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Lemon-Berry Twist Pancakes

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  • Prep 20 min
  • Total 20 min
  • Servings 6
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Ready in 20 minutes, our pancakes explode with flavor thanks to fresh lemon, blueberries and raspberries.
By Brooke Lark
Created Jan 26, 2012
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Leave out the blueberries and double the raspberries for a berry delightful take on this simple recipe.


Nutrition Facts are not available for this recipe
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