Pancakes, blueberry, prepared from recipe
Whole food · Baked Products
Photo: Wikipedia
A fluffy, golden-brown pancake studded with juicy, bursting blueberries that create pockets of sweet-tart flavor. The texture is tender and slightly cakey, with a soft crumb that contrasts with the berry's pop. Nutritionally, it provides a moderate energy boost from carbs and fats, with a modest amount of protein.
💚 Why it's loved
People love it for the perfect balance of sweet, tangy blueberries against the mild, buttery batter, creating a nostalgic comfort food. It's a beloved breakfast staple that's endlessly customizable with syrups, fruits, and creams.
⚠️ Watch-outs & how to enjoy it better
The refined flour and added sugar can cause rapid blood-sugar spikes, and it's often high in sodium. To counteract this, pair with protein (like Greek yogurt or eggs) and healthy fats (nuts or nut butter) to slow digestion, and consider a smaller portion size.
Key benefits
- Provides quick energy from carbohydrates
- Contains blueberry antioxidants like anthocyanins
- Offers a small amount of protein from eggs and milk
- Versatile base for both sweet and savory toppings
- Comforting, familiar food for many cultures
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The blueberries in pancake batter often sink to the bottom during cooking because they are denser than the batter, creating a distinct 'berry layer' on the cooked side.
Full nutrition (scales with serving)
| Water | 53.2 g |
| Energy | 222 kcal |
| Energy | 929 kj |
| Protein | 6.1 g |
| Total lipid (fat) | 9.2 g |
| Ash | 2.5 g |
| Carbohydrate, by difference | 29.0 g |
| Calcium, Ca | 206 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 151 mg |
| Potassium, K | 138 mg |
| Sodium, Na | 412 mg |
| Zinc, Zn | 0.54 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.24 mg |
| Selenium, Se | 14.0 ug |
| Vitamin C, total ascorbic acid | 2.2 mg |
| Thiamin | 0.20 mg |
| Riboflavin | 0.27 mg |
| Niacin | 1.5 mg |
| Pantothenic acid | 0.40 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 36.0 ug |
| Folic acid | 24.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 53.0 ug |
| Vitamin B-12 | 0.20 ug |
| Vitamin A, RAE | 50.0 ug |
| Retinol | 48.0 ug |
| Vitamin A, IU | 199 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.11 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.47 g |
| Fatty acids, total monounsaturated | 2.3 g |
| MUFA 16:1 | 0.07 g |
| MUFA 18:1 | 2.2 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.2 g |
| PUFA 18:2 | 3.7 g |
| PUFA 18:3 | 0.48 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 56.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.08 g |
| Threonine | 0.23 g |
| Isoleucine | 0.28 g |
| Leucine | 0.49 g |
| Lysine | 0.30 g |
| Methionine | 0.14 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.30 g |
| Tyrosine | 0.23 g |
| Valine | 0.32 g |
| Arginine | 0.27 g |
| Histidine | 0.14 g |
| Alanine | 0.23 g |
| Aspartic acid | 0.40 g |
| Glutamic acid | 1.5 g |
| Glycine | 0.19 g |
| Proline | 0.54 g |
| Serine | 0.34 g |
FAQ
Why do my blueberries sink to the bottom of the pancake?
Blueberries are denser than the raw batter. To prevent sinking, gently fold them into the batter just before cooking, or sprinkle them directly onto the poured batter on the hot griddle.
Can I use frozen blueberries instead of fresh?
Yes, but do not thaw them first. Add them frozen directly to the batter to prevent them from bleeding and turning the batter purple. They may require slightly longer cooking time.
How do I keep cooked pancakes warm while making a batch?
Place the cooked pancakes in a single layer on a baking sheet in a warm oven (around 200°F / 95°C). This keeps them warm and prevents sogginess better than stacking them.