fluffy lemon blueberry pancakes

★★★★★ 13 Reviews
smonfils avatar
By sherry monfils
from worcester, MA

These were always my daughter's favorite pancakes when she was a little girl, and she still loves them. I miss making them for her!

Blue Ribbon Recipe

These light, fluffy lemon blueberry pancakes are such a refreshing way to start the day! If you love lemon and blueberry, you'll really enjoy these for breakfast or brunch. The lemon is subtle and the perfect complement to the blueberries. Vanilla yogurt adds just a touch of sweetness to them so they're slightly sweet without syrup. Simple enough to make for an everyday breakfast, but nice enough to serve on a special occasion.

— The Test Kitchen @kitchencrew
★★★★★ 13 Reviews
serves 12
prep time 10 Min
cook time 10 Min
method Griddle

Ingredients For fluffy lemon blueberry pancakes

  • 2 c
    Bisquick heart smart biscuit mix
  • 1 c
    fat-free milk
  • 1 c
    low-fat vanilla yogurt
  • 2 lg
    eggs
  • 1 tsp
    lemon zest
  • 1 c
    fresh or frozen blueberries (I used Wymans wild blueberries frozen)
  • real maple syrup, for drizzling.

How To Make fluffy lemon blueberry pancakes

Test Kitchen Tips
The batter for these is very thick. So make sure to not have the heat too high to ensure the inside is cooked.
  • Bisquick mix, milk, yogurt, eggs, and lemon zest in a bowl.
    1
    In a large bowl, combine Bisquick mix, milk, yogurt, eggs, and lemon zest. Mix well.
  • Folding in blueberries.
    2
    Stir in blueberries.
  • Batter poured into a frying pan.
    3
    Coat a large skillet with cooking spray. Place skillet over medium heat. When hot, pour 1/4 cup batter into skillet. When bubbles start to form in pancake, flip over and cook until other side is brown.
  • Flipping to cook the other side of the pancake.
    4
    Repeat with all the batter.
  • Pouring syrup on the Fluffy Lemon Blueberry Pancakes.
    5
    Serve with warm syrup.
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