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Gluten-Free Blueberry Sour Cream Pancakes

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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Top these gluten free pancakes with butter and pure maple syrup.

Ingredients

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

Directions

  • 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.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Don’t have any fresh blueberries? Frozen can be substituted, but do not thaw the blueberries.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
270
Calories from Fat
110
% Daily Value
Total Fat
13g
19%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
390mg
16%
Potassium
180mg
5%
Total Carbohydrate
34g
11%
Dietary Fiber
1g
7%
Sugars
9g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
0%
0%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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