salt
- 1 cup milk
- 2 eggs
- 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking
- 1 tsp. vanilla extract
- 1 1/2 cups fresh or frozen (not thawed) blueberries
- Maple syrup for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes