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Blueberry Pancakes
Source: dLife

Light and fluffy blueberry pancakes.

Prep Time: 7 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 143.2
Total Carbs 23.2 g
Dietary Fiber 0.9 g
Sugars 6.1 g
Total Fat 3.4 g
Saturated Fat 0.7 g
Unsaturated Fat 1.8 g
Potassium 281.7 mg
Protein 5.3 g
Sodium 227.1 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1/2 Milk , 1/2 Other Carbs , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  white all purpose flour
2 tsp  low sodium baking powder
0 1/4 tsp  baking soda
0 1/4 tsp  salt
1 tbsp  sugar
1.3333 cup  low fat buttermilk
0 1/4 cup  liquid egg substitute
1 tbsp  vegetable oil
0 1/2 cup  Blueberries, fresh
1 each  cooking spray
  1. Mix the flour, baking powder, baking soda, salt, and sugar in a bowl.
  2. In a separate bowl, mix together the buttermilk, egg substitute, and oil. Combine with the flour mixture and stir until all of the ingredients are moistened. Mix in the blueberries.
  3. Spray a hot griddle or skillet with the cooking spray. Pour 1/4 cup of the blueberry mixture onto the skillet.
  4. Cook until the top begins to bubble and the edges appear to be cooked. Flip over using a spatula and cook until the other side is golden brown. Repeat until all of the batter is used.

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