Recipe courtesy of Cookworks
Blueberry Buttermilk Pancakes
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- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 496 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 144 milligrams
- Sodium
- 830 milligrams
- Carbohydrates
- 74 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 15 grams
- Sugar
- 24 grams
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 496 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 144 milligrams
- Sodium
- 830 milligrams
- Carbohydrates
- 74 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 15 grams
- Sugar
- 24 grams
Ingredients
Directions
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
- Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
- Serve with a dollop of whipped cream and maple syrup.
Cook’s Note
Over mixed batter will result in flat, heavy pancakes.
