Blueberry Buttermilk Pancakes

4
Servings
15m
Prep Time
5m
Cook Time
20m
Ready In


"From Vickie Lesters blog, great blog"

Original recipe yields 4 servings
OK
  • DRY INGREDIENTS
  • WET INGREDIENTS

Nutritional

  • Serving Size: 1 (285.6 g)
  • Calories 499.3
  • Total Fat - 20.3 g
  • Saturated Fat - 11 g
  • Cholesterol - 200.2 mg
  • Sodium - 987.3 mg
  • Total Carbohydrate - 62.8 g
  • Dietary Fiber - 2.6 g
  • Sugars - 13.1 g
  • Protein - 16.1 g
  • Calcium - 264.4 mg
  • Iron - 1.7 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 0.2 mg

Step 1

Sift the dry ingredients into a large bowl.

Step 2

Combine the wet ingredients in a bowl, and then pour gradually, stirring all the while, into the dry ingredients.

Step 3

Add one cup of blueberries and gently stir into the batter.

Step 4

Pour batter onto a lightly oiled skillet or griddle (a quarter cup dollop will form about a four inch pancake) and flip when bubbles form over the surface of the pancake.

Step 5

They’re done when both sides are golden brown. Vicki heats the oven to 250º and place the cooked pancakes on a cookie tray as they come off the griddle, and then she butter them, stack them, and put them into the oven to keep warm so she can serve everyone at once.

Tips & Variations


No special items needed.

Related

ellie

A nice treat for breakfast and easy to make too! I skipped the lemon zest and used half regular milk and half buttermilk (ran out of buttermilk), but even with these changes these were a nice change for breakfast. Thanks for sharing!

review by:
(17 Apr 2020)