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Lemon Blueberry Pancakes

Serves Makes 10 (4-inch) pancakes     adjust servings


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 fresh lemon juice
  • 1/2 cup fresh blueberries (although I bet frozen would work fine too)
  • 2 teaspoons butter, or more

Instructions

  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 pan.
  3. Cook until bottoms are golden; turn over and cook until bottoms are golden. Repeat with remaining batter and butter.

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