Photo: Mariana Medvedeva
Estimated Nutrition (whole recipe, rough)
929
Calories
28g
Protein
26g
Fat
142g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggs, lightly beaten
- 2½ cups non-fat buttermilk
- 4 tablespoons butter, melted
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- blueberries
Directions
1
Preheat griddle.
2
Melt butter and set aside to cool.
3
In a small bowl, mix eggs, buttermilk, and vanilla.
4
In a large bowl, combine dry ingredients.
5
Add egg mixture to dry ingredients.
6
Add melted butter and mix just until blended.
7
Do not over mix.
8
Using a large spoon or ladle, pour batter onto buttered griddle.
9
Immediately sprinkle pancakes with blueberries.
10
Flip once, when pancake begins to brown.
11
Serve hot with maple syrup.
12
Category:Cathy's Recipes
13
Category:Pancake Recipes
14
Category:Egg Recipes
15
Category:Buttermilk Recipes
16
Category:Blueberry Recipes
Recipe sourced from
fandom