Easy Blueberry Pancakes

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

  • Prep Time 20 min
  • Total Time 25 min
  • Servings 13

Ingredients

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.

Expert Tips

For uniformly shaped pancakes, pour the batter from an ice-cream scoop or a 1/4-cup measure.

Don't be blue! You can use other types of berries instead of blueberries. Raspberries, blackberries or a combination would be yummy!

Smaller berries will work better than very large ones.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
95
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
35 mg
35 %;
Sodium
280 mg
280 %;
Total Carbohydrate
14 g
14 %
(Dietary Fiber
1 g
1 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.