You could top these pancakes with strawberries, raspberries, or any combination of your favorite berries.

Recipe by Oxmoor House August 2011


Recipe Summary

4 servings (serving size: 2 pancakes, about 1 tablespoon lemon butter, and 1/4 cup blueberries)


Ingredient Checklist


Instructions Checklist
  • Weigh or lightly spoon pancake mix into dry measuring cups; level with a knife. Place pancake mix in a medium bowl. Combine egg, buttermilk, oil, and 1 tablespoon lemon rind, stirring with a whisk; add to pancake mix, stirring until smooth. Fold in 1/2 cup blueberries; let stand 5 minutes.

  • While batter stands, combine powdered sugar, butter, and remaining 1 tablespoon lemon rind, stirring with a fork.

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Pour about 1/4 cup batter per pancake onto hot pan. Cook 1 minute or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure with remaining batter.

  • Spread pancakes evenly with butter mixture and top evenly with remaining 1 cup blueberries.


Cooking Light Gluten-Free Cookbook

Nutrition Facts

391 calories; fat 9.3g; saturated fat 3.4g; mono fat 4.1g; poly fat 1.4g; protein 7.3g; carbohydrates 71.4g; fiber 1.7g; cholesterol 55mg; iron 0.5mg; sodium 549mg; calcium 238mg.