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blueberry lemon poppy seed pancakes

(2 RATINGS)
151 Pinches 1 Photo
blendwell avatar
Middlebury, CT
Updated on Apr 3, 2011

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.

prep time 10 Min
cook time 15 Min
method ---
yield 4 serving(s)

Ingredients

  • 1 1/4 cups all purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons poppy seeds
  • 2 1/2 teaspoons baking powder
  • 1 cup skim milk
  • 1 - egg, lightly beaten
  • 2 tablespoons melted butter plus additional for greasing skillet
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon extract
  • 1 cup fresh or frozen blueberries

How To Make blueberry lemon poppy seed pancakes

  • Step 1
    In large bowl, whisk flour, sugar, poppy seeds and baking powder.
  • Step 2
    In another bowl, whisk milk, egg, butter, lemon zest, juice and extract.
  • Step 3
    Add wet ingredients to dry, mixing just until dry ingredients are moistened. do not over mix. The batter will look lumpy.
  • Step 4
    In large skillet, over medium heat, melt additional butter to lightly grease the skillet.
  • Step 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.
  • Step 6
    Serve pancakes with your favorite toppings.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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