Recipes >

Blueberry Pancakes

Ingredients

  • 4 cups blueberries, divided
  • 2 cups prepared biscuit and baking mix
  • 1 cup maple syrup
  • 2 large eggs
  • 1 1/2 cups whole milk
  • Zest of 1 orange
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter
  • 1 teaspoon baking powder
  • 1 tablespoon sugar

Prep Time:

10 minutes

Cook Time:

10 minutes

Serves:

8

with ripe blueberries and a splash of orange juice go together quick and easy with prepared baking mix.

This recipe makes 12-14 pancakes.

Why Try? Feel good about starting your day with a hot breakfast packed with antioxidant-rich blueberries.

Foodie Byte: Zest adds flavor that comes from the peel of citrus fruits. You can use a zester, grater, peeler or knife, but we recommend a good zester to avoid getting too much of the pith.

Preparation

  1. To prepare blueberry syrup, combine maple syrup and 1 cup blueberries in heavy medium saucepan over medium heat for 10 minutes.
  2. To prepare pancakes, combine baking mix, eggs, milk, orange zest, vanilla, butter, baking powder and sugar in mixing bowl; whisk to blend.
  3. Ladle pancake batter, 3 tablespoons at a time, onto oiled griddle.
  4. Sprinkle each pancake with about 1/4 cup blueberries. Cook over medium heat for 1 to 2 minutes, or until bubbles pop on surface of pancakes, flip and cook on the other side until lightly browned.
  5. Serve warm pancakes topped with blueberry syrup.

Nutritional Information

Calories 348, Carbohydrates 62g, Cholesterol 59mg, Fat 10g, Fat Calories 93, Fiber 2g, Protein 6g, Saturated Fat 4g, Sodium 476mg. Daily Values: Calcium 171.37mg 17%, Phos 86.66mg 9%, Copper 0.07mg 4%, Zinc 1.04mg 7%, Panto 0.48mg 5%, Biotin 3.37mcg 1123%, Iodine 17.15mcg 11%, Magnesium 19.53mg 5%, Iron 1.38mg 8%, Vitamin B6 4%, Vitamin C 15%, Vitamin B12 5%, Vitamin D 9%, Vit E-a-Toco 2%, Vitamin A 6%. Percent Daily Values are based on a 2,000 calorie diet.