Blueberry Pancakes (from a muffin mix)

Jump to Recipe
PinterestYummly

This post may contain affiliate links. Read our disclosure policy.

I love it when I can find multiple uses for an item. I like to know that I can make cookies from a cake mix. This recipe is that same kind of idea and it comes from Betty Crocker. You can make blueberry pancakes from a Betty Crocker blueberry muffin mix. You even use the juice from the can of blueberries in the box to make blueberry syrup.

These pancakes turned out fabulous and the whole family loved them. They are a little different to make though. First thing is they take longer to cook. The recipe says 1 1/2 minutes for the first side, it really does take that long. I also had my skillet turned all the way up to 400 degrees.

Blueberry Pancakes (from a muffin mix) | realmomkitchen.com

The other thing is these blueberry pancakes (from a muffin mix) are they are a little on the delicate side. So you need to be careful when you turn them over. Other than that, these are just like regular blueberry pancakes. 

Make these pancakes this weekend. Have them for breakfast of have them for dinner. This is also a great recipe to for kids in the kitchen.

Blueberry Pancakes (from a muffin mix) | realmomkitchen.com

Blueberry Pancakes (from a muffin mix)

Real Mom Kitchen

4.5 from 2 votes
Print Recipe Pin Recipe
Calories

Ingredients
  

  • 1 package Betty Crocker wild blueberry muffin mix
  • 1 ¾ cups water
  • ¼ cup vegetable oil
  • 2 eggs
  • ¾ cup maple-flavored syrup

Instructions
 

  • 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.
  • 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.
  • Heat reserved blueberry liquid and syrup. Serve syrup with pancakes. This makes about 15 pancakes. For thicker pancakes you can reduce the water to 1 1/2 cups, but I just did the 1 3/4 cup.
Tried this recipe?Let us know how it was!

This is the original photo from this post when it was first posted in May of 2009.

Laura
4.50 from 2 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. I followed the recipe exactly and the batter was awfully thin. The pancakes were thin and rubbery. The syrup wasn’t very good either. Maybe add less liquid and use a neutral flavored syrup such as light Karo syrup.

    Reply

  3. 5 stars
    I just made these using a store brand muffin mix – worked the same..and I only used half as the other half would just go to waste. I even made the syrup but didn’t use maple syrup (I’m not real fond of maple flavor) but I used another popular brand of pancake syrup. It was/is good but I think it would be more blueberrier if used some kind of white syrup like Karo or just a simple syrup with sugar and water added to the berry juice. Either way it was delicious.

    Reply

  4. I have been cooking with blueberries for the past six months. They are a great addition to any of the recipes I have used them. They add a good zing to the taste. I recently discovered a free blueberry book (with blueberry recipes). It is a good book and best of all it is free. It is called Blueberry Health Report. Here is a link if you are interested: https://www.traversebayfarms.com

    Reply

  5. What a great idea 🙂 Luckily you can buy this Betty Crocker muffin mix here in Scotland, so I shall pick up a box next time I’m grocery shopping so I can try these pancakes 🙂

    Reply

  6. My kids would love those. In fact, I wish I had a muffin mix tonight. Those look better than the french toast I’m making for dinner. Yeah, I’m going all out tonight 😉

    Reply