Fluffy Betty Crocker Pancakes with Frozen Blueberries
These fluffy Betty Crocker pancakes with frozen blueberries are the BEST pancakes you'll ever eat! Thick, spongy, and made with buttermilk for a texture and flavor ordinary milk can't achieve, these pancakes have been my go-to since childhood.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 large egg
- 1 cup low-fat buttermilk
- 2 tablespoons vegetable oil
- ¾ cup frozen blueberries do not thaw; just rinse and pat dry
- 2 tablespoons unsalted butter plus more
- 2 tablespoons unsalted butter melted, for brushing
Instructions
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a small bowl, whisk the egg, then stir in the buttermilk and vegetable oil.
- Stir the wet ingredients into the bowl containing the dry ingredients until halfway incorporated. Add the frozen blueberries and finish stirring the batter until everything is just combined. Do not overmix. Some lumps and streaks of flour are fine.
- Add the 2 tablespoons of butter to a large griddle over two burners and heat it over medium-low to medium heat. Once the butter just begins to bubble, add about a ¼ cup of batter to the griddle; it should be hot enough that the batter doesn't spread too much. There should be enough room on the griddle to make 6 pancakes total. So, repeat the above step 5 more times.
- Allow the pancakes to cook (don't press down on them) until the edges begin to turn golden and you see the tops of them bubbling, 2-3 minutes. Flip the pancakes over and cook the other sides. Add more butter to the griddle if needed. Continue these steps until you finish the batter.
- Transfer the cooked pancakes to a plate and brush the tops of each one with some melted butter. Serve with lots of maple syrup. Enjoy!
Notes
Notes: The first batch of pancakes will take longer to cook. You may want to lower the heat at some point to allow the interior of the pancakes to fully cook without browning the exterior too much.
If you don't have a large griddle, use a large frying pan. You should be able to cook at least 4 of them at a time.
Nutrition
Serving: 1serving | Calories: 114kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 213mg | Potassium: 55mg | Fiber: 1g | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
Tried this recipe?Let me know how it was!