Lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour, sugar, baking powder, salt, and baking soda in a large bowl.
Combine buttermilk, milk, oil, and egg in a bowl, and add to flour mixture,
stirring until smooth.
Spoon 1/4 cup pancake batter onto a hot nonstick griddle or large nonstick
skillet coated with cooking spray, and top with 2 heaping tablespoons
blueberries. Turn the pancake when the top is covered with bubbles and the
edges look cooked. Repeat the procedure with the remaining batter and
Serving size = 2 5-inch pancakes
5 weightwatchers points per serving
WW points 5
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (128g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 28 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 35.2mg||11 %|
|Sodium 812.1mg||28 %|
|Potassium 113.6mg||3 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 42.7g|
|Protein 5.6g||8 %|
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: 229
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