Blueberry Lemon Poppy Seed Pancakes

Lisa Keys

By
@blendwell

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.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Ingredients

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

Directions Step-By-Step

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.

About this Recipe