Blueberry Buttermilk Pancakes
Blueberry Buttermilk Pancakes is a quick American recipe: about 25 minutes from start to finish, for 4 servings. It is built around all-purpose flour, buttermilk and eggs. It is vegetarian. It is on the lighter side, at about 370 calories and 10 g of protein per serving.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 370 kcal
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Ingredients
For 4 servings
- 240 gall-purpose flour
- 350 mlbuttermilk
- 2eggs
- 150 gfresh blueberries
- 40 gbutter
- 2 tbspsugar
- 1 tspbaking powder
- 1 tspbaking soda
- 1 pinchsalt
Instructions
- Whisk together All-purpose flour, Sugar, Baking powder, Baking soda, and Salt in a large bowl.
- In a separate bowl, mix the Buttermilk, beaten Eggs, and melted Butter. Pour into the dry ingredients and stir until just combined.
- Gently fold in the Fresh blueberries, being careful not to crush them.
- Heat a greased griddle or skillet over medium heat. Pour about 60 ml of batter per pancake. Cook for 2-3 minutes until bubbles form, then flip and cook 1-2 more minutes. Serve with maple syrup.
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 10 g
- Fat
- 11 g
- Carbs
- 58 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Diet: vegetarian
- In cookbook: Breakfast & Brunch
