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.


★★★★★ 2 votes

10 Min
15 Min


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  • 1 1/4 c
    all purpose flour
  • 2 Tbsp
  • 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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About Blueberry Lemon Poppy Seed Pancakes

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