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Sour Cream-Blueberry Pancakes

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Sour Cream-Blueberry Pancakes
  • Prep 30 min
  • Total 35 min
  • Servings 12
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Want to know the secret to blueberry pancakes bursting with blueberry flavor? Sour cream! It adds a rich, creamy taste you'll love.
Updated Sep 16, 2008

Ingredients

Steps

  • 1
    Heat skillet over medium-high heat or electric griddle to 350°F; 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Spraying cooking spray onto a hot surface or near a heat source is not recommended because of the potential for fires.
  • tip 2
    Use a small strainer to dust these tasty pancakes with baking cocoa or powdered sugar for added elegance.
  • tip 3
    Any other type of berry would work in place of the blueberries. Or make Bumbleberry Pancakes by using several different types of berries.
  • tip 4
    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

130 Calories, 8 g Total Fat, 3 g Protein, 15 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
65
Total Fat
8 g
Saturated Fat
3 g
Cholesterol
50 mg
Sodium
310 mg
Potassium
80 mg
Total Carbohydrate
15 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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