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Blueberry Buttermilk Pancakes
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Blueberry Buttermilk Pancakes

30 Minutes
30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 cups flour
2 tsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk (I use yogurt whey)
1/4 sour cream (I use homemade yogurt)
2 eggs
3 Tbps. butter, melted and slightly cooled
1 cup frozen or fresh blueberries
1-2 tsp vegetable oil
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Let's Make It
1
In a medium bowl, combine all the dry ingredients (flour, sugar, salt, baking powder and baking soda). Use a whisk to blend together.
2
In a 4 cup measuring cup or another medium bowl, combine the remaining ingredients except the blueberries and vegetable oil (buttermilk, sour cream, eggs and melted butter) with a whisk.
3
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir the wet mixture in gently with the dry ingredients just until it starts to combine. The batter will be a bit lumpy. If you see streaks of flour, it's okay, but just don't over mix! Let the lumpy batter sit aside for about 10 minutes before you start cooking.
4
To prepare for cooking, use a 10-12 inch nonstick skillet and heat 1 tsp. oil or spray with cooking spray. Once the pan gets hot, wipe off some of the oil with a paper towel. Cook until the bubbles start popping with 1/4 cup measure. Flip.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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