Mini Blueberry Buttermilk Aunt Jemima® Pancakes with NUTELLA® hazelnut spread and Strawberries

6 port
7 ingr
25 min
Mini Blueberry Buttermilk Pancakes with NUTELLA® hazelnut spread and Strawberries


Recipe Yield: 6 servings (1 pancake per serving)
Prep and Cooking Time: 25 minutes

1/2 cup Aunt Jemima® Buttermilk Pancake Mix
1/4 cup plus 2 tablespoons reduced-fat milk
1 1/2 teaspoons oil
1 egg, beaten
1 cup fresh or frozen blueberries (thawed, drained)
6 tablespoons Nutella® hazelnut spread
1 cup chopped strawberries


Heat skillet over medium-low heat or electric griddle to 375°F.


In medium bowl, combine pancake mix, milk and oil. Measure out 2 tablespoons of beaten egg; add to bowl. Discard remaining beaten egg or reserve for another use. Stir just until large lumps disappear (do not beat or overmix). Let stand 1 to 2 minutes to thicken.


Pour approximately 3 tablespoons batter for each pancake onto lightly greased skillet or griddle to make 6 pancakes. Sprinkle with a few blueberries, if desired. Turn when pancakes bubble on top and bottoms are golden brown. Cook about 1 minute or until pancakes are golden brown. Keep pancakes warm until ready to serve.


When ready to serve, spread 1 tablespoon of Nutella® hazelnut spread on one side of each pancake and top with chopped strawberries and additional blueberries, if desired.