Blueberry Buttermilk Pancakes With Maple Butter Syrup – a delicious recipe with eggs, buttermilk, butter, whole wheat flour, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Separate the eggs; put the yolks in one mixing bowl and the whites in another.
2
Beat egg whites until they form soft peaks.
3
To the yolks, add buttermilk, and melted butter and beat together.
4
In a separate bowl combine flour, salt, baking powder and baking soda.
5
Pour dry ingredients into the liquid mixture until moistened.
6
Add egg whites.
7
Heat an electric griddle or frying pan to medium high heat.
8
Spray with non-stick spray.
9
Use a 1/4 Cup measuring cup to add batter to pan.
10
Once you see bubbles appear on the surface sprinkle blueberries on top, then flip to cook other side for approximately 2 minutes.
11
Only flip them once!
12
Combine maple syrup and butter in a small saucepan.
13
Serve over pancakes.
1008
kcal
Calories
81
g
Fat
64
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 eggs, 1 cup buttermilk, 5 tablespoons butter, melted, ⅔ cup whole wheat flour, and more.
Yes, Blueberry Buttermilk Pancakes With Maple Butter Syrup falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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