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 are slightly sweet without syrup. Simple enough to make for an everyday breakfast, but nice enough to serve on a special occasion. 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!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Other Breakfast Yield: 6 Servings
Ingredients :
- 2 cup(s) Bisquick heart smart biscuit mix
- 1 cup(s) fat-free milk
- 1 cup(s) low-fat vanilla yogurt
- 2 large eggs
- 1 teaspoon(s) lemon zest
- 1 cup(s) fresh or frozen blueberries (I used Wymans wild blueberries frozen)
- - real maple syrup, for drizzling.
Intructions :
- In a large bowl, combine Bisquick mix, milk, yogurt, eggs, and lemon zest. Mix well
- Stir in blueberries
- 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
- Repeat with all the batter
- Serve with warm syrup.
Rated 5/5 based on 77 Reviews
Keyword : lemon-blueberry-pancake-American