Sour Cream-Blueberry Pancakes

Sour Cream-Blueberry Pancakes

Want to know the secret to blueberry pancakes bursting with blueberry flavor? Sour cream! It adds a rich, creamy taste you'll love.

Prep Time

30

Minutes

Total Time

35

Minutes

Makes

12

pancakes

2
cups Original Bisquick® mix
1
cup sour cream
1/2
cup milk
2
eggs
1
cup fresh or frozen (thawed) blueberries
  1. Heat skillet over medium-high heat or electric griddle to 350ºF; grease skillet or griddle.
  2. Beat Bisquick, sour cream, milk and eggs in large bowl with wire whisk or hand beater until smooth. Stir in blueberries. Pour a little less than 1/4 cup batter for each pancake into hot skillet.
  3. Cook about 3 minutes or until edges are dry. Turn; cook about 3 minutes or until golden brown.
Makes 12 pancakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Spraying cooking spray onto a hot surface or near a heat source is not recommended because of the potential for fires.
Special Touch
Use a small strainer to dust these tasty pancakes with baking cocoa or powdered sugar for added elegance.
Variation
Any other type of berry would work in place of the blueberries. Or make Bumbleberry Pancakes by using several different types of berries.
Success
Don't get all mixed up when making blueberry pancakes. Gently stir in the blueberries last. Mixing them in too early or mixing too much will turn your pancake batter blue!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 65 ),
  • Total Fat 8 g
    • (Saturated Fat 3 g,),
  • Cholesterol 50 mg;
  • Sodium 310 mg;
  • Total Carbohydrate 15 g
    • (Dietary Fiber 1 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.