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Lemon Blueberry Baked Donuts (Pancake Mix)

Lemon Blueberry Baked Donuts

Lemon Blueberry Baked Donuts

Hello dear readers! I have been quiet here on the blog because the past couple weeks have been insane—this is the busiest I’ve ever been, even pre-Covid! With back to back to back auditions, fittings, shooting commercials, my food photography business, and running four separate Instagram accounts, I am stretched pretty thin. That being said, I am beyond grateful for these opportunities, and I definitely do not take them for granted.

So for this week’s recipe I’m taking all the short cuts, using Birch Benders Paleo Pancake Mix to make these lemon blueberry baked donuts! All you need are a couple eggs, frozen blueberries, a dash of nutmeg, and a lemon. Sounds pretty doable, right? If I can whip these up during my hectic life, than you can too.

Even though I preach about pancakes on the regular, I am actually a big believer in pancake mix; it is awesome for quick fixes, or when you just don’t have the ingredients (or energy) to make anything else. And in these lemon blueberry baked donuts, using pancake mix makes them beyond easy to throw together!

Lemon Blueberry Baked Donuts

Lemon Blueberry Baked Donuts (Pancake Mix)

When you want donuts but only have pancake mix...
Prep Time10 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: donuts, pancake mix, breakfast, paleo, lemon, blueberry, easy, baked
Servings: 8
Author: thymeforhoney


  • Donut pan


  • 2 eggs
  • ¾ cup water
  • cup Birch Benders Paleo Pancake Mix
  • ½ tsp baking powder
  • ¼ tsp nutmeg
  • 1 lemon- zested reserve juice for glaze
  • ½ cup frozen wild blueberries lightly dusted with flour
  • cooking spray for donut pan


  • 1-2 cups powdered sugar depending on how sweet you like your glaze
  • juice from lemon


  • Preheat the oven to 350 degrees. In a medium mixing bowl, whisk together the ingredients in the order listed, minus the blueberries. Lightly dust the blueberries with flour (this helps to keep them from sinking to the bottom) then fold them into the batter.
  • Grease your donut pans very well. Spoon in the batter, filling almost to the top of each mold.
  • Bake for 10 minutes. Allow the donuts to cool in their pans for about 5 minutes.
  • While the donuts cool, whisk together the lemon juice and powdered sugar, using 1 tablespoon of juice at a time until you reach your desired consistency. I experimented with some natural food coloring, but in hindsight, would keep the glaze natural so you can see the blueberries peaking through!
  • Dip each donut in the glaze and place on a cooling rack to drip. Enjoy!


Lemon Blueberry Baked Donuts

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