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Gluten-Free Blueberry Sour Cream Pancakes

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By Betty Crocker Kitchens
Updated Jan 23, 2013
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Top these gluten free pancakes with butter and pure maple syrup.

Gluten-Free Blueberry Sour Cream Pancakes

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 7
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Ingredients

Instructions

  • Step 
    1
    In large bowl, stir Bisquick mix, milk, oil and egg until well blended. Stir in sour cream; gently fold in blueberries.
  • Step 
    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).
  • Step 
    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.

Nutrition

270 Calories
13g Total Fat
5g Protein
34g Total Carbohydrate
9g Sugars

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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