Pregnancy Friendly Blender Pancake Batter
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Learn more →Ingredients
4 servings
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For cooking
- unsalted butter or neutral oil, for the pan
Instructions
- 1
Add the flour, sugar, baking powder, baking soda, and salt to the blender, followed by the buttermilk, egg, melted butter, and vanilla extract. Blend on low speed for 10–15 seconds, just until the batter is smooth and no dry streaks remain — do not over-blend.
- 2
Let the batter rest in the blender for 5 minutes while you heat the pan. This allows the leaveners to activate and the flour to hydrate fully.
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