Homemade Blueberry Pancakes
Light and luscious blueberry pancakes make the perfect weekend breakfast.
Blueberries are such a wonderful North American treat and we are lucky enough to have them available all year now, so you can enjoy fresh pancakes with blueberries any time.
For each pancake, pour 1/4 cup of batter onto a hot, lightly greased griddle. Turn the pancakes over once the tops are covered with popped bubbles and the edges are browned.
Serve with your favorite syrup.
Makes about 9 pancakes.
Tips and Variations:
Nutritional Analysis Per Serving
Calories 256; Calories from Fat 32; Total Fat 3.6g; Saturated Fat 1.5g; Cholesterol 67mg; Sodium 501mg; Total Carbohydrates 47.0g; Dietary Fiber 2.0g; Sugars 11.4g; Protein 9.3g; Vitamin A 3%; Vitamin C 7%; Calcium 20%; Iron 16%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
If you are lucky enough to be in blueberry country and have those wonderful fresh blue nuggets available wild and fresh in season, this recipe is certainly for you.
I often use this recipe for lunch or a quick dinner recipe instead of breakfast, although it is one of my favorite breakfast recipes too.
Try it and let me know what you think.
Here's an even healthier breakfast than blueberry pancakes. Try our easy oat bran pancake recipe for added nutrition.
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