Betty Crocker Wild Blueberry Pancakes are a delightful way to start your day, combining fluffy pancakes with bursts of sweet blueberries. Perfect for breakfast or brunch, the pancakes are a treat everyone will enjoy, bringing that delightful comfort food vibe right to your table.
When making pancakes, quality can make a significant difference in flavor and texture, so opt for fresh eggs and a good vegetable oil. If you’re looking for a lighter alternative, you could substitute the vegetable oil with melted coconut oil. The recipe uses a specific muffin mix, but feel free to experiment with other blueberry mixes or even homemade pancake batter; just adjust the water accordingly. For those with allergies, ensure your muffin mix is free from any allergens you need to avoid.
Pancakes, Waffles & Crepes
Betty Crocker Wild Blueberry Pancakes Recipe
Ingredients
- 1 (18 1/4 ounce) package betty crocker wild blueberry muffin mix
- 1 3/4 cups water (1 1/2 c. for thicker pancakes)
- 1/4 cup vegetable oil
- 2 eggs
Instructions
- Drain and rinse the blueberries, saving the juice to mix with maple syrup, if desired.
- In a medium bowl, combine the 1 (18 1/4 ounce) package of Betty Crocker wild blueberry muffin mix, 1 3/4 cups of water, 1/4 cup of vegetable oil, and 2 eggs until blended, but be careful not to overstir.
- Gently fold in the blueberries to maintain their shape and keep them juicy.
- Preheat your griddle and melt a pat of butter on it to prevent sticking.
- Pour about a third of a cup of batter onto the heated griddle for each pancake.
- When the pancake starts to bubble all over and the edges appear dry, it’s time to flip it and let it cook on the other side until golden brown.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 1 of 3: