Recipe: Aunt Betty's Blueberry Pancakes

Jan 27, 2011

Servings: 6


  • ½ cups sifted plain all-purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons sugar
  • 1 cup buttermilk
  • 2 tablespoons no-salt margarine, melted
  • 2 eggs, slightly beaten
  • 1 cup canned blueberries, rinsed or 1 cup frozen, rinsed


  1. Sift together flour, baking powder and sugar in a mixing bowl. Make a well in the center and add the remaining ingredients. Stir, starting at the center and gradually mix in the dry ingredients to make a smooth batter. Begin cooking immediately.
  2. Heat a heavy 12-inch skillet or griddle and grease it lightly. Using a 1/3 cup measuring cup, spoon out pancakes and cook until done, flipping pancake only once.

Nutrient analysis per 2 pancakes
Calories 223
Carbohydrates 35 g
Fat 6 g
Phosphorus 100 mg
Potassium 128 mg
Protein 7 g
Sodium 196 mg

Categories: Recipes