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Blueberry Pancakes

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Blueberry Pancakes
  • Prep Time 5 min
  • Total Time 20 min
  • Servings 15
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Open your own pancake house on a weekend morning with these fruit-filled breakfast gems!

Ingredients

1
package Betty Crocker™ wild blueberry muffin mix
1 3/4
cups water
1/4
cup vegetable oil
2
eggs
3/4
cup maple-flavored syrup

Directions

  • 1 Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
  • 2 Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
  • 3 Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.
Tips  

For thicker pancakes, decrease water to 1 1/2 cups.

Freeze extra pancakes for a quick breakfast or snack. Place cooled pancakes between sheets of waxed paper and seal in a plastic bag. Reheat them in your microwave or toaster.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
55
)
Daily Value
Total Fat
6 g
(
Saturated Fat
1 g
)
Cholesterol
30 mg
Sodium
200 mg
Potassium
25 mg
Total Carbohydrate
35 g
(
Dietary Fiber
1 g
)
Protein
2 g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
18%
18%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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