Oh My Veggies · by Nicole★ 5.0 (1)
Blueberry Pancakes with Whipped Lemon Butter
NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 19%
CARBS 60G44% OF CAL
2G FIBER18G ADDED9G INTRINSIC30G OTHER27G TOTAL SUGAR
FAT 29G49% OF CAL
16G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes studded with fresh blueberries and served with whipped lemon butter. These classic breakfast pancakes are light and fruity with a bright citrus topping.
mainamericanbaked goodeggs🥣 mixer🍳 skillet🔥 ovenvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 150 g of butter (at room temperature)
- 2 tsp of finely grated lemon zest
- 1/4 cup of icing sugar
- 2 eggs
- 75 g of caster sugar
- 2 cups of self raising flour (sifted)
- 2 cups of buttermilk
- 50 g of unsalted butter (melted)
- 1 tbsp of vanilla bean paste
- 250 g of blueberries
At a glance
PER SERVING · TIME 30M
CAL 27%·PRO 19%
CARBS 60G44% OF CAL
2G FIBER18G ADDED9G INTRINSIC30G OTHER27G TOTAL SUGAR
FAT 29G49% OF CAL
16G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 758mg
- Total sugar
- 27g
- Added sugar
- 18g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 242mg
- Calcium
- 255mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 758MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.