Lemon-Berry Twist Pancakes

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

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6

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

  • 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.

Expert Tips

These pancakes are lots of fun when made HUGE! Use about 1/2 cup (or more!) of batter per pancake, then grab a big metal spatula and get flipping those giant flapjacks.

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