Spend with Pennies · by Holly Nilsson★ 5.0 (37)
Blueberry Pancakes
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 10%
CARBS 21G54% OF CAL
2G FIBER0G ADDED0G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 5G30% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy homemade pancakes studded with blueberries and served with maple syrup. A classic weekend breakfast that's simple to make and always a crowd-pleaser.
mainamericanbaked goodeggs🍳 skillet🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cups milk ( or as needed)
- 2 eggs
- 3 tablespoons butter (melted)
- 3 tablespoons maple syrup
- 1 cup blueberries (or more to taste)
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 10%
CARBS 21G54% OF CAL
2G FIBER0G ADDED0G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 5G30% OF CAL
3G SAT2G 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
- 15m
- Cook
- 10m
- Sodium
- 153mg
- Total sugar
- 6g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 62mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 153MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.