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Blueberry Buttermilk Pancakes
These fluffy buttermilk pancakes are jam-packed with fresh blueberries and topped with homemade blueberry syrup. Yum!
39
4,906
3,052
30 min
TOTAL TIME
391
CALORIES
$1.10
PER SERVING
Ingredients
13 INGREDIENTS
8 SERVINGS
1 cup fresh blueberries
2 tbsp sugar
2 1/4 cups buttermilk
1 1/2 cups blueberries
divided
2 cups all-purpose flour
spooned into measuring cup and leveled-off
2 large eggs
1 tbsp lemon juice
from one lemon
1 tsp salt
1/2 tsp baking soda
vegetable oil
for cooking
1 cup maple syrup
4 tbsp melted butter
1 tbsp baking powder
Directions
20 STEPS
View Directions on Once Upon A Chef
Health Info
Macros
64g
CARBS
11g
FAT
7g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What are Blueberry Pancakes?
What ingredients do I need to make Blueberry Pancakes?
Can I use frozen blueberries instead of fresh?
What's the best way to cook Blueberry Pancakes?
How can I make my Blueberry Pancakes fluffier?
What's the best way to store leftover Blueberry Pancakes?
Can I make Blueberry Pancakes without eggs?
Can I use almond milk instead of regular milk?
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