This recipe makes a feast of pancakes! Good thing they are good cold later in the day.
1. Whisk the dry ingredients together in a medium bowl. In a large bowl, whisk the buttermilk with the eggs, then whisk in the dry mix. Whisk in the melted butter. Gently stir in the blueberries.
2. Heat a stovetop griddle over medium heat, or an electric griddle to 375F. Brush with oil or add some butter and melt. Ladle about 1/4 cup of the batter onto the griddle per pancake, leaving space for the pancakes to spread without touching. Flip the pancakes when bubbles break the surface and cook until golden brown on the second heat, adjusting the heat as necessary to keep them from browning too quickly
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Serving Size: 1 Serving (329g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 528 | ||
Calories from Fat: 201 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 389.6mg | 120 % | |
Sodium 1487mg | 51 % | |
Potassium 439.3mg | 12 % | |
Total Carbohydrate 59g | 17 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 57.3g | ||
Protein 22.2g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 528
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