Ingredients
- 200 g all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 300 ml buttermilk
- 1 egg large
- 2 tbsp butter melted
- 150 g fresh blueberries
- butter or oil for cooking
Instructions
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps in the batter.
- Gently fold in the fresh blueberries.
- Heat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or oil to grease the surface.
- Pour 1/4 cup (60ml) of the pancake batter onto the skillet for each pancake. You can cook multiple pancakes at once if your skillet allows.
- Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface.
- Flip the pancakes and cook for another 1-2 minutes, or until they are golden brown and cooked through.
- Transfer the pancakes to a plate and keep warm while you cook the remaining batter.
- Serve the blueberry pancakes with your choice of toppings, such as maple syrup, more fresh blueberries, or a dollop of whipped cream.Enjoy your delicious blueberry pancakes!
Nutrition Facts
Blueberry pancakes
Amount per Serving
Calories
85
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
16
mg
5
%
Sodium
198
mg
9
%
Potassium
51
mg
1
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
96
IU
2
%
Vitamin C
1
mg
1
%
Calcium
56
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.