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Gluten-Free Lemon Blueberry Pancakes

Prep Time 15 minutes
Cook Time 11 minutes
Servings 4 servings
Author shannon


  • 1 cup Pamela's Buttermilk Pancake Mix
  • 1 cup fresh blueberries
  • 2 eggs
  • 1 cup milk or water
  • 2 tbsp butter melted
  • 1 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract


  1. Pre-heat griddle to medium heat.

  2. Mix pancake mix, egg, milk, butter, lemon juice and vanilla together. Let batter sit for 1-2 minutes.

  3. Pour batter onto a lightly oiled griddle. Drop blueberries evenly on top. When bubbles appear and pancake puffs, flip and cook until bottom is golden brown.

  4. Oil griddle before cooking each pancake. Thicker batter will create thicker pancakes. Water can be added to thin pancakes.

  5. Top each pancake with a smear of lemon curd and stack. Sprinkle with powdered sugar and drizzle with pure maple syrup. Enjoy!