Name: Blueberry Buttermilk Pancakes
Total time: 30 min
Ingredients: 2-1/4 cups buttermilk; 1-1/2 cups fresh blueberries, divided; 2 cups all-purpose flour, spooned into measuring cup and leveled-off; 2 large eggs; 1 tablespoon fresh lemon juice, from one lemon; 1 cup fresh blueberries; 1 teaspoon salt; 1/2 teaspoon baking soda; Vegetable oil, for cooking; 1 cup maple syrup; 1 tablespoon baking powder; 2 tablespoons sugar; 4 tablespoons melted butter

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?

These fluffy buttermilk pancakes are jam-packed with fresh blueberries and topped with homemade blueberry syrup. Yum!

Milk

Eggs

Wheat

Vegetarian

milliliter

buttermilk

Fresh Fruit

gram

blueberry

Flour & Meal

all purpose flour

eggs

Juice

lemon juice

Seasonings

salt

Rising Agents

baking soda

Oils

vegetable oil

Syrup

maple syrup

baking powder

Sugars & Sweeteners

sugar

Butter & Margarine

butter

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Vitamins

Riboflavin (B2)

Thiamin (B1)

Selenium

Minerals

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Vitamin K

Dietary Folate Equivalents

Pantothenic acid (B5)

Choline

Vitamin B6

Niacin (B3)

Carbohydrates

Protein

Beta-carotene

Vitamin A

Water

Calories

Cholesterol

Beta-cryptoxanthin

Vitamin D

Folic Acid (B9)

Trans fatty acids

Magnesium

Iron

Calcium

Sugar

Dietary Fiber

Vitamin C

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Blueberry Buttermilk Pancakes

Dairy

Produce

Baking Goods

Beverages

Condiment & Toppings

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Blueberry Buttermilk Pancakes

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