Blueberry Pancakes

Cover recipe- Woman’s Day,   Blueberry Pancakes: Jan. 2010

This issue of Woman’s Day was published in January 2010.  For the life of me, I can’t understand why a magazine would put mouthwatering Blueberry Pancakes on a January cover.  Where are blueberries fresh in the middle of January?  The print on the cover does not have anything at all to do with blueberry pancakes, so I’m not at all sure why this recipe was selected to be featured.  Interesting choice.  In any case, I saved the magazine until summer… when blueberries are plentiful, ripe and cheap (and not imported).

There must be a good reason why this recipe was selected for the cover, but I can’t – for the life of me- figure out what it is.  Isn’t a cover supposed to be a representation of what you might be expecting from a magazine that month?  The blueberry pancakes came out of nowhere.  There isn’t a reference to them in the entire magazine… just a recipe tucked onto the last page without any connection at all to any of the food-related articles.  Strange.  See notes below for how these pancakes turned out…

Print Print Recipe

Blueberry Pancakes

Yield: 10 (4-inch) pancakes

Prep Time: 10 min

Cook Time: 10 min


1 cup pancake baking mix (such as Bisquick)
3/4 cup milk
1 large egg, lightly beaten
2 tsp. sugar
1 tsp. baking powder
1 tsp. lemon zest
1 Tbsp. lemon juice
1/2 cup fresh blueberries
2 tsp. butter
blueberry or maple syrup; fresh blueberries, for serving


1.  Stir baking mix, milk, egg, sugar, baking powder, lemon zest and juice in a bowl until blended.  Stir in berries.
2.  Melt 1 tsp. butter in a large nonstick skillet.  For each pancake, pour about 1/4 cup batter into pan.
3.  Cook until bottoms are golden; turn over and cook until bottoms are golden.  Repeat with remaining butter and batter.


*The added lemon is a nice idea.  You definitely taste it and it's good with the blueberries.
*The recipe calls for adding the blueberries to the mix.  First of all, it only calls for 1/2 cup of blueberries.  This isn't nearly enough.  Second, it's much better just to spoon the batter onto the pan and then scatter the blueberries on top of the batter.  If they're mixed into the batter, you have to worry about trying to get enough in each pancake.

Source:  Woman's Day, January 2010

The results:

Text on the cover of the magazine says that these are the “best-ever blueberry pancakes.”  The recipe starts with a boxed mix, so I was immediately skeptical of that claim. There isn’t really a lot different in this recipe than in a normal boxed mix recipe, except the addition of lemon zest and juice, and of course the blueberries. If you’re looking to jazz up a boxed mix that you have in your pantry, this is a good option.  If you want the best-ever pancakes though, I go with this recipe that I reviewed a couple of months ago (and add blueberries if you’d like).

Did this recipe deserve the cover spotlight?

Uh, no.  What this recipe has to do with the theme of the magazine for the month of January… is not clear.  And they were good pancakes but they certainly weren’t the “best-ever.”

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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10 Responses to “Molten Chocolate Cakes”

  1. 1

    Jenny — January 25, 2011 @ 7:34 am

    I’ve had molten lava cakes on my list for a long time and keep forgetting to make them. These are so easy. I’m wondering how they would be with the chocolate mint chips I bought at Xmas and haven’t used yet. Love the little candy hearts. Very cute.

  2. 2

    Kelly — January 25, 2011 @ 7:49 am

    Jenny – I think mint chocolate chips would be out of this world delicious! Of course, I LOVE that flavor combo, so I might be biased. Great idea!

  3. 3

    Caroline — January 25, 2011 @ 7:53 am

    I’ve always wanted to make these, but I am so tenative because I feel like the molten center means the eggs haven’t fully cooked. I always buy pasteurized eggs, but I always worry about making people sick with undercooked eggs. I may have to try them though, these look way too tempting to pass up!

  4. 4

    grace — January 27, 2011 @ 1:01 am

    i can’t believe they’re so simple! this qualifies as a fun and delicious project for sure–thanks for the review, i’m sure it was rough to try it out for us. :)

  5. 5

    Heather — January 29, 2011 @ 7:39 am

    Oh my! These look so delicious!! They are def going on my valentines menu for my hubs!!

  6. 6

    Kelly — January 30, 2011 @ 3:56 pm

    Grace – Yeah, it was tough. ;)

    Caroline – I believe the internal temperature is hot enough to fully cook the eggs. You can always do what I did and slightly over bake. They’ll still be molten just not overly so.

    Heather – Enjoy!

  7. 7

    Alissa — February 7, 2011 @ 10:30 am

    Love it!

  8. 8

    Haley Hogan — February 14, 2011 @ 6:58 am

    Amazing recipe! Can’t wait to make it for my boyfriend’s birthday this week.

    Do you think it would effect the end result if I used a hand whisk instead of an electric mixer?

    xo H

  9. 9

    Kelly — February 15, 2011 @ 4:16 am

    Haley – I don’t see why you couldn’t use a whisk, it’s just going to take longer for the mixture to get thick and will give your arm a bit of a workout. :) I think you should be fine. Enjoy!

  10. 10

    Vanessa — January 16, 2012 @ 6:29 pm

    I made these little Molten Cakes last night after having bookmarked them ages ago. They were easy and absolutely delicious! They also looked as though I had been working all afternoon on them and plated beautifully. Thanks for sharing, they are a keeper!

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