These summery pancakes start with Bisquick and end with bursts of lemon blueberry flavor. They’re so easy and yet so fancy, you could make them for a baby shower or fancy brunch. Originally published August 8, 2012.

a stack of lemon blueberry pancakes on a white plate with butter and syrup.
Table of Contents
  1. Why you’ll love this Lemon Blueberry Pancakes Recipe
  2. What you’ll need for Lemon Blueberry Pancakes
  3. Substitutions and additions
  4. How to make Lemon Blueberry Bisquick Pancakes
  5. How to serve Bisquick Blueberry Pancakes with Lemon
  6. How to store Bisquick Pancakes with Lemon Juice and Blueberries
  7. Lemon Blueberry Pancake Recipe FAQs
  8. Bisquick Pancakes with Lemon Juice and Blueberries Recipe

Charlotte, now 18 months old, still has yet to successfully drink out of a normal cup. She is master of the sippy cup. I don’t see a problem with this, but Eric is very concerned. This mostly stems from the fact that Charlotte just started attending nursery at church, and he knows that at snack time the kids are given tiny cups of water to drink. He doesn’t want Charlotte to be the only kid in nursery with a drinking problem.

He has been bugging me to pick up some Dixie cups so that he can practice with her at home. I was at the store with my mom and niece awhile back, and finally decided to buy Eric some tiny cups. But they were only sold in packs of 300, and there was no way in heck that I was going to waste money on that many cups, since I knew Eric would probably use like 4 of them. So I left them on the shelf.

As we were walking out of the aisle, my niece noticed some plastic cups that were about the right size. There were only 8 in the package. And they were all different colors! What could be more perfect? I tossed them in the cart. Then my mom pointed out the packaging. It said “Party Time!” Yes, I bought my daughter plastic shot glasses to learn how to drink out of a cup. This on top of the fact that I took her to a bar a while back. Charlotte might have a hard time believing that her parents don’t even drink.

Why you’ll love this Lemon Blueberry Pancakes Recipe

This has been my favorite pancake recipe for years. These were on the cover of Woman’s Day once and I liked the recipe so much that I clipped it. Good thing, too, because for some reason I can’t find it on their site. These pancakes are light and fluffy and buttery and incredible. They are perfectly summery.

What you’ll need for Lemon Blueberry Pancakes

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

  • Pancake and baking mix, like Bisquick
  • Sugar
  • Baking powder
  • Lemon (for juice and zest)
  • Milk
  • Egg
  • Blueberries
  • Butter

Substitutions and additions

If you don’t have any pancake mix/Bisquick on hand, you can make your own (exactly what I did the first time I made this recipe). Combine 1 cup flour with 1/2 teaspoon salt and 1 tablespoon baking powder. Cut in 2 tablespoons of shortening with a pastry cutter. Note that you only need a cup of this mixture for the pancakes, so you will have a very small amount leftover.

Don’t have any blueberries on hand? You can still make these, they’ll just be plain lemon pancakes. Add butter and syrup and you’re good to go.

Is it better to use fresh or frozen blueberries in pancakes?

You can use either, but with a caveat: if you use frozen blueberries, it’s better NOT to mix them into the batter for aesthetic reasons. The frozen blueberries will ooze purple juice into the batter as you stir it, and then your batter will be an unpleasant blueish gray color. If you don’t care about how they look then it’s no big deal, just mix them in. But it’s easy enough to drop a few on top of each pancake as the first side cooks, so that’s my recommendation if you are using frozen blueberries.

How to make Lemon Blueberry Bisquick Pancakes

Here’s a quick overview of how to make this recipe. Full instructions can be found in the recipe card below!

  1. Combine baking mix, sugar, baking powder, and lemon zest in a medium bowl. Stir in milk and beaten egg, then add in lemon juice. Fold in blueberries.
  2. Melt butter in a large nonstick skillet. For each pancake, pour about 1/4 cup batter into the pan.
  3. Cook until bottoms are golden; turn over and cook the other side.

How to serve Bisquick Blueberry Pancakes with Lemon

If you’re serving brunch or a big breakfast for a crowd, here are some of my savory, EASY breakfast favorites that go well with these lemon blueberry pancakes. 

Creamy Scrambled Eggs for a Crowd << these are make-ahead and so easy (and cheesy).

Overnight Breakfast Sausage Casserole << everything you love about breakfast, wrapped up in one dish.

Easy Cheesy Chile Relleno Casserole << it doesn’t get any easier or tastier than this!

Spinach and Bacon Frittata << everything is better with bacon.

How to Bake Bacon in the Oven << keep it super simple with this…I literally can’t imagine anything better than a stack of pancakes and a heaping pile of crispy bacon. 

How to store Bisquick Pancakes with Lemon Juice and Blueberries

These pancakes are good in the fridge for 2-3 days; after that their texture and flavor starts going downhill. My recommendation is to freeze any leftovers right away and then warm them up whenever you need a quick breakfast. 

What is the best way to freeze homemade pancakes?

If you like a huge frozen lump of pancakes that are almost impossible to chisel apart, just throw them in a ziplock, still warm. Ha!

The best way to freeze pancakes is to let them cool completely, then lay them out on a baking sheet in the freezer for about 30 minutes. Then you can add them to a ziplock or reusable container and they’ll be easy to grab when you’re ready to warm them up. 

What is the best way to reheat pancakes?

How fast do you want a pancake? For me, microwaving is the way to go. Fast, easy, simple.

If you prefer, you can wrap your desired number of pancakes in tinfoil and pop them in a 350 degree oven for a few minutes (probably no more than 5). 

You can also pop a frozen (or refrigerated) pancake in the toaster, but it will get crispy on the edges. I don’t recommend trying this with a blueberry or chocolate chip pancake because the mix-ins are likely to fall down into the toaster and burn.

Lemon Blueberry Pancake Recipe FAQs

Why should blueberry be mixed with lemon?

Lemon and blueberry is one of my favorite flavor combinations. Blueberries on their own are sweet, but a little bland. When you add lemon, the bright, tart citrus contrasts with the sweetness and adds bright flavor. (I also love this combo in Blueberry Lemon Muffins and The Only Blueberry Pie I Truly Love!)

Do you add berries to pancake batter before or after pouring?

It depends on whether you’re adding fresh or frozen berries. If your blueberries are fresh, go right ahead and mix them into the batter. If they’re frozen, mixing them in can cause the batter to look grayish as the juice swirls in. I recommend adding frozen berries on top as the first side of the pancake is cooking (it’s also fine to add fresh berries that way, though not necessary). 

What is the secret to good pancakes?

There isn’t just one secret to pancakes you’ll absolutely love. Here are my best tips for making GOOD pancakes.
– Use milk, preferably whole or at least 2% ( you need the fat!)
– Don’t over mix the wet and dry ingredients
– Make sure to use an acid like lemon or buttermilk (it activates your baking soda)
– Drop the batter onto the griddle only when it is very hot. Test it by sprinkling on some water droplets, they should immediately sizzle.

How do you keep blueberries from sinking in pancakes?

Pancakes aren’t very tall, so I don’t really view sinking blueberries as a big deal. However, if you’d like to try it, you can mix your blueberries (especially frozen ones) with a tablespoon or two of flour before adding them to your pancakes. 

Should you let pancake batter sit for a while?

Pancake better doesn’t need to rest; in fact, if you let it sit too long, the leavening agents (like baking powder and/or baking soda) may no longer work as they should and you’ll be left with flat, sad pancakes. However, letting the batter sit for up to 30 minutes is just fine and can even make for fluffier pancakes–the flour will absorb some of the liquid during the rest. 

What should you avoid when mixing pancake batter?

Over-mixing is your worst enemy. It makes pancakes tough instead of light and fluffy. Only mix until there are no longer streaks of flour if you want tender pancakes.

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Bisquick Pancakes with Lemon Juice and Blueberries

5 from 1 vote
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 10 Servings
These lemon blueberry pancakes are light and fluffy and buttery and incredible. They are perfectly summery. Enjoy!

Ingredients

  • 1 cup pancake & baking mix*, such as Bisquick
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon lemon zest
  • 3/4 cup milk
  • 1 large egg, lightly beaten
  • 1 tablespoon lemon juice, fresh
  • 1/2 cup blueberries, fresh, although I bet frozen would work fine too
  • 2 teaspoons butter, or more

Instructions

  • Combine baking mix, sugar, baking powder, and lemon zest in a medium bowl. Stir in milk and beaten egg, then add in lemon juice. Fold in blueberries.
  • Melt butter in a large nonstick skillet. For each pancake, pour about 1/4 cup batter into pan.
  • Cook until bottoms are golden; turn over and cook until bottoms are golden. Repeat with remaining batter and butter.

Notes

*I didn’t have any, so I made my own. Combine 1 cup flour with 1/2 teaspoon salt and 1 tablespoon baking powder. Cut in 2 tablespoons of shortening with a pastry cutter. You only need a cup of this mixture for the pancakes, so you will have a very small amount leftover.

Nutrition

Serving: 1pancake | Calories: 62kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 130mg | Potassium: 65mg | Fiber: 1g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Calories: 62
Keyword: Blueberry, lemon, Pancakes
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Comments

  1. i will ned to try this. ive made several different home made pancakes but they are always paper thin or never rise. what am i dong wrong???

    1. It’s possible you are over beating the batter Melody! Stir until it is just combined, there should still be some lumps. Hope this recipe works out for you!

  2. i’ve eaten these pancakes, and can attest to their deliciousness! more importantly, has charlotte been practicing drinking out of her shot glasses?

    1. No. Eric lost interest. I’m sure he’ll use them soon when he goes into another panic mode about Charlotte’s development. (This happens every 2-3 weeks.)

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