Name: Blueberry Pancakes with Blueberry-Maple Syrup
Total time: 30 min
Ingredients: 1½ cups fresh blueberries, divided; 4 tablespoons melted butter; 1 tablespoon baking powder; 2 tablespoons sugar; 2 tablespoons vegetable oil, for cooking; 1 cup fresh blueberries; 1 tablespoon fresh lemon juice, from one lemon; 2 large eggs; 2 cups all-purpose flour, spooned into measuring cup and leveled-off; 1 cup maple syrup; 2¼ cups buttermilk; 1 teaspoon salt; ½ teaspoon baking soda

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 blueberry pancakes have crispy edges, and the the homemade blueberry-maple syrup takes them over the top.

Milk

Eggs

Wheat

Vegetarian

Fresh Fruit

gram

blueberry

Butter & Margarine

butter

Rising Agents

baking powder

Sugars & Sweeteners

sugar

Oils

milliliter

vegetable oil

Juice

lemon juice

eggs

Flour & Meal

all purpose flour

Syrup

maple syrup

buttermilk

Seasonings

salt

baking soda

Folic Acid (B9)

Vitamins

Total polyunsaturated fatty acids

Calcium

Minerals

Magnesium

Sodium

Trans fatty acids

Vitamin K

Vitamin C

Zinc

Selenium

Vitamin D

Beta-cryptoxanthin

Copper

Carbohydrates

Protein

Dietary Fiber

Calories

Iron

Phosphorus

Potassium

Manganese

Vitamin A

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

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Blueberry Pancakes with Blueberry-Maple Syrup

Produce

Dairy

Baking Goods

Beverages

Condiment & Toppings

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Blueberry Pancakes with Blueberry-Maple Syrup

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