Blueberry Muffin Pancakes

These pancakes are best shared because, otherwise, you will be eating a whole box of muffin mix on your own. Which is not the worst thing that can happen to you.

Cook Time: 15-20 minutes

Prep Time: 10 minutes

Serving Size: 4-5 people

Ingredients

Pancakes

• 1 box Betty Crocker blueberry muffin mix

• 1 cup milk

• 1 cup blueberries

• 3 tablespoons unsalted butter

• 1 tablespoon sugar

• whipped cream, for topping (optional)

• lemon zest, for topping (optional)

Blueberry Syrup

• 1/2 cup blueberries

• 1 cup syrup

• 1-2 teaspoon water

• 1 tablespoon unsalted butter

Instructions

Pancakes

1. In a small pan, add the blueberries, sugar and butter. Cook on medium heat until the berries start to boil and the liquid is a dark purple color. This should take about 5 minutes.

2. As the blueberries are cooking, add the Betty Crocker blueberry muffin mix (discard the canned blueberries that come with the mix), milk, and eggs. Mix until all combined.

3. Once the blueberries are finished cooking, let them cool slightly and then add to the batter. Slowly fold in the berries.

4. Heat a skillet and coat with butter. Pour pancakes in your desired size on the pan.

5. Cook the pancakes for about 5-6 minutes, or until the tops of the pancakes have small bubbles and are turning matte. Then flip the pancakes and cook for another 2-4 more minutes. Transfer the pancake to another pan (over very low hear) to keep warm as you make the other pancakes. Repeat this process with remaining batter.

6. The pancakes are best served warm with the blueberry syrup, lemon zest, and whipped cream.

Blueberry Syrup

1. In a small sauce pot, add the blueberries, syrup, butter, and water. Cook on medium-high heat until right before boiling.

2. Remove the syrup from the heat and serve over pancakes while the syrup is warm.