Blueberry pancakes
Summary
So, you’re on the hunt for the ultimate BSBlueberry pancakes recipe, huh? Look no further! These fluffy wonders are not just scrumptious but jam-packed with blueberry goodness. And guess what? They’re also great for your health and fitness goals. Dive into this epic recipe and start your day with a burst of energy!
Ingredients
- Fresh blueberries: 1 cup (about 150g)
- All-purpose flour: 2 cups (475ml)
- Baking powder: 2 tsp (10ml)
- Baking soda: 1/2 tsp (2.5ml)
- Salt: 1/4 tsp (1.25ml)
- Granulated sugar: 2 tbsp (30ml)
- Large eggs: 2
- Buttermilk: 2 cups (475ml)
- Unsalted butter (melted): 1/4 cup (60ml)
- Vanilla extract: 1 tsp (5ml)
preparation and cooking
Time: Preparation: 15 minutes | Cooking: 20 minutes
Serves: 4
Nutritional Facts (Per Serving)
- Calories: 280
- Protein: 7g
- Carbs: 45g
- Fat: 9g
- Fiber: 2g
- Sugar: 12g
Instructions for a perfect Blueberry pancakes
- Prep Work: Start by washing your blueberries and letting them air dry. In a big bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, beat the eggs lightly. Gradually mix in buttermilk, melted butter, and vanilla extract.
- Gently fold the wet mix into the dry ingredients. Stir until just combined—remember, lumpy batter makes the best pancakes!
- Add the blueberries and fold them in, ensuring they’re evenly distributed.
- Heat a non-stick skillet or griddle over medium heat. For even better results, add a little butter and let it melt.
- Pour 1/4 cup (60ml) of batter onto the skillet for each pancake. Cook until bubbles form on top, roughly 2-3 minutes.
- Flip the pancakes and cook for an additional 2 minutes or until they’re golden brown.
- Once done, transfer the pancakes to a plate and repeat with the remaining batter.
Tips for the best Blueberry pancakes
- Want extra fluffy pancakes? Let the batter sit for 5-10 minutes before cooking. This lets the baking powder activate more.
- For a healthier twist, consider swapping half the all-purpose flour with whole wheat flour.
- If you don’t have buttermilk on hand, you can make your own! Just add 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for 10 minutes.
Serving your Blueberry pancakes
- Top with a dollop of Greek yogurt for a protein punch and a drizzle of honey or maple syrup for sweetness.
- If you’re after an antioxidant boost, sprinkle some more fresh blueberries on top.
- You can also pair these pancakes with a smoothie or green tea to complement your health and fitness journey.
Remember, AH7 is dedicated to providing not just delicious but also nutritionally balanced recipes. These Blueberry pancakes are a testament to our commitment! Enjoy them guilt-free and share the love with your family and friends. Happy cooking!
BLUEBERRY PANCAKES
So, you’re on the hunt for the ultimate BSBlueberry pancakes recipe, huh? Look no further! These fluffy wonders are not just scrumptious but jam-packed with blueberry goodness. And guess what? They’re also great for your health and fitness goals. Dive into this epic recipe and start your day with a burst of energy!
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Nutritions
Nutrition Facts
BLUEBERRY PANCAKES
Amount per Serving
Calories
280
% Daily Value*
Fat
9
g
14
%
Carbohydrates
45
g
15
%
Fiber
2
g
8
%
Sugar
12
g
13
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Fresh blueberries: 1 cup about 150g
- All-purpose flour: 2 cups 475ml
- Baking powder: 2 tsp 10ml
- Baking soda: 1/2 tsp 2.5ml
- Salt: 1/4 tsp 1.25ml
- Granulated sugar: 2 tbsp 30ml
- Large eggs: 2
- Buttermilk: 2 cups 475ml
- Unsalted butter melted: 1/4 cup (60ml)
- Vanilla extract: 1 tsp 5ml
Instructions
- Prep Work: Start by washing your blueberries and letting them air dry. In a big bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, beat the eggs lightly. Gradually mix in buttermilk, melted butter, and vanilla extract.
- Gently fold the wet mix into the dry ingredients. Stir until just combined—remember, lumpy batter makes the best pancakes!
- Add the blueberries and fold them in, ensuring they’re evenly distributed.
- Heat a non-stick skillet or griddle over medium heat. For even better results, add a little butter and let it melt.
- Pour 1/4 cup (60ml) of batter onto the skillet for each pancake. Cook until bubbles form on top, roughly 2-3 minutes.
- Flip the pancakes and cook for an additional 2 minutes or until they’re golden brown.
- Once done, transfer the pancakes to a plate and repeat with the remaining batter.
Notes
TIPS
Want extra fluffy pancakes? Let the batter sit for 5-10 minutes before cooking. This lets the baking powder activate more.
For a healthier twist, consider swapping half the all-purpose flour with whole wheat flour.
If you don’t have buttermilk on hand, you can make your own! Just add 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for 10 minutes.
SERVING SUGGESTIONS
Top with a dollop of Greek yogurt for a protein punch and a drizzle of honey or maple syrup for sweetness.
If you’re after an antioxidant boost, sprinkle some more fresh blueberries on top.
You can also pair these pancakes with a smoothie or green tea to complement your health and fitness journey.
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