Homemade Blueberry Pancakes

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 137.3
  • Total Fat: 4.0 g
  • Cholesterol: 33.1 mg
  • Sodium: 568.7 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.6 g

View full nutritional breakdown of Homemade Blueberry Pancakes calories by ingredient


Introduction

You can replace the blueberries with any fruit you prefer. I've used raspberries, blackberries, and blueberries. You can replace the blueberries with any fruit you prefer. I've used raspberries, blackberries, and blueberries.
Number of Servings: 8

Ingredients

    1/2c. blueberries, (fresh or frozen-thawed)
    1 1/2c. All-purpose flour
    3 Tbsp. sugar (I use splenda)
    1 1/2 tsp. baking powder
    1 tsp. salt
    1 egg
    1 1/2 c. milk
    3 Tbsp. butter, melted

Directions

Mix dry ingredients and wet ingredients seperately. Mix both wet and dry ingredients together. Spray a frying pan with non-stick cooking spray and turn the burner on medium heat.
Ladle pancake batter into pan to fry. Flip after pancake bubbles up (approx. 3 min.- different for some stoves) Continue cooking other side for another 2-3 min.
Makes about 8 servings.(2 silverdollar pancakes ea.)

Number of Servings: 8

Recipe submitted by SparkPeople user KYLIE.LANDIS.