Zutaten für Blueberry Pancakes
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- Fresh Blueberries
- Syrup
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Zubereitung von Blueberry Pancakes
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate medium bowl, whisk together 2 large eggs, 1 cup buttermilk, and 1/4 cup vegetable oil.
- Gently pour the wet ingredients into the dry ingredients, mixing until just combined. The batter should be slightly lumpy.
- Gently fold in 1 1/2 cups fresh blueberries.
- Heat a lightly oiled griddle or large skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake, leaving space between each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Serve immediately with blueberry syrup, butter, and a glass of orange juice.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
104g
Fat
20g
Carbs
29g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Healthy Pancakes And Waffles Breakfast Fruit American Easy Heirloom Historical Holiday Event Kid Friendly Vegetarian Grains Stove Top Dietary Comfort Food Northeastern United States Berries Blueberries Pasta Rice And Grains Taste Mood Equipment Number Of Servings
