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Blueberry Buttermilk Pancakes

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Ingredients

Adjust Servings:
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons butter, melted
1 1/2 cups fresh blueberries (or thawed frozen)
2 teaspoons vegetable oil

Nutritional information

286.7
Calories
92 g
Calories From Fat
10.3 g
Total Fat
4.7 g
Saturated Fat
70.6 mg
Cholesterol
708.1 mg
Sodium
41.6 g
Carbs
2.1 g
Dietary Fiber
15 g
Sugars
7.3 g
Protein
180g
Serving Size

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Blueberry Buttermilk Pancakes

Features:
    Cuisine:

    Delicious! used frozen, thawed blueberries and they worked perfectly. Thanks for a new light fluffy keeper of a recipe and congrats on your football win!

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Blueberry Buttermilk Pancakes, Adapted from Good Food Magazine, July 1987 , Delicious! used frozen, thawed blueberries and they worked perfectly Thanks for a new light fluffy keeper of a recipe and congrats on your football win!, I love buttermilk pancakes And with blueberries it was yummy used frozen blueberries that I defrosted in the microwave Thanks Jackie 🙂 Made for 123 hit wonders


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    Steps

    1
    Done

    Mix Flour, Sugar, Baking Powder, Baking Soda, and Salt in Mixing Bowl. Whisk Egg, Buttermilk, and Vanilla Together in Small Bowl. Add Buttermilk Mixture and Butter to Flour Mxiture and Stir Just Until Blended. Stir in Blueberries.

    2
    Done

    Heat Oil on Griddle Over Mediium-High Heat. Spoon 1/3 Cup Batter Onto Griddle For Each Pancake. Cook Until Top Is Full of Bubbles; Flip and Cook Until Second Side Is Golden Brown. Serve Hot.

    Avatar Of Calliope Mcintyre

    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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