Upside Down Lemon Blueberry Pancake

An easy and delicious way to serve blueberry pancakes to a crowd on a busy morning
Contributor
pancakes

This recipe is courtesy of The Invisible Chef

6
Servings
144
Calories Per Serving
Deliver Ingredients

Ingredients

For the Pancakes

  • box The Invisible Chef Pancake & Waffle Mix
  • 16  Ounces  Blueberries (fresh or frozen)
  • 1  Tablespoon  Powdered Sugar
  • Zest of one lemon
  • 2  Tablespoons  granulated sugar for topping

Directions

For the Pancakes

Preheat Oven to 375 degrees
 

Butter an 8 x 8 baking dish 
 

Add the berries to the prepared pan and top with zest. Add 1 Tablespoon of the powdered sugar and toss.
 

In a medium bowl, combine 2 Cups of The Invisible Chef Pancake Mix, 1-1/4 Cups Buttermilk (or 1 cup whole milk), 2 eggs and 4 tablespoons of melted butter. Pour the batter over the berries. Sprinkle with granulated sugar. Bake until the crust is golden and a toothpick inserted comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes.
 

Dust with remaining powdered sugar and drizzle with maple syrup, whipped cream or ice cream.
 

Note: You can use the whole box of mix – just follow the directions on the back of the box for 18 pancakes and use a 10” skillet or 9 x 13 baking dish. Makes 8-10 servings.

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
1g
4%
Carbohydrate, by difference
25g
19%
Protein
1g
2%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
15mg
20%
Calcium, Ca
4mg
0%
Fiber, total dietary
4g
16%
Folate, total
30µg
8%
Magnesium, Mg
23mg
7%
Niacin
1mg
7%
Phosphorus, P
32mg
5%
Sodium, Na
8mg
1%
Water
49g
2%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.