Blueberry Pancakes

Preparation:  10 min. Cooking: 5 min. Total: 15 min.
Recipe photo
  • 3/4 Cup all purpose flour
  • 4 Tbsp whole grain flour
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 1 Cup buttermilk
  • 2 Tbsp vegetable oil
  • 1 eggs , lightly beaten
  • 1 Cup blueberries
Sift first 6 ingredients together in a large bowl. Combine next 3 ingredients in another bowl. Stir buttermilk mixture into dry ingredients until just combined. Do not overmix. Heat a heavy nonstick skillet or griddle over medium high heat to 375 ℉.

When hot, lightly brush surface with oil. Add about 1/3 cup of batter per pancake to skillet. Sprinkle a few blueberries over each round of pancake batter and cook 2-3 minutes, or until small holes appear in batter and bottom is browned. Turn cakes and cook about 1 minute or until browned.

Repeat process until all pancakes are cooked. Serve immediately with desired toppings or keep warm in a 200 ℉ oven until ready to serve.
Calories
280 Cal
Fat
10 g
Carbs
39 g
Protein
7.9 g
Fiber
2.5 g
Sugar
14 g
Cholesterol
59 mg
Sodium
620 mg


Nutrients

Fiber     2.5 g
Fat     10 g
Sugar     14 g
Carbs     39 g
Protein     7.9 g
Calories     280 Cal

Fats

Fat, Poly     5.7 g
Fat, Mono     2.1 g
Fat, Sat     1.8 g
Fat, Trans     0.1 g
Fat, Percent     34 %

Vitamins

Vitamin, K     8.5 mcg     7.1 %
Vitamin, A     140 IU     4.5 %
Vitamin, B12     0.3 mcg     14 %
Niacin     2.1 mg     13 %
Riboflavin     0.3 mg     26 %
Vitamin, C     4.5 mg     5 %
Vitamin, D     5.2 IU     0.9 %
Vitamin, B6     0.1 mg     5.7 %
Vitamin, E     2.9 mg     19 %
Panto, Acid     0.4 mg     7.6 %
Choline     46 mg     8.3 %
Thiamin     0.3 mg     23 %

Minerals

Calcium     170 mcg     17 %
Phosphorus     220 mg     31 %
Magnesium     28 mg     6.7 %
Copper     0.1 mcg     10 %
Fluoride     0.8 mcg     20 %
Zinc     0.8 mg     6.8 %
Cholesterol     59 mg     0.3 %
Sodium     620 mg     41 %
Selenium     18 mcg     33 %
Manganese     0.6 mg     8.2 %
Potassium     220 mg     4.6 %
Iron     1.8 mg     23 %