Epicure Recipes
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Blueberry Pancakes

Onion-freeSugar ConsciousGarlic-freeBreakfastMother’s DayBirthdayLow-sodiumGluten-freeDairy-freeBreakfast

15 min

6–8 pancakes

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Ingredients

  • 1 pkg Pancake & Waffle Mix
  • 1 egg
  • 1 cup milk, your choice
  • 2 tbsp + 2 tsp oil, divided
  • 1 tsp vanilla extract
  • 1 tsp Cinnamon (Ground)
  • 1 1⁄4 cups blueberries, fresh or frozen

Preparation

  1. In a large bowl, whisk mix with egg, milk, 2 tbsp oil, and cinnamon. Fold in blueberries.
  2. Heat 1 tsp oil in Sauté Pan over medium heat. Working in batches and using 1⁄4 cup as a guide, scoop 3–4 pancakes into pan, leaving space between them. Cook until bubbles appear on top and underside is golden brown, about 3 min. Flip each pancake and cook until bottoms are golden brown, about 1–2 min.
  3. Repeat with remaining oil and batter.

Epicure Products Used

Nutritional Information

Per serving(2 pancakes): Calories 250, Fat 9 g (Saturated 1.5 g, 0.1 0 g), Cholesterol 50 mg, Sodium 350 mg, Carbohydrate 38 g (Fiber 4 g, Sugars 9 g), Protein 5 g.

Tips

Instead of folding blueberries into the batter, make a smiley face out of the berries after scooping batter into the pan: place 2 berries on top of each pancake for eyes and 4–6 berries for a big smile! Be careful, as the pan will be hot; junior chefs will need some help.

Perfectly Balance Your Plate

Serve with 3⁄4 cup plain 2% Greek yogurt and 1⁄2 cup berries.