Lemon-Berry Twist Pancakes

Lemon-Berry Twist Pancakes
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  • Prep

    20

    min

  • Total

    20

    min

  • Servings

    6

Ready in 20 minutes, our pancakes explode with flavor thanks to fresh lemon, blueberries and raspberries.

Ingredients

  • 1

    cup Original Bisquick™ mix

  • 1

    egg

  • 1

    cup milk

  • Grated peel and juice of 1 lemon

  • 1/4

    teaspoon ground cardamom

  • 1

    teaspoon vanilla

  • 1/4

    cup fresh blueberries

  • 1/4

    cup fresh raspberries

  • Butter and real maple syrup

  • Additional fresh berries, if desired

Steps

  • 1
    In large bowl, stir together Bisquick mix, egg, milk, lemon peel and juice, cardamom and vanilla with whisk just until blended. Gently fold in 1/4 cup each blueberries and raspberries (or wait and drop a few berries onto each pancake when pouring batter onto griddle).
  • 2
    Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter (or desired amount) onto hot griddle. Cook about 3 minutes or until bubbles form on top. Turn; cook other side until golden brown.
  • 3
    Serve pancakes with butter and syrup; garnish with additional berries.

Recipe Tips

  • tip 1

    Leave out the blueberries and double the raspberries for a berry delightful take on this simple recipe.

Nutrition

Nutrition Facts are not available for this recipe
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