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blueberry lemon poppy seed pancakes

(2 ratings)
blendwell avatar
Recipe by
Lisa Keys
@blendwell
Middlebury, CT

Love this healthy twist on my family's favorite muffins. The fresh lemon flavor is really bright and the poppy seeds add a subtle crunch to these fluffy pancakes. Really delicious drizzled with your favorite local honey or maple syrup.

(2 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min

Ingredients For blueberry lemon poppy seed pancakes

  • 1 1/4 c
    all purpose flour
  • 2 Tbsp
    sugar
  • 2 Tbsp
    poppy seeds
  • 2 1/2 tsp
    baking powder
  • 1 c
    skim milk
  • 1
    egg, lightly beaten
  • 2 Tbsp
    melted butter plus additional for greasing skillet
  • 1 Tbsp
    grated lemon zest
  • 1 Tbsp
    lemon juice
  • 1 tsp
    lemon extract
  • 1 c
    fresh or frozen blueberries

How To Make blueberry lemon poppy seed pancakes

  • 1
    In large bowl, whisk flour, sugar, poppy seeds and baking powder.
  • 2
    In another bowl, whisk milk, egg, butter, lemon zest, juice and extract.
  • 3
    Add wet ingredients to dry, mixing just until dry ingredients are moistened. do not over mix. The batter will look lumpy.
  • 4
    In large skillet, over medium heat, melt additional butter to lightly grease the skillet.
  • 5
    Pour scant 1/4 cupfuls of batter into the pan. Sprinkle with blueberries. Cook the pancakes until the edges begin to brown; about 1 minute. Flip pancakes and cook other side to a golden brown.
  • 6
    Serve pancakes with your favorite toppings.
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