Blueberry Pancakes Recipe
- 1 (18.2 ounce) package Betty Crocker® wild blueberry muffin mix
- 1 3/4 cups water
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup maple-flavored syrup
step 1: Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
step 2: Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
step 3: Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.