Blueberry Pancakes

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 475kcal

Ingredients

Pancakes

  • 1 cup Pancake mix refer to package instructions for further ingredients. Some call for egg or milk while others do not.
  • 1 cup Blueberries divided
  • 1/4 cup Heavy cream
  • Nonstick spray
  • 2 TBSP Maple syrup

Milk

  • 16 oz Milk cold
US Customary - Metric

Instructions

  • Mix the pancake mix per the instructions on the package according to the number of portions being made. Fold in ¾ of the blueberries, reserving some for topping.
  • Heat a large non-stick griddle or skillet over medium heat. While it heats, make the whipped cream topping.
  • Whisk the heavy cream in a bowl using an electric mixer or by hand with a whisk until stiff peaks form.
  • Cook the pancakes: Grease the non-stick griddle or skillet lightly with nonstick spray (as needed). Pour the batter into equal circles. Make sure to space them apart so they don't spread onto one another.
  • Once bubbles appear on top and the bottom is golden brown, flip the pancakes. Cook until firm and golden brown on both sides.
  • To serve: Top the pancakes with blueberries and whipped cream, and drizzle with maple syrup. Enjoy with milk.

Nutrition

Calories: 475kcal | Carbohydrates: 54g | Protein: 14g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 107mg | Sodium: 425mg | Potassium: 600mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1007IU | Vitamin C: 8mg | Calcium: 465mg | Iron: 1mg

Blueberry Pancakes

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories 475 kcal

Ingredients
 
 

Pancakes

  • 1 cup Pancake mix refer to package instructions for further ingredients. Some call for egg or milk while others do not.
  • 1 cup Blueberries divided
  • 1/4 cup Heavy cream
  • Nonstick spray
  • 2 TBSP Maple syrup

Milk

  • 16 oz Milk cold

Instructions
 

  • Mix the pancake mix per the instructions on the package according to the number of portions being made. Fold in ¾ of the blueberries, reserving some for topping.
  • Heat a large non-stick griddle or skillet over medium heat. While it heats, make the whipped cream topping.
  • Whisk the heavy cream in a bowl using an electric mixer or by hand with a whisk until stiff peaks form.
  • Cook the pancakes: Grease the non-stick griddle or skillet lightly with nonstick spray (as needed). Pour the batter into equal circles. Make sure to space them apart so they don't spread onto one another.
  • Once bubbles appear on top and the bottom is golden brown, flip the pancakes. Cook until firm and golden brown on both sides.
  • To serve: Top the pancakes with blueberries and whipped cream, and drizzle with maple syrup. Enjoy with milk.

Nutrition

Calories: 475kcalCarbohydrates: 54gProtein: 14gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 107mgSodium: 425mgPotassium: 600mgFiber: 3gSugar: 31gVitamin A: 1007IUVitamin C: 8mgCalcium: 465mgIron: 1mg
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