1Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening.
2In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel.
3For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
4Serve pancakes topped with whipped topping and additional blueberries and orange peel.