Gluten Free Blueberry Sour Cream Pancakes Recipes
BLUEBERRY BLUEBERRY SOUR CREAM PANCAKES
If you like blueberries, this breakfast treat is for you. I am prejudiced but use wild Maine berries. They have that extra "bite"!
Provided by Aroostook
Categories Breakfast
Time 25m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients.
- Beat together wet ingredients.
- Add butter to egg and sour cream.
- Add milk to sour cream mixture.
- Mix wet ingredients into dry ingredients until just incorporated.
- Add blueberries last and fold in carefully.
- Preheat lightly coated griddle or skillet over medium heat.
- If you are using an electric griddle, set temperature to 360°F.
- Test by adding a few drops of water on hot pan. When the drops start to "dance" on the griddle it is time to cook.
- For each pancake, pour about a 1/4 cup of batter onto a hot griddle.
- Cook on first side until bubbles that form begin to pop and edges look dry.
- With a spatula, turn and cook until the second side is rich and golden-brown.
- Serve with Maine Blueberry Syrup or honey.
Nutrition Facts : Calories 301.6, Fat 15.2, SaturatedFat 8.8, Cholesterol 85.2, Sodium 539.8, Carbohydrate 34.3, Fiber 1.3, Sugar 6.1, Protein 7.6
BLUEBERRY SOUR CREAM PANCAKES
When our family of 10 goes blueberry picking, we have a bounty of berries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce. -Paula Hadley, Somerville, Louisiana
Provided by Taste of Home
Time 25m
Yield about 20 pancakes (3-1/2 cups topping).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm. , For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.
Nutrition Facts : Calories 332 calories, Fat 13g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 387mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
GLUTEN-FREE PANCAKES
Stir up these pancakes with Bisquick™ Gluten Free pancake & baking mix, and breakfast is on the table in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 10
Number Of Ingredients 4
Steps:
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary. In large bowl, stir all ingredients until well blended.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 150 mg, Sugar 2 g, TransFat 0 g
SOUR CREAM BLUEBERRY PANCAKES
Breakfast ready in 15 minutes. Enjoy tasty pancakes made with blueberry and Bisquick® Original baking mix.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 15
Number Of Ingredients 5
Steps:
- Heat griddle or skillet; grease if necessary. Stir all ingredients except blueberries in large bowl until blended. Stir in blueberries.
- Pour batter by scant 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden brown.
Nutrition Facts : Calories 115, Carbohydrate 12 g, Cholesterol 40 mg, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Pancake, Sodium 250 mg
SOUR CREAM-BLUEBERRY PANCAKES
Want to know the secret to blueberry pancakes bursting with blueberry flavor? Sour cream! It adds a rich, creamy taste you'll love.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Heat skillet over medium-high heat or electric griddle to 350°F; grease skillet or griddle.
- Beat Bisquick, sour cream, milk and eggs in large bowl with wire whisk or hand beater until smooth. Stir in blueberries. Pour a little less than 1/4 cup batter for each pancake into hot skillet.
- Cook about 3 minutes or until edges are dry. Turn; cook about 3 minutes or until golden brown.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg
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