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Easy Blueberry-White Chocolate Pancakes

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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Blueberry pancakes are even sweeter thanks to white vanilla baking chips. Ready to eat in only 20 minutes.
By Sarah Caron
Created Apr 6, 2012
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  • 1
    Heat nonstick griddle or skillet over medium-low heat.
  • 2
    Meanwhile, make pancake batter using Bisquick mix, milk and eggs as directed on box. Fold in blueberries and white vanilla chips.
  • 3
    For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 4 minutes or until bubbles break on surface and edges just begin to dry. Turn; cook 3 or 4 minutes or until golden brown.
  • 4
    Serve pancakes with butter and syrup.

Tips from the Betty Crocker Kitchens

  • tip 1
    Frozen raspberries can be substituted for the frozen wild blueberries.
  • tip 2
    These pancakes are sweet on their own, so you might not need that syrup.


Nutrition Facts are not available for this recipe
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