Gluten Free Blueberry Sour Cream Pancakes

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

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Prep Time 20 min
Total Time 20 min
Servings 4

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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving

Calories: 270
Calories from Fat: 110),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 390mg; 390%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 1g 1% Sugars 9g 9% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 4%;
Calcium: 15%;
Iron: 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;