Blueberry buttermilk pancakes with Nutella® hazelnut spread
Measure mix by lightly spooning it into measuring cup and leveling it off.
Whisk together pancake mix and cold water. Do not overmix. Gently fold in ½ cup of blueberries. Let batter stand 2 minutes.
Heat large non-stick skillet over medium heat or pancake griddle to 375°F. Lightly grease with melted butter or non-stick cooking spray.
Pour slightly less than 1/4 cup per pancake, into skillet or onto griddle.
Cook 1 – 1 ½ minutes per side. For light and fluffy pancakes, flip only once, when tops bubble and bottoms are golden brown. Set aside to keep warm.
Repeat with remaining butter and batter.
Spread Nutella® evenly over pancakes. Serve with remaining fresh blueberries.
So fruity and so irresistible! Try our delicious and fresh recipe of blueberry buttermilk pancakes with Nutella®!