Easy Blueberry Pancakes

Easy Blueberry Pancakes

Make their morning with light, tender pancakes. Your fresh or frozen blueberries make them extra-special.

Prep Time

20

Minutes

Total Time

25

Minutes

Makes

13

pancakes

2
cups Original Bisquick® mix
1
cup milk
2
eggs
1
cup fresh or Cascadian Farm® frozen organic blueberries (thawed)
  1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  2. Stir Bisquick, milk and eggs until blended; gently stir in blueberries. Pour by slightly less than 1/4 cupfuls onto hot griddle.
  3. Cook until edges are dry. Turn; cook until golden.
Makes 13 pancakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
For uniformly shaped pancakes, pour the batter from an ice-cream scoop or a 1/4-cup measure.
Variation
Don't be blue! You can use other types of berries instead of blueberries. Raspberries, blackberries or a combination would be yummy!
Success
Smaller berries will work better than very large ones.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 95
    • (Calories from Fat 35 ),
  • Total Fat 4 g
    • (Saturated Fat 1 g,),
  • Cholesterol 35 mg;
  • Sodium 280 mg;
  • Total Carbohydrate 14 g
    • (Dietary Fiber 1 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.