Buttermilk Pancakes With Blueberry Compote Recipe
Servings: 10
Ingredients
- 2 1/2 c. all-purpose flour
- 1/4 c. sugar
- 2 tsp baking pwdr
- 2 tsp baking soda
- 1 tsp salt
- 2 c. buttermilk
- 2 c. lowfat sour cream
- 2 lrg Large eggs
- 4 tsp vanilla extract
- 3 Tbsp. unsalted butter plus Additional unsalted butter Blueberry Compote (see recipe)
Directions
- Whisk first 5 ingredients in large bowl. Whisk buttermilk, lowfat sour cream, Large eggs and vanilla in another large bowl. Add in to dry ingredients. Stir till batter is just blended but still lumpy (don't overmix).
- Heat 1/2 Tbsp. butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook till bubbles break on surface, about 3 min. Turn pancakes over. Cook till bottoms are golden brown, 3 min. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
- Serve pancakes immediately with butter and Blueberry Compote.
- This recipe yields about 10 pancakes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 10 servings | |
| Calories 291 | |
| Calories from Fat 125 | 43% |
| Total Fat 14.25g | 18% |
| Saturated Fat 8.11g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 839mg | 35% |
| Potassium 189mg | 5% |
| Total Carbs 32.81g | 9% |
| Dietary Fiber 0.8g | 3% |
| Sugars 9.33g | 6% |
| Protein 7.08g | 11% |
