Lemon-Berry Twist Pancakes

lemon-berry twist pancakes Entree
Lemon-Berry Twist Pancakes
  • Prep 20 min
  • Total 20 min
  • Servings 6

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

Brooke Lark
Created January 26, 2012
Make with


cup Original Bisquick™ mix
cup milk
Grated peel and juice of 1 lemon
teaspoon ground cardamom
teaspoon vanilla
cup fresh blueberries
cup fresh raspberries
Butter and real maple syrup
Additional fresh berries, if desired


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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