This muesli pancake recipe is an easy way to incorporate whole grains into your breakfast.
Blueberry Muesli Buttermilk Pancakes
- Prep Time 20 min
- Total 30 min
- Servings 6
- Ingredients 9
Ingredients
- 1 cup buttermilk
- 3/4 cup Nature Valley™ toasted oats muesli blueberry
- 3/4 cup Gold Medal™ white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons vegetable oil
- 2 tablespoons real maple syrup
- 1 egg
Instructions
-
Step1In medium bowl, mix buttermilk and muesli; let stand 15 minutes.
-
Step2Add remaining ingredients; beat with whisk until just combined.
-
Step3Heat a lightly oiled griddle to 350°F or 10-inch skillet over medium-high heat. For each pancake, scoop a little less than 1/4 cup batter onto hot griddle.
-
Step4Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown.
Nutrition
210
Calories
8g
Total Fat
6g
Protein
27g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 80
- Total Fat
- 8g
- 13%
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 11%
- Sodium
- 350mg
- 14%
- Potassium
- 190mg
- 5%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 6g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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