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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.

Aunt Betty’s Blueberry Pancakes , 2.0 out of 5 based on 6 ratings


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?

Reviewed on by

Just made and ate these for the first time. They are delicious . My husband is
sharing a lot of my meals so I don’t have to cook two meals every time and he’s
loving everything. Isn’t that great! The recipe says to use the 1/3 cup to measure
out the dough oh! oh! only made 9 pancakes. Will use a scant 1/4 cup next time to
get the 12 pancakes , hope that works. The only change I made to the recipe is
omitting the sugar all together because I am diabetic and going to “drown” them in
one whole tbsp. of syrup (that’s me being funny). Very happy with this recipe.