HOW TO MAKE FLUFFY PANCAKES WITH MIX RECIPES

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FLUFFY LEMON BLUEBERRY PANCAKES | JUST A PINCH RECIP…



Fluffy Lemon Blueberry Pancakes | Just A Pinch Recip… image

These light, fluffy lemon blueberry pancakes are such a refreshing way to start the day! If you love lemon and blueberry, you'll really enjoy these for breakfast or brunch. The lemon is subtle and the perfect complement to the blueberries. Vanilla yogurt adds just a touch of sweetness to them so they're slightly sweet without syrup. Simple enough to make for an everyday breakfast, but nice enough to serve on a special occasion.

Provided by sherry monfils @smonfils

Categories     Other Breakfast

Prep Time 10 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 7

2 cup(s) Bisquick heart smart biscuit mix
1 cup(s) fat-free milk
1 cup(s) low-fat vanilla yogurt
2 large eggs
1 teaspoon(s) lemon zest
1 cup(s) fresh or frozen blueberries (I used Wymans wild blueberries frozen)
- real maple syrup, for drizzling.

Steps:

  • In a large bowl, combine Bisquick mix, milk, yogurt, eggs, and lemon zest. Mix well.
  • Stir in blueberries.
  • Coat a large skillet with cooking spray. Place skillet over medium heat. When hot, pour 1/4 cup batter into skillet. When bubbles start to form in pancake, flip over and cook until other side is brown.
  • Repeat with all the batter.
  • Serve with warm syrup.

FLUFFY GLUTEN-FREE PANCAKES - MIX NOW OR SAVE FOR LATER!



Fluffy Gluten-Free Pancakes - Mix now or save for later! image

The best gluten-free pancakes! You are going to love this gluten-Free pancake mix recipe with a dairy-free and vegan option. It's simple to make, a tried and true gluten-free pancake recipe, and can be made right away, or stored for future use. These easy gluten-free pancakes are fluffy and scrumptious.

Provided by chrystal

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 9

1 1/4 cups (185g) of my all purpose gluten-free flour blend or Bob's Red Mill 1-to-1 gluten free flour blend
1 tablespoon granulated sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon (you can leave this out if you want)
1 egg
1 cup buttermilk (or 1 cup flaxmilk or dairy-free milk of choice + 1 teaspoon white vinegar)
1/4 cup oil of choice (I use avocado oil)

Steps:

  • Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
  • Add the wet ingredients to your mixing bowl and stir just until combined.
  • Ladle 1/4 cup of pancake batter onto your hot griddle, or pan.
  • Cook for 2-3 minutes, or until bubbles form around the edges.
  • Flip and continue to cook until cooked through.
  • Serve hot.
  • This recipe can be doubled, or tripled.

Nutrition Facts : Calories 150 calories, CarbohydrateContent 16 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 8.5 grams fat, FiberContent 0 grams fiber, ProteinContent 3.5 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1 pancake, SodiumContent 0 grams sodium, SugarContent 0 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat

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These light, fluffy lemon blueberry pancakes are such a refreshing way to start the day! If you love lemon and blueberry, you'll really enjoy these for breakfast or brunch. The lemon is subtle and the perfect complement to the blueberries. Vanilla yogurt adds just a touch of sweetness to them so they're slightly sweet without syrup. Simple enough to make for an everyday breakfast, but nice enough to serve on a special occasion.
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