Fresh Berry Buttermilk Pancakes

Vegetarian
Fresh Berry Buttermilk Pancakes
45 min.
10
97kcal

Suggestions


Indulge in the delightful taste of Fresh Berry Buttermilk Pancakes, a perfect morning meal that will elevate your brunch game! Whether you’re hosting a leisurely weekend breakfast or simply craving something sweet to kickstart your day, these pancakes promise to satisfy your taste buds and bring a smile to your face.

The star of this recipe is the burst of fresh berries—plump blueberries or juicy strawberries—that are folded into a light and fluffy batter. Made with buttermilk for that irresistible tang and richness, each pancake is a delightful blend of textures and flavors. What truly sets these pancakes apart is their vibrant color and the nutritional benefits that berries bring, making every bite not only delicious but also refreshing and guilt-free!

In just 45 minutes, you can whip up a batch that serves up to 10 people, making it an ideal choice for families or gatherings. With only 97 calories per serving, these pancakes are a healthier option for breakfast lovers. Impress your friends and family with your culinary skills, as they watch you flip these golden delights in the frying pan. Whether topped with a drizzle of maple syrup, a dollop of whipped cream, or extra fresh berries, these pancakes will create breakfast memories that you’ll cherish.

So gather your ingredients and let’s get cooking! You’ll soon discover that the combination of creamy buttermilk and vibrant berries makes for a pancake experience that is truly unforgettable.

Ingredients

  • teaspoons double-acting baking powder 
  • teaspoon baking soda 
  • 0.5 cup blueberries fresh
  • tablespoons butter cooled melted
  • 0.8 cup buttermilk 
  • large eggs 
  • cup flour all-purpose
  • 0.5 cup milk 
  • 0.5 teaspoon salt 
  • teaspoon sugar 

Equipment

  • bowl
  • frying pan
  • whisk
  • measuring cup

Directions

  1. Whisk together first 5 ingredients in a large bowl.
  2. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture, and whisk just until blended.
  3. Add berries to batter, and fold in gently. (Raspberries and blackberries tend to break down and produce very wet pancakes.)
  4. Transfer to a large measuring cup, and let stand 10 minutes.
  5. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.
  6. Note: Frozen berries are picked when ripe and hold up wonderfully if you're craving berry pancakes out of season.

Nutrition Facts

Calories97kcal
Protein12.19%
Fat35.75%
Carbs52.06%

Properties

Glycemic Index
39.61
Glycemic Load
8.23
Inflammation Score
-2
Nutrition Score
3.8591303980869%

Flavonoids

Cyanidin
0.63mg
Petunidin
2.33mg
Delphinidin
2.62mg
Malvidin
5mg
Peonidin
1.5mg
Catechin
0.39mg
Epigallocatechin
0.05mg
Epicatechin
0.05mg
Luteolin
0.01mg
Kaempferol
0.12mg
Myricetin
0.1mg
Quercetin
0.57mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:97.39kcal
4.87%
Fat:3.88g
5.97%
Saturated Fat:2.19g
13.66%
Carbohydrates:12.72g
4.24%
Net Carbohydrates:12.2g
4.44%
Sugar:2.66g
2.95%
Cholesterol:28.06mg
9.35%
Sodium:359.48mg
15.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.98g
5.96%
Selenium:6.71µg
9.59%
Calcium:88.58mg
8.86%
Vitamin B2:0.14mg
8.03%
Vitamin B1:0.12mg
7.89%
Phosphorus:70.11mg
7.01%
Folate:26.65µg
6.66%
Manganese:0.11mg
5.66%
Iron:0.78mg
4.35%
Vitamin B3:0.8mg
4.01%
Vitamin B12:0.2µg
3.3%
Vitamin D:0.47µg
3.12%
Vitamin A:150.43IU
3.01%
Vitamin B5:0.26mg
2.58%
Fiber:0.52g
2.07%
Potassium:69.44mg
1.98%
Zinc:0.29mg
1.9%
Magnesium:7.33mg
1.83%
Vitamin K:1.77µg
1.68%
Vitamin B6:0.03mg
1.59%
Copper:0.03mg
1.53%
Vitamin E:0.19mg
1.24%
Source:My Recipes