Easy Blueberry Pancakes

Easy Blueberry Pancakes
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  • Prep

    20

    min

  • Total

    25

    min

  • Servings

    13

Make their morning with light, tender pancakes. Your fresh or frozen blueberries make them extra-special.

Ingredients

  • 2

    cups Original Bisquick™ mix

  • 1

    cup milk

  • 2

    eggs

  • 1

    cup fresh or Cascadian Farm® frozen organic blueberries (thawed)

Steps

  • 1
    Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • 2
    Stir Bisquick, milk and eggs until blended; gently stir in blueberries. Pour by slightly less than 1/4 cupfuls onto hot griddle.
  • 3
    Cook until edges are dry. Turn; cook until golden.

Recipe Tips

  • tip 1

    For uniformly shaped pancakes, pour the batter from an ice-cream scoop or a 1/4-cup measure.

  • tip 2

    Don’t be blue! You can use other types of berries instead of blueberries. Raspberries, blackberries or a combination would be yummy!

  • tip 3

    Smaller berries will work better than very large ones.

Nutrition

95 Calories, 4 g Total Fat, 3 g Protein, 14 g Total Carbohydrate

Nutrition Facts

Serving Size:

1 Serving

Calories
95
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
35 mg
Sodium
280 mg
Potassium
70 mg
Total Carbohydrate
14 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:

1 Starch; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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