Barefeet in the Kitchen · by Mary Younkin
Blueberry Buttermilk Pancakes
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 8%
CARBS 17G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER5G TOTAL SUGAR
FAT 6G38% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes bursting with fresh blueberries and tangy buttermilk. Sweet and tender with bright fruit flavor in every bite. A classic American breakfast that's best served warm with syrup and butter.
mainamericanbaked goodeggs🍳 skilletvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2½ cups buttermilk ((store bought, not a buttermilk substitute))
- 2 eggs
- ¼ cup butter, melted
- vegetable or coconut oil for the pan
- 2 cups fresh blueberries
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 8%
CARBS 17G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER5G TOTAL SUGAR
FAT 6G38% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 287mg
- Total sugar
- 5g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 80mg
- Calcium
- 58mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 287MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.