Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 1

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

Recipe by Cooking Light January 2001

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

261 calories; calories from fat 18%; fat 5.3g; saturated fat 1.5g; mono fat 1.5g; poly fat 1.7g; protein 8.6g; carbohydrates 45g; fiber 2.4g; cholesterol 38mg; iron 2.2mg; sodium 536mg; calcium 159mg.
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