Photo: Mariana Medvedeva
Blueberry Buttermilk Pancakes Recipe
11 ingredients
30 min
16 (4-inch) or 8 (6-inch) pancakes
openrecipes
Blueberry pancakes shouldn't skimp on the blueberries. Here, instead of throwing the blueberries into the batter, we sprinkle them on each pancake as it cooks...
Estimated Nutrition (whole recipe, rough)
1088
Calories
29g
Protein
40g
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| 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
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon fine salt
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter (1/2 stick), melted and slightly cooled
- Vegetable oil
- 2 cups fresh or frozen blueberries
- Butter and 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 chow ·
Recipe sourced from
openrecipes