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Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

Blueberries, either fresh or frozen, give ordinary pancakes a big flavor boost, not to mention a healthy dose of antioxidants.

Cooking Light JANUARY 2001

  • Yield: 12 (5-inch) pancakes (serving size: 2 pancakes)

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup 1% low-fat milk
  • 1 tablespoon vegetable oil
  • 1 large egg, lightly beaten
  • Cooking spray
  • 2 cups blueberries

Preparation

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Combine buttermilk, milk, oil, and egg in a bowl, and add to flour mixture, stirring until smooth.

Spoon 1/4 cup pancake batter onto a hot nonstick griddle or large nonstick skillet coated with cooking spray, and top with 2 heaping tablespoons blueberries. Turn the pancake when the top is covered with bubbles and the edges look cooked. Repeat the procedure with the remaining batter and blueberries.

Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 18%
  • Fat: 5.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.7g
  • Protein: 8.6g
  • Carbohydrate: 45g
  • Fiber: 2.4g
  • Cholesterol: 38mg
  • Iron: 2.2mg
  • Sodium: 536mg
  • Calcium: 159mg
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Blueberry Buttermilk Pancakes recipe

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