Fresh Blueberry Buttermilk Pancakes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 144.2
  • Total Fat: 1.2 g
  • Cholesterol: 2.6 mg
  • Sodium: 369.4 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 6.7 g

View full nutritional breakdown of Fresh Blueberry Buttermilk Pancakes calories by ingredient
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Lots of blueberries and lots of fiber for lots of flavor! Lots of blueberries and lots of fiber for lots of flavor!
Number of Servings: 6


    1 1/4 cups whole wheat flour
    1 teaspoon sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 1/2 cups low fat buttermilk
    1/4 cup egg substitute (like Eggbeaters)
    2 cups fresh blueberries


Heat a griddle or skillet lightly sprayed with non-stick spray over medium high heat.

In medium bowl, mix together flour, baking powder, baking soda, sugar, and salt. Add buttermilk and egg substitute and stir with a spoon. Batter will be slightly lumpy. Fold in the fresh blueberries.

Spoon a scant 1/4 cup batter onto griddle for each pancake. Cook until edges look dry and bubbles appear on the surface of the pancake. Flip and cook until the other side is lightly browned.

6 servings of 2 pancakes each.

Number of Servings: 6

Recipe submitted by SparkPeople user EILEENNP.

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