Lemon Blueberry Pancakes

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1 cup pancake & baking mix* (such as Bisquick)
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon lemon zest
3/4 cup milk
1 large egg, lightly beaten
1 tablespoon fresh lemon juice
1/2 cup fresh blueberries (although I bet frozen would work fine too)
2 teaspoons butter, or more


Combine baking mix, sugar, baking powder, and lemon zest in a medium bowl. Stir in milk and beaten egg, then add in lemon juice. Fold in blueberries.
Melt butter in a large nonstick skillet. For each pancake, pour about 1/4 cup batter into pan.
Cook until bottoms are golden; turn over and cook until bottoms are golden. Repeat with remaining batter and butter.

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