Fresh Blueberry Pancakes from Scratch
Light fluffy pancakes with fresh blueberries.
Servings 6 people
- ¾ cup Fresh Blueberries frozen can be used
- 1.5 cups All Purpose Flour
- 1 tsp Granulated Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Milk
- 1 Egg
- 1 tbsp. Melted Butter
- 1 tsp Vanilla Extract
In a large bowl, sift together flour, salt, baking powder, baking soda and sugar.
In a separate bowl beat together egg, milk and vanilla extract
Combine dry ingredients into wet. Add melted butter and fold blueberries into batter.
Pre-heat lightly greased skillet or griddle
Scoop or pour batter onto hot griddle. (approximately ¼ cup)
Brown on both sides
Serve with butter and syrup
Serving: 1pancake | Calories: 182kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 493mg | Potassium: 113mg | Fiber: 1g | Sugar: 5g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg