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Diabetic Friendly
Fluffy Buttermilk Pancakes with Blueberries
Light, fluffy pancakes with fresh blueberries—a weekend breakfast treat.
Prep Time25 mins
Skill LevelEasy
Servings4 People
Ingredients
- 1.5 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1.25 cups buttermilk
- 1 egg
- 2 tbsp melted butter
- 1 cup fresh blueberries
- Maple syrup for serving
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Instructions
1
Mix Dry Ingredients
In a bowl, whisk together flour, sugar, baking powder, and salt.
2
Mix Wet Ingredients
In another bowl, whisk buttermilk, egg, and melted butter.
3
Combine
Pour wet into dry ingredients. Stir until just combined (lumps are okay). Gently fold in blueberries.
4
Cook
Heat a griddle over medium heat. Pour 1/4 cup batter per pancake. Cook until bubbles form, flip, and cook until golden.
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Nutritional Info
280Calories
8gProtein
46gCarbs
8gTotal Fat
Traditional Favorite
Chef's Tip
"Don't overmix the batter! Lumps are good—they make the pancakes fluffy."