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Easy Blueberry Pancakes

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  • Prep 20 min
  • Total 25 min
  • Servings 13
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Make their morning with light, tender pancakes. Your fresh or frozen blueberries make them extra-special.
Created Jan 16, 2018
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Ingredients

  • 2 cups Original Bisquick™ mix
  • 1 cup milk
  • 2 eggs
  • 1 cup fresh or frozen 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.

Expert Tips

  • Tip 1
    Success For uniformly shaped pancakes, pour the batter from an ice-cream scoop or a 1/4-cup measure.
  • Tip 2
    Variation Don't be blue! You can use other types of berries instead of blueberries. Raspberries, blackberries or a combination would be yummy!
  • Tip 3
    Success Smaller berries will work better than very large ones.

Nutrition Information

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

Nutrition Facts

Serving Size: 13
Calories
95
Total Fat
4g
Saturated Fat
1g
Cholesterol
35mg
Sodium
280mg
Total Carbs
14g
Dietary Fiber
1g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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