Blueberry Pancakes

Open your own pancake house on a weekend morning with these fruit-filled breakfast gems!

  • Prep Time 5 min
  • Total Time 20 min
  • Servings 15

Ingredients

1
package Betty Crocker™ wild blueberry muffin mix
1 3/4
cups water
1/4
cup vegetable oil
2
eggs
3/4
cup maple-flavored syrup
  • 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.

Expert Tips

For thicker pancakes, decrease water to 1 1/2 cups.

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 Information

NUTRITION INFORMATION PER SERVING

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