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Gluten-Free Blueberry Sour Cream Pancakes

Gluten-Free Blueberry Sour Cream Pancakes
  • Prep 20 min
  • Total 20 min
  • Servings 4
Top these gluten free pancakes with butter and pure maple syrup.
Updated January 23, 2013

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 serving
Calories
270
Calories from Fat
110
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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