Blueberry Bisquick Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 cups Bisquick mix1 cup whole milk3 tablespoons granulated sugar2 1/2 teaspoons baking powder2 tablespoons unsalted butter, melted1 teaspoon pure vanilla extract2 cups fresh or defrosted blueberries (dried well)1 tablespoon unsalted butter for griddle
Mix dry ingredients together in large bowl (preferably with a pouring spout). In a smaller bowl, whisk together the eggs, milk, vanilla, and cooled melted butter.
Add wet ingredients to dry ingredients and mix until blended. Fold in blueberries.
Let batter (covered and without berries) stand in refrigerator until ready to cook. Even overnight works well but don't put in the blueberries until you are ready to cook the pancakes. Even 30 minutes improves the outcome.
Heat a griddle or skillet over medium to medium-high heat. Rub the surface with a very small amount of butter (there shouldn't be any gathering in the pan).
Pour about 1/4 cup batter (using a ladle or pouring directly from a bowl with a spout) onto the hot surface. When the surface is covered with bubbles, flip and brown the other side. (The second side takes less time). Remove to a wired rack over a baking sheet and put in a 200 degree oven to keep warm. Continue cooking the pancakes until the batter is all used.
Serve with butter and/or syrup. You can also serve with butter and powdered sugar.
We have this every two weeks for our Sunday night dinner with bacon, ham, sausage, or Spam, and scrambled eggs.
Serving Size: Makes 7 servings of 2 pancakes each
Number of Servings: 7
Recipe submitted by SparkPeople user EILEENNP.
Add wet ingredients to dry ingredients and mix until blended. Fold in blueberries.
Let batter (covered and without berries) stand in refrigerator until ready to cook. Even overnight works well but don't put in the blueberries until you are ready to cook the pancakes. Even 30 minutes improves the outcome.
Heat a griddle or skillet over medium to medium-high heat. Rub the surface with a very small amount of butter (there shouldn't be any gathering in the pan).
Pour about 1/4 cup batter (using a ladle or pouring directly from a bowl with a spout) onto the hot surface. When the surface is covered with bubbles, flip and brown the other side. (The second side takes less time). Remove to a wired rack over a baking sheet and put in a 200 degree oven to keep warm. Continue cooking the pancakes until the batter is all used.
Serve with butter and/or syrup. You can also serve with butter and powdered sugar.
We have this every two weeks for our Sunday night dinner with bacon, ham, sausage, or Spam, and scrambled eggs.
Serving Size: Makes 7 servings of 2 pancakes each
Number of Servings: 7
Recipe submitted by SparkPeople user EILEENNP.
Nutritional Info Amount Per Serving
- Calories: 240.0
- Total Fat: 8.7 g
- Cholesterol: 18.3 mg
- Sodium: 520.2 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 2.0 g
- Protein: 4.1 g
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