Blueberry Pancakes
Fluffy, golden Blueberry Pancakes studded with sweet blueberries, ready in just 10 minutes. This simple batter comes together with pantry staples, and a homemade blueberry sauce option makes it easy to skip store-bought syrup.
Prep Time
20 min
Total Time
20 min
Servings
4
Ingredients
Pantry
2 tbs Oil
2 cups Baking Mix
Fridge and Freezer
1 cup Milk
2 Eggs
1 cup Frozen Blueberries
¼ cup Butter
¼ cup Pancake Syrup
Directions
Wash hands with soap and water. Grease an electric skillet and preheat to 350 degrees, or grease and heat a large, non-stick pan over medium heat.
In a large mixing bowl, combine the eggs, mix, milk and oil, and stir just until lumps disappear.
Pour about ¼ cup of batter per pancake onto the hot skillet or griddle. Cook until bubbles come to the surface of the pancake and the edges start to look dry. For blueberry pancakes, continue to the next step. For regular pancakes, skip to step 5.
For blueberry pancakes: sprinkle some blueberries on each pancake.
Turn over. Cook until cooked through and the bottom is golden brown. One serving is 2 pancakes. Serve with butter and syrup, if desired, or use the following recipe to make a blueberry sauce. Refrigerate leftover pancakes within 2 hours.
*For dairy-free pancakes, use a milk alternative and omit butter.
<ul><li>To make a blueberry sauce: combine ¼ cup water, 1 tbs cornstarch, 2 tbs sugar, and the bag of blueberries in a small saucepan. Cook over medium heat, stirring frequently, until thickened. Serve warm over pancakes. This sauce is also tasty on yogurt, waffles, and french toast.</li></ul>