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Gluten-Free Blueberry Sour Cream Pancakes

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Gluten-Free Blueberry Sour Cream Pancakes
  • Prep 20 min
  • Total 20 min
  • Servings 4
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Top these gluten free pancakes with butter and pure maple syrup.
Jan 18, 2018

Ingredients

  • 1 cup Bisquick™ Gluten Free mix
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1/4 cup sour cream
  • 1 cup fresh blueberries
  • Butter, if desired

Steps

  • 1
    In large bowl, stir Bisquick™ mix, milk, oil and egg until well blended. Stir in sour cream; gently fold in blueberries.
  • 2
    Heat griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • 3
    For each pancake, pour 1/4 cupfuls of batter onto hot griddle. Cook pancakes until dry around edges. Turn and cook other side until golden brown. Serve with butter.

Expert Tips

  • Tip 1
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Substitution Don’t have any fresh blueberries? Frozen can be substituted, but do not thaw the blueberries.

Nutrition Information

270 Calories, 13g Total Fat, 5g Protein, 34g Total Carbs, 9g Sugars

Nutrition Facts

Serving Size: 4
Calories
270
Total Fat
13g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
65mg
Sodium
390mg
Total Carbs
34g
Dietary Fiber
1g
Sugars
9g
Protein
5g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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