Description
Delight in fluffy and tangy Bisquick pancakes enhanced with fresh lemon juice and blueberries. These quick and easy pancakes bring a refreshing burst of citrus and juicy blueberries to your breakfast table, perfect for a weekend treat or a simple morning meal.
Ingredients
Scale
Dry Ingredients
- 1 cup pancake & baking mix (such as Bisquick)
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
Wet Ingredients
- 3/4 cup milk
- 1 large egg (lightly beaten)
- 1 tablespoon lemon juice (fresh)
Add-ins & Cooking
- 1/2 cup blueberries (fresh, frozen works too)
- 2 teaspoons butter (or more, for cooking)
Instructions
- Mix Dry Ingredients: In a medium bowl, combine the pancake and baking mix, sugar, baking powder, and lemon zest. Mix well to distribute the flavors evenly throughout the batter.
- Add Wet Ingredients: Stir in the milk and the lightly beaten egg into the dry ingredients until just combined. Then add the fresh lemon juice and fold it in gently.
- Incorporate Blueberries: Carefully fold in the blueberries to the batter, ensuring they are evenly mixed without breaking them up.
- Heat the Skillet: Melt the butter in a large nonstick skillet over medium heat, preparing it for cooking the pancakes.
- Cook Pancakes: For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until the bottoms turn golden brown, then flip and cook the other side until golden as well. Repeat this process with the remaining batter and butter.
Notes
- If using frozen blueberries, do not thaw to avoid a runny batter.
- Adjust lemon zest and juice quantity for more or less citrus flavor.
- Butter amount can be increased for a richer taste and easier flipping.
- Serve with maple syrup, honey, or additional fresh blueberries for extra flavor.
