Breakfast

Buttermilk Bisquick Blueberry Pancakes is for Breakfast.

Buttermilk Bisquick Blueberry Pancakes takes 5 minutes to prepare.

Buttermilk Bisquick Blueberry Pancakes takes 5 minutes to cook.

Buttermilk Bisquick Blueberry Pancakes makes 18 servings.

The ingredients for Buttermilk Bisquick Blueberry Pancakes are:

4 cups original Bisquick mix
3 1/2 cups low-fat buttermilk
2 large eggs
2 teaspoons baking soda
2 cups fresh blueberries

Here is how you make Buttermilk Bisquick Blueberry Pancakes:

Heat electric griddle to 375 degrees or griddle pan on the stove over medium-high heat. If NOT non-stick, spray with cooking spray and brush with melted butter.Whisk together Bisquick mix and baking soda. Whisk together buttermilk and raw eggs. Add egg mixture to Bisquick mixture and stir until combined. Do not over mix. Add blueberries (you can toss them with a tablespoon of flour or Bisquick to prevent them from sinking in the batter).Pour batter onto griddle in 1/4 cup increments. Turn when top is dry and bubbles have formed on the tops. Cook on second side for about 60 seconds (or until lightly browned).Serving Size: Makes 18 servings of 2 pancakes each (1/4 cup batter)Number of Servings: 18Recipe submitted by SparkPeople user EILEENNP.

The nutritional information for Buttermilk Bisquick Blueberry Pancakes is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 143.8

• Total Fat: 4.0 g
• Cholesterol: 22.6 mg
• Sodium: 474.8 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 1.1 g
• Protein: 4.4 g