Make morning extra special with this Easy Blueberry Pancake Recipe. These fluffy blueberry-studded wonders are sure to be the star of table.
What You Need
Original recipe yields 4 servings
1 cup flour
2 Tbsp. sugar
1 Tbsp. CALUMET Baking Powder
1/2 tsp. salt
1 cup milk
2 Tbsp. oil, divided
2-1/4 cups fresh blueberries, divided
1/2 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Mix first 4 ingredients until blended.
Whisk egg, milk and 1 Tbsp. oil in medium bowl until blended. Stir in flour mixture.
Heat griddle or large skillet, brushed lightly with some of the remaining oil, on medium heat. Pour batter onto griddle, using 1/4 cup batter for each pancake. Immediately sprinkle 2 Tbsp. blueberries over batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
Serve topped with remaining berries and COOL WHIP.
Drizzle 1 Tbsp. warmed maple-flavored or pancake syrup over each serving of topped pancakes.
How to Keep Pancakes Warm
Before preparing the pancake batter, place baking sheet or ovenproof platter in 200ºF oven to warm. Cook pancakes as directed; place on warmed baking sheet. Cover, then return to oven to keep warm until all pancakes are cooked.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 3 pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.