Open your own pancake house on a weekend morning with these fruit-filled breakfast gems!
Blueberry Pancakes
- Prep Time 5 min
- Total 20 min
- Servings 15
- Ingredients 5
Ingredients
- 1 box Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
- 1/4 cup all-purpose flour
- 1 1/2 cups water
- 2 tablespoons vegetable oil
- 2 eggs
Instructions
-
Step1
Heat skillet or griddle over medium-high heat or to 375°F. Drain blueberries (from mix box); rinse and set aside.
-
Step2
In medium bowl, stir muffin mix and flour together. Add water, oil and eggs; stir until just blended (batter may be lumpy). Gently stir in blueberries.
-
Step3
Pour by slightly less than 1/4 cupfuls onto hot greased skillet. Cook until edges are dry, about 1 minute 30 seconds. Turn; cook until golden brown, about 1 minute 30 seconds.
Nutrition
200
Calories
6 g
Total Fat
2 g
Protein
35 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 55
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Cholesterol
- 30 mg
- Sodium
- 200 mg
- Potassium
- 25 mg
- Total Carbohydrate
- 35 g
- Dietary Fiber
- 1 g
- Protein
- 2 g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 18%
- 18%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1 Fruit; 1 Fat;Tips from the Betty Crocker Kitchens
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