One of my absolute favorite treats are pancakes. I could eat them morning, noon and night! So figuring out what to ask for Mother's Day breakfast was easy- Lemon Blueberry Pancakes, topped with fresh blueberries.

Here is the perfect recipe from Pioneer Woman:

1-1/2 cup Pancake Mix
1-1/2 cup Evaporated Milk (more If Needed)
1 whole Lemon (more If Needed)
1 whole Large Egg
1-1/2 teaspoon Vanilla
2 Tablespoons Butter, Melted
Zest From 1 Lemon
1 cup Heaping Blueberries
Extra Butter
Maple Or Pancake Syrup

Preparation Instructions

Heat heavy skillet or grill over medium low heat.

In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.

Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

Serve with softened butter and warm syrup.

Plus don't forget to try the Krusteaz Molten Deep Dish Cookies. Inspired by decadent restaurant desserts, such as the molten chocolate cake, this cookie mix combines the texture of a chewy cookie paired with a rich molten center. These unique molten cookie mixes are available in Classic and Sugar Cookie with gooey chocolate centers, and Chocolate with a gooey caramel center.

These would also be perfect for your mom or mother in law. Just make and package in a pretty tin!

I received a wonderful gift pack from Krusteaz, I love their products!