Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Blueberry Pancakes
NUTRITION · PER SERVING27M COOK
CAL 5%·PRO 6%
CARBS 13G57% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER4G TOTAL SUGAR
FAT 3G27% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes bursting with fresh blueberries and served with maple syrup. These classic breakfast cakes are tender and light, perfect for a leisurely morning meal.
mainamericanbaked goodeggs🍳 skilletvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 3 tablespoons unsalted butter
- 2 cups all-purpose flour*
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
At a glance
PER SERVING · TIME 27M
CAL 5%·PRO 6%
CARBS 13G57% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER4G TOTAL SUGAR
FAT 3G27% OF CAL
1G SAT1G 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
- 12m
- Cook
- 15m
- Sodium
- 150mg
- Total sugar
- 4g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 103mg
- Calcium
- 38mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 150MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.