Blueberry Pancakes, Milk-Free, Egg-Free – a delicious recipe with white flour, white sugar, baking powder, salt, margarine, water. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
2
Melt 2 1/2 Tbsp margarine in frying pan until melted; Be sure to tip the pan side to side to coat/grease all over.
3
Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
4
Mix blueberries with dry ingredients, just before adding the liquids.
5
Stir liquid mixture into the dry ingredients until it is thoroughly moistened; It is OK if this batter is lumpy.
6
Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans); Cook pancakes until the tops are bubbly and the bottoms browned; Turn the pancakes over to cook other side (Approxiamtely four minutes per side).
7
Serve hot with margarine, honey, brown sugar or maple syrup.
8
Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually; My mom has a griddle large enough to cook them all at once.
202
kcal
Calories
3
g
Fat
38
g
Carbs
6
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 8 ingredients. The key ingredients include: 1 cup white flour, 3 tablespoons white sugar, 2 1/4 teaspoons baking powder, 1/4 teaspoon salt, and more.
Yes, Blueberry Pancakes, Milk-Free, Egg-Free 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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