Or Whatever You Do · by Nicole Johnson★ 4.8
Blueberry Buttermilk Pancakes
NUTRITION · PER SERVING30M COOK
CAL 43%·PRO 51%
CARBS 130G61% OF CAL
5G FIBER0G ADDED0G INTRINSIC78G OTHER47G TOTAL SUGAR
FAT 24G26% OF CAL
13G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy buttermilk pancakes topped with warm blueberry sauce made from fresh blueberries. Classic comfort food for breakfast or brunch.
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Nutrition & ingredients
Ingredients
serves 6- 1-pint blueberries – washed and stemmed
- 1/2 cup water
- 1/2 cup sugar
- 1 teaspoon vanilla
- juice of 1 lemon
- 1 teaspoon corn starch
- 1 tablespoon cold water
- 5 eggs
- 1 1/2 cups milk
- 1/2 cup butter, melted
- 5 cups buttermilk
- 1 TBSP vanilla
- 5 cups flour
- 5 tsp baking powder
- 5 tsp baking soda
- 1/4 cup sugar
- 1-2 cups fresh blueberries
At a glance
PER SERVING · TIME 30M
CAL 43%·PRO 51%
CARBS 130G61% OF CAL
5G FIBER0G ADDED0G INTRINSIC78G OTHER47G TOTAL SUGAR
FAT 24G26% OF CAL
13G SAT11G 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
- 10m
- Cook
- 20m
- Sodium
- 1450mg
- Total sugar
- 47g
- Added sugar
- ≥23g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 578mg
- Calcium
- 372mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1450MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.