4.5
2 ratings

Wild Blueberry Pancakes

Blueberry season is just around the corner
Wild Blueberry Pancakes

Hotel Vermont

Recipe Courtesy of Hotel Vermont

When blueberries are in season they are the perfect blend of sweet and tart. Drop a handful of blueberries on to these fluffy pancakes, and enjoy. They are so good on their own that they don’t even require syrup (but of course pour some on if you’d like).

12
Servings
167
Calories Per Serving
Deliver Ingredients

Ingredients

For the Wild Blueberry Pancakes

  • 3 Cups organic, all-purpose flour
  • 4 Teaspoons baking powder
  • 1/4 Teaspoon salt
  • 1/4 Cup maple syrup
  • 3 Farm fresh eggs
  • 3/4 Cups whole milk
  • 1/2 Cup buttermilk
  • 1 Cup wild blueberries

Directions

For the Wild Blueberry Pancakes

Whisk wet ingredients together until frothy.

Whisk dry ingredients in a separate bowl.

Mix wet and dry ingredients together just until blended (a little lumpy is okay), and let stand for 15minutes.

Warm a griddle on medium low heat. Brush the griddle with butter and ladle on 3-ounces of batter.

Sprinkle two spoonful’s of wild blueberries on top.

Wait until you see bubbles all the way around the pancake to flip; approximately 3 minutes

Cook for approximately 3 minutes more, and serve with butter and maple syrup

Nutritional Facts

Total Fat
2g
3%
Sugar
5g
N/A
Saturated Fat
0.7g
3.6%
Cholesterol
42mg
14%
Protein
5g
11%
Carbs
32g
11%
Vitamin A
26µg
3%
Vitamin B12
0.2µg
3.1%
Vitamin C
0.3mg
0.5%
Vitamin D
0.4µg
0.1%
Vitamin E
0.2mg
1.2%
Vitamin K
0.2µg
0.2%
Calcium
161mg
16%
Fiber
1g
5%
Folate (food)
15µg
N/A
Folate equivalent (total)
97µg
24%
Folic acid
48µg
N/A
Iron
2mg
11%
Magnesium
14mg
3%
Monounsaturated
0.6g
N/A
Niacin (B3)
2mg
10%
Phosphorus
231mg
33%
Polyunsaturated
0.4g
N/A
Potassium
106mg
3%
Riboflavin (B2)
0.3mg
19.4%
Sodium
203mg
8%
Sugars, added
4g
N/A
Thiamin (B1)
0.3mg
17.9%
Zinc
0.6mg
4.2%