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Blueberry Pancakes
Blueberry Pancakes

Blueberry Pancakes

20 Review(s)
Cook Minutes 30 Min
Prep : 30 Min
These light and fluffy pancakes are bursting with delicious blueberries!
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What do I need ?
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup flour
2 Tbsp. sugar
1 Tbsp. Magic Baking Powder
1/2 tsp. salt
1 egg
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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How do I make it ?
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Step 1
Mix first 4 ingredients until blended.
Step 2
Whisk egg, milk and 1 Tbsp. oil in medium bowl until blended. Stir in flour mixture.
Step 3
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.
Step 4
Serve topped with remaining berries and Cool Whip.
Kraft Kitchen Tips!
Special Extra
Drizzle 1 Tbsp. warmed maple 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 12 g
18 %
Saturated fat 3.5 g
18 %
Cholesterol 50 mg
Sodium 600 mg
25 %
Total carbohydrate 48 g
16 %
Dietary fibre 3 g
12 %
Sugars 19 g
Protein 7 g
Vitamin A
8 %
Vitamin C
15 %
25 %
15 %
4 servings, 3 pancakes (192 g) 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.
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