Blueberry Pancakes
20 mins (prep 10, cooking 10)
16 ingredients
16 servings
From Cook's Illustrated. When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups of buttermilk instead of the milk and lemon juice. 1 cup blueberries = 16 T, 1 T per pancake. If you like more blueberries, as my husband does, double the quantity of blueberries and use 6-8 blueberries per pancake. Also, I use a 1/3 cup measure to get slightly larger pancakes.

Categories:  fruit , pancakes-and-waffles , <-30-mins , easy , breakfast , quick , blueberries , time-to-make , berries ,
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Serving Size (21.36 g)
Servings 16
Amount per Serving
Calories 90.84 Calories from Fat 33.57
% Daily Value *
Total Fat 3.73g 91.87%
Saturated Fat 2.01g 160.8%
Trans Fat 0.11g %
Cholesterol 16.31mg 87.0%
Sodium 178.15mg 118.77%
Total Carbohydrate 9.36g 49.92%
Dietary Fiber 0.0 g 0.07%
Sugars 9.2 g %
Protein 5.17g 165.39%
Vitamin A 95.55IU% Vitamin C 0.86mg%
Calcium 212.07mg% Iron 0.11mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh lemon juice, unbleached all-purpose flour, table salt, large egg, frozen blueberries, freshly grated lemon zest, c, chopped pecans