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Aunt Betty’s Blueberry Pancakes

Renal Diet Nutrient Analysis

  • Servings per recipe: 6 (12 pancakes)
  • Serving size: 2 pancakes

Nutrient Analysis

  • Calories: 223
  • Protein: 7g
  • Carbohydrates: 35g
  • Fibre: 2g
  • Total Fat: 6g
  • Sodium: 196mg
  • Phosphorus: 100mg
  • Potassium: 128mg

Renal and Diabetic Exchanges

2 starch


1 1/2 cups sifted plain all-purpose flour
2 teaspoons baking powder
3 tablespoons sugar
1 cup buttermilk
2 tablespoons no-salt margarine, melted
2 eggs, slightly beaten
1 cup canned blueberries, rinsed or 1 cup frozen, rinsed


Sift together flour, baking powder and sugar in a mixing bowl.
Make a well in the center and add the remaining ingredients.
Stir, starting at the center and gradually mix in the dry ingredients to make a smooth batter. Begin cooking immediately.
Heat a heavy 12-inch skillet or griddle and grease it lightly.
Using 1/3 cup measuring cup, spoon out pancakes and cook until done, flipping the pancake only once.


Reviewed on by

Great recipe! Sifting the flour makes them light and fluffy. One question…why does the picture of the biscuits come up when I click on the pancake recipe?