Seasons and Suppers · by Jennifer Maloney★ 5.0 (11)
Buttermilk Blueberry Pancakes
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 13%
CARBS 35G53% OF CAL
4G FIBER0G ADDED0G INTRINSIC17G OTHER15G TOTAL SUGAR
FAT 11G36% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick buttermilk pancakes studded with blueberries. A classic breakfast made perfect with medium-low heat cooking.
mainamericanbaked goodeggs🍳 skilletvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/3 cups all purpose flour (spooned and levelled)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 - 1/3 cup white sugar (to taste)
- 1 large egg
- 1 cup milk, buttermilk or soured milk (*see Notes below for how to sour milk)
- 3 Tablespoons melted butter (cooled slightly or vegetable oil)
- 1/2 teaspoon vanilla
- 1 - 1/2 cups frozen or fresh blueberries
- Additional butter or oil (for cooking)
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 13%
CARBS 35G53% OF CAL
4G FIBER0G ADDED0G INTRINSIC17G OTHER15G TOTAL SUGAR
FAT 11G36% OF CAL
6G SAT5G 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
- 277mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 140mg
- Calcium
- 67mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.