Blueberry Pancakes With Maple Orange Syrup Recipe – a delicious recipe with maple, orange juice, milk, egg, egg whites, sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Make Maple-Orange Syrup; Heat ingredients in 1-qt saucepan over medium heat,stirring occasionally, till hot; keep hot.
2
Spray UNHEATED skillet or possibly griddle with cooking spray; then heat over medium-high heat or possibly electric griddle to 375 degrees.
3
Or possibly heat skillet or possibly griddle over medium-high heat or possibly electric griddle to 375 degrees, then grease with vegetable oil or possibly shortening.
4
Stir remaining ingredients except blueberries in large bowl till blended.
5
Gently stir in blueberries.
6
Pour by slightly less than 1/4 cupfuls onto warm griddle.
7
Cook till edges are dry.
8
Turn; cook till golden.
9
Serve with syrup.
10
High Altitude (3500-6500 ft) No Changes
257
kcal
Calories
12
g
Fat
22
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 c. maple-flavored Syrup, 3 Tbsp. orange juice, 2 c. Reduced Fat Bisquick(r), 1 c. fat-free lowfat milk (skim), and more.
Yes, Blueberry Pancakes With Maple Orange Syrup Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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