Blueberry Lemon Poppy Seed Pancakes

Lisa Keys


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.

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★★★★★ 2 votes
10 Min
15 Min


1 1/4 c
all purpose flour
2 Tbsp
2 Tbsp
poppy seeds
2 1/2 tsp
baking powder
1 c
skim milk
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


1In large bowl, whisk flour, sugar, poppy seeds and baking powder.

2In another bowl, whisk milk, egg, butter, lemon zest, juice and extract.

3Add wet ingredients to dry, mixing just until dry ingredients are moistened. do not over mix. The batter will look lumpy.

4In large skillet, over medium heat, melt additional butter to lightly grease the skillet.

5Pour 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.

6Serve pancakes with your favorite toppings.

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