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Blueberry Muesli Buttermilk Pancakes

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Blueberry Muesli Buttermilk Pancakes
  • Prep 20 min
  • Total 30 min
  • Servings 6
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This muesli pancake recipe is an easy way to incorporate whole grains into your breakfast.
Updated May 5, 2015

Ingredients

  • 1 cup buttermilk
  • 3/4 cup Nature Valley™ toasted oats muesli blueberry
  • 3/4 cup Gold Medal™ white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 tablespoons vegetable oil
  • 2 tablespoons real maple syrup
  • 1 egg

Steps

  • 1
    In medium bowl, mix buttermilk and muesli; let stand 15 minutes.
  • 2
    Add remaining ingredients; beat with whisk until just combined.
  • 3
    Heat a lightly oiled griddle to 350°F or 10-inch skillet over medium-high heat. For each pancake, scoop a little less than 1/4 cup batter onto hot griddle.
  • 4
    Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top with your favorite syrup or yogurt and fresh berries.
  • tip 2
    Try this recipe with Nature Valley™ toasted oats muesli original.

Nutrition

210 Calories, 8g Total Fat, 6g Protein, 27g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
80
Total Fat
8g
13%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
350mg
14%
Potassium
190mg
5%
Total Carbohydrate
27g
9%
Dietary Fiber
3g
11%
Sugars
6g
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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