Gluten-Free Blueberry Sour Cream Pancakes

Gluten-Free Blueberry Sour Cream Pancakes

Top these gluten free pancakes with butter and pure maple syrup.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

1
cup Bisquick® Gluten Free mix
1
cup milk
2
tablespoons vegetable oil
1
egg
1/4
cup sour cream
1
cup fresh blueberries
Butter, if desired
  1. In large bowl, stir Bisquick mix, milk, oil and egg until well blended. Stir in sour cream; gently fold in blueberries.
  2. Heat griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  3. For each pancake, pour 1/4 cupfuls of batter onto hot griddle. Cook pancakes until dry around edges. Turn and cook other side until golden brown. Serve with butter.
Makes 4 servings (3 pancakes each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Substitution
Don’t have any fresh blueberries? Frozen can be substituted, but do not thaw the blueberries.

Nutrition Information:

1 Serving (1 serving)
  • Calories 270
    • (Calories from Fat 110),
  • Total Fat 13g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 390mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 1g,
    • Sugars 9g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.