Food Faith Fitness · by Christie Matherne★ 4.5 (4)
Buttermilk Blueberry Pancakes
NUTRITION · PER SERVING25M COOK
CAL 11%·PRO 16%
CARBS 31G55% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER8G TOTAL SUGAR
FAT 8G33% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy buttermilk pancakes dotted with fresh blueberries and finished with maple syrup. A bright, quick breakfast ready in just 25 minutes.
mainamericanbaked goodeggs🍳 skillet🔥 ovenvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup whole-wheat flour
- 2 tablespoons organic raw sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg (preferably free-range)
- ¾ cup buttermilk
- 2 tablespoons unsalted butter (melted, plus more for greasing the pan)
- 1 cup fresh blueberries (washed and dried)
- Pure maple syrup (for serving (optional))
At a glance
PER SERVING · TIME 25M
CAL 11%·PRO 16%
CARBS 31G55% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER8G TOTAL SUGAR
FAT 8G33% OF CAL
3G 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
- 15m
- Sodium
- 363mg
- Total sugar
- 8g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 235mg
- Calcium
- 78mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 363MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.