Blueberry Pancakes

Cooking Light
4 servings (serving size: 2 pancakes)


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1 cup all-purpose flour
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon grated orange rind
1 cup orange juice
2 tablespoons fat-free milk
2 tablespoons vegetable oil
1 large egg, lightly beaten
1 cup blueberries


Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Combine orange rind, juice, milk, oil, and egg in a bowl; add to flour mixture, stirring until smooth.

Spoon 1/4 cup batter onto a hot nonstick griddle or nonstick skillet; top with a heaping tablespoon blueberries. Turn pancake when top is covered with bubbles and edges look cooked. Repeat procedure with the remaining batter and blueberries.

Created date

January 1998

Nutritional Information

Calories 269
Caloriesfromfat 29 %
Fat 8.6 g
Satfat 1.7 g
Monofat 2.6 g
Polyfat 3.7 g
Protein 5.8 g
Carbohydrate 43 g
Fiber 2.6 g
Cholesterol 56 mg
Iron 2 mg
Sodium 249 mg
Calcium 114 mg