Easy Blueberry Pancakes

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.