Blueberry Buttermilk Pancakes

Yield: 12 (5-inch) pancakes (serving size: 2 pancakes)
Source: Cooking Light, JANUARY 2001
CL Comments: Blueberries, either fresh or frozen, give ordinary pancakes a big flavor boost, not to mention a healthy dose of antioxidants.
Amy's Comments: These were easy to make and WOW were they GOOD!! My guests gobbled them up. I used frozen blueberries bc the fresh were too $$. A definite keeper!


2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups low-fat buttermilk
1/2 cup 1% low-fat milk
1 tablespoon vegetable oil
1 large egg, lightly beaten
Cooking spray
2 cups blueberries


  1. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Combine buttermilk, milk, oil, and egg in a bowl, and add to flour mixture, stirring until smooth.
  2. Spoon 1/4 cup pancake batter onto a hot nonstick griddle or large nonstick skillet coated with cooking spray, and top with 2 heaping tablespoons blueberries. Turn the pancake when the top is covered with bubbles and the edges look cooked. Repeat the procedure with the remaining batter and blueberries.


Healthy Units: 5 per serving
CALORIES 261(18% from fat); FAT 5.3g (sat 1.5g,mono 1.5g,poly 1.7g); PROTEIN 8.6g; CHOLESTEROL 38mg; CALCIUM 159mg; SODIUM 536mg; FIBER 2.4g; IRON 2.2mg; CARBOHYDRATE 45g

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