Total Time
Prep 5 mins
Cook 15 mins

One of my family's favorites. Recipe is from Woman's Day. I changed the serving size after Sydney Mike's review.

Ingredients Nutrition


  1. Stir baking mix, milk, egg, sugar, baking powder, lemon zest and juice in a bowl until blended; stir in berries.
  2. Melt 1 t butter in a large nonstick skillet.
  3. For each pancake, pour about 1/4 cup batter in pan.
  4. Cook until bottoms are golden; turn over and cook until bottoms are golden.
  5. Repeat with remaining butter and batter.
  6. This recipe makes 10 (4 inch) pancakes.
Most Helpful

5 5

Truly delightful, the lemon flavor was distinctive, highlighting the blueberries. DH said these were the best pancakes he has eaten, and he loves blueberry pancakes. I would probably double the amount of blueberries the next time, if I wasn't topping with a blueberry compote following Strawberry Jam (Bread Machine) #248627 (before the jam thickened under refrigeration). We will make these often. Made for Please Review My Recipe tag.

4 5

I can't figure out what I did....I followed the instructions exactly....didn't even cut it in half like I usually do! (Planned on putting them in ziplocks and reheating for breakfast for the work-week. But my batter was really thin. Also, there weren't enough blueberries per pancake. But even with that, they were delicious. The lemon zest added a new dimension, which I will decrease a bit next time. I really love pancakes, and make them often. Usually don't have a problem cooking them, but for some reason, I had a problem with this mix. I made my own blueberry syrup out of whole blueberries to serve with these. Made for I Recommend.

5 5

Wonderful pancakes! The lemon and blueberry combo was lovely. I easily subbed in a gluten free flour mix with excellent results. I served with Blueberry Syrup, which I had simmering alongside as I cooked the pancakes. Delicious! Thanks for sharing!