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Best Blueberry Pancakes

1 tbs
lemon juice
2 cups
milk - 2%
2 cups
all-purpose flour
2 tbs
sugar
2 tsps
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1
egg
3 tbs
butter - unsalted, melted and cooled slightly
2 tsps
vegetable oil
1 cup
fresh blueberries, pat dry if frozen


  • Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients.
  • Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
  • Whisk egg and melted butter into milk until combined.
  • Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps will remain). Do not overmix.
  • Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
  • Pour batter by ΒΌ cups onto skillet; sprinkle 1 tablespoon blueberries on each pancake.
  • Cook pancakes until large bubbles begin to appear, 11/2 to 2 minutes.
  • Flip pancakes and cook until golden brown on second side, 1 to 11/2 minutes longer. Repeat with remaining batter, using remaining vegetable oil only if necessary.

Nutrition

Prep Time: 0:10 Cook Time: 0:10 Skill Level: Average Cuisine: American Serves: 4 Calories: 458 Fat: 15.3g Unsaturated Fat: 6.42g Protein: 13.3g Carb.: 66.9g Sugar: 16.7g Sodium: 785.5mg Calcium: 332.4mg Potassium: 332.4mg Fiber: 2.6g GL: 45

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Member Comments

NameCommentAdultsKidsEffort
ChristineA hit with the whole family. It can be tricky to get blueberry pancakes cooked all the way through because the area around the blueberries tends to want to stay raw so I marked this average effort.**********Average
EsmeraldaMy kids who are both picky eaters loved it. **********Average
Comment Adult Rating Kid Rating Effort