Blueberry Pancakes

3
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"A favorite. Using fresh blueberries is best, and the smaller the size, the better. Goes great with blueberry syrup."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (361.6 g)
  • Calories 651.5
  • Total Fat - 23.9 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 221.8 mg
  • Sodium - 1288.4 mg
  • Total Carbohydrate - 89.8 g
  • Dietary Fiber - 3.9 g
  • Sugars - 26.2 g
  • Protein - 19.6 g
  • Calcium - 358.4 mg
  • Iron - 2.5 mg
  • Vitamin C - 7.2 mg
  • Thiamin - 0.2 mg

Step 1

In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.

Step 2

In a separate small bowl, beat together eggs, buttermilk, and oil.

Step 3

Stir egg mixture into flour mixture, mixing just until ingredients are moistened, and still slightly lumpy.

Step 4

Fold in blueberries.

Step 5

Heat a griddle or large skillet over medium heat and lightly coat with oil or shortening.

Step 6

Add batter about 1/3 cup at a time, but do not crowd.

Step 7

Cook until bubbles form, and edges are lightly browned, then turn and cook the other side until the bottom side is lightly brown.

Step 8

Remove to a platter and keep warm till the rest of the pancakes are finished.

Step 9

Serve with blueberry syrup.

Tips & Variations


No special items needed.

Related

KodasTable

Blueberry pancakes are my absolute favorite, so these were thoroughly enjoyed with some warm maple syrup with blueberries added.

review by:
(19 May 2015)

MeganMuffins

I made these today for breakie and we loved them so much! I made blueberry sauce using blueberries, sugar and a little cornstarch to thicken it up on the stove. What a delicious breakfast this makes!

review by:
(26 Jan 2014)