Top these gluten free pancakes with butter and pure maple syrup.
Gluten-Free Blueberry Sour Cream Pancakes
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 7
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
Instructions
-
Step1In large bowl, stir Bisquick mix, milk, oil and egg until well blended. Stir in sour cream; gently fold in blueberries.
-
Step2Heat 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).
-
Step3For 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.
Nutrition
270
Calories
13g
Total Fat
5g
Protein
34g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 serving
- Calories
- 270
- Calories from Fat
- 110
- Total Fat
- 13g
- 19%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 390mg
- 16%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 9g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 15%
- 15%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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