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Blueberry Pancakes

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  • Prep 5 min
  • Total 20 min
  • Servings 15
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Open your own pancake house on a weekend morning with these fruit-filled breakfast gems!
Updated May 16, 2022
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Ingredients

Steps

  • 1
    Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
  • 2
    Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
  • 3
    Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.

Tips from the Betty Crocker Kitchens

  • tip 1
    For thicker pancakes, decrease water to 1 1/2 cups.
  • tip 2
    Freeze extra pancakes for a quick breakfast or snack. Place cooled pancakes between sheets of waxed paper and seal in a plastic bag. Reheat them in your microwave or toaster.

Nutrition

200 Calories, 6 g Total Fat, 2 g Protein, 35 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
30 mg
Sodium
200 mg
Potassium
25 mg
Total Carbohydrate
35 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
18%
18%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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