Blueberry Buttermilk Pancakes
If you want to add more lacto ovo vegetarian recipes to your recipe box, Blueberry Buttermilk Pancakes might be a recipe you should try. One portion of this dish contains roughly 3g of protein, 5g of fat, and a total of 157 calories. For 27 cents per serving, you get a morn meal that serves 16. Several people made this recipe, and 344 would say it hit the spot. A mixture of eggs, flour, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Spoonful of Flavor. With a spoonacular score of 23%, this dish is rather bad. Try Blueberry Buttermilk Pancakes, Blueberry Buttermilk Pancakes, and Blueberry Buttermilk Pancakes for similar recipes.
Servings: 16
Ingredients:
2 tsp. baking powder
1 tsp. baking soda
1 cup fresh blueberries
2 ¼ cups buttermilk
confectioners' sugar, maple syrup, etc. for serving
2 eggs
2 cups all-purpose flour
1 tsp. salt
3 tbsp. sugar
4 tbsp. unsalted butter, melted
½ tsp. vanilla extract
Equipment:
mixing bowl
oven
baking sheet
griddle
frying pan
spatula
ladle
Cooking instruction summary:
Preheat the oven to 200 degrees.In a large mixing bowl, lightly beat the eggs. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain.Heat a griddle or skillet over medium heat. Grease as needed. Ladle about 1/3 cup batter onto the cooking surface for each pancake. Scatter about 1 tablespoon of blueberries over the top of each pancake. Cook until bubbles form on top and the batter is set. Use a large spatula to flip the pancake and cook the other side until golden brown and cooked through. Repeat with the remaining batter, storing finished pancakes on a baking sheet in the oven until ready to serve.Dust the pancakes with confectioners’ sugar and serve with butter and maple syrup, as desired.
Step by step:
1. Preheat the oven to 200 degrees.In a large mixing bowl, lightly beat the eggs.
2. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain.
3. Heat a griddle or skillet over medium heat. Grease as needed. Ladle about 1/3 cup batter onto the cooking surface for each pancake. Scatter about 1 tablespoon of blueberries over the top of each pancake. Cook until bubbles form on top and the batter is set. Use a large spatula to flip the pancake and cook the other side until golden brown and cooked through. Repeat with the remaining batter, storing finished pancakes on a baking sheet in the oven until ready to serve.Dust the pancakes with confectioners’ sugar and serve with butter and maple syrup, as desired.
Nutrition Information:
covered percent of daily need
