The same basic breakfast pancake recipe with blueberries. Serve with warm blueberry maple syrup for a decadent breakfast.
Servings: 4
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 tbsp vegetable oil
- 1 cup milk I use whole or 2%
- 1 cup fresh blueberries
Instructions
- In a small bowl, place the flour, sugar, baking powder and salt.
- In another bowl, beat one egg well.
- Then add one tablespoon of oil and beat until emulsified.
- Add the milk and blend well.
- Add the dry ingredients all at once and whisk until smooth. Do not add the blueberries.
- Heat a small pan on medium heat. Add a little oil to the center and tilt to coat the bottom entirely.
- Add a quarter cup of the pancake mix. Arrange eight blueberries on the pancake. Tip: To prevent streaking on your pancakes, with the back side of the quarter cup measure, gently touch the tops of the blueberries so that a little of the pancake mix is just covering the blueberries. If you don’t do this step, once you turn the pancakes over, the blueberries will burst and juices run on the pan. Your next pancake will have unsightly blue streaks.
- Turn down the heat to medium low. Once tiny little bubbles form and start to burst, turn the pancake over. About 1-2 minutes.
- Cook for another 1-2 minutes and remove to plate.
Nutrition Facts
Blueberry Pancakes
Amount Per Serving
Calories 232
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 47mg16%
Sodium 190mg8%
Potassium 360mg10%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 10g11%
Protein 7g14%
Vitamin A 178IU4%
Vitamin C 4mg5%
Calcium 166mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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