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Blueberry Buttermilk Pancakes

ashlyn's picture
Ingredients
  Buttermilk pancake batter 2 Cup (32 tbs)
  Frozen blueberries/1 1/4 cups fresh blueberries 12 Ounce, thawed and drained
Directions

To Buttermilk Pancakes Batter, gently add 1 pkg (12 oz) thawed frozen blueberries, drained; or 1-1/4 cups fresh blueberries.
Stir just until combined.
Be careful not to break berries as you stir.
Cook and serve pancakes as directed above.
Makes 12 (4-inch) pancakes.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish

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4.026315
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1341 Calories from Fat 53

% Daily Value*

Total Fat 7 g10.1%

Saturated Fat 0.05 g0.26%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4905.5 mg204.4%

Total Carbohydrates 288 g96.1%

Dietary Fiber 27.2 g108.9%

Sugars 77.2 g

Protein 45 g89.7%

Vitamin A 7.8% Vitamin C 17.6%

Calcium 112% Iron 96.8%

*Based on a 2000 Calorie diet

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Blueberry Buttermilk Pancakes Recipe