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Gluten-Free Blueberry Sour Cream Pancakes
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Prep Time:
20 minutes
20 minutes
Total Time:
20 minutes
20 minutes
Indulge in fluffy gluten free pancakes topped with rich butter and sweet maple syrup.
Ingredients:
- 1 cup Bisquick™ Gluten Free mix
- 1 cup milk
- 2 tablespoons vegetable oil
- 1 egg
- 1/4 cup sour cream
- 1 cup fresh blueberries
- Butter, if desired
Instructions:
- Combine Bisquick mix, milk, oil, and egg in a large bowl until thoroughly blended. Gently mix in sour cream, then fold in blueberries.
- Preheat a griddle to 375°F or a 12-inch skillet over medium-high heat. Test the griddle by sprinkling a few drops of water - if bubbles jump around, it's ready. Grease with vegetable oil or use cooking spray before heating.
- Ladle 1/4 cup of batter per pancake onto a hot griddle. Cook until edges are dry, flip, and continue cooking until golden brown. Serve with butter.
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