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Blueberry Pancakes with Blueberry-Spice Syrup


Makes 4 servings


1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup fat-free (skim) milk
2 egg whites
1 tablespoon margarine, melted
1/2 cup blueberries
Blueberry-Spice Syrup
Nonstick cooking spray


  1. Combine flour, sugar, baking powder and salt in medium bowl. Beat milk and egg whites in small bowl; stir in margarine. Add milk mixture to flour mixture, stirring until almost smooth. Gently fold in blueberries. Prepare Blueberry-Spice Syrup; set aside.
  2. Coat large nonstick skillet with cooking spray. Heat over medium heat until water droplets sprinkled on skillet bounce off surface. Drop batter by 1/4 cupfuls into skillet. Cook 2 to 3 minutes until bubbles appear at edges and bottoms of pancakes are lightly browned. Turn pancakes; cook until bottoms of pancakes are lightly browned. Serve with Blueberry-Spice Syrup.

Nutritional Information

Fiber 2 g
Carbohydrate 63 g
Cholesterol 1 mg
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 10 %
Calories 306
Protein 7 g
Sodium 388 mg

Dietary Exchange

Fruit 3-1/2
Starch 1
Fat 1/2

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