Preppy Kitchen · by John Kanell★ 4.9 (8)
Blueberry Pancakes Recipe
NUTRITION · PER SERVING35M COOK
CAL 7%·PRO 8%
CARBS 17G50% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER5G TOTAL SUGAR
FAT 6G38% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes bursting with fresh blueberry flavor, served with butter and maple syrup. A classic brunch favorite that's simple to make and always satisfying.
mainamericanbaked good🍳 skilletvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1½ cups all-purpose flour ((180g))
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup whole milk ((300ml))
- 1 tablespoon fresh lemon juice
- 2 large eggs
- 4 tablespoons unsalted butter (melted plus more for cooking (56g))
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries ((158g))
At a glance
PER SERVING · TIME 35M
CAL 7%·PRO 8%
CARBS 17G50% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER5G TOTAL SUGAR
FAT 6G38% OF CAL
2G 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
- 15m
- Cook
- 20m
- Sodium
- 192mg
- Total sugar
- 5g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 99mg
- Calcium
- 28mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 192MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.