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Lemon Poppy Seed Blueberry Pancakes

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These lemon poppy seed blueberry pancakes are sugar-free, packed with fruits and prepared with whole-wheat flour.
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x
  • Category: Crepes and Pancakes

These lemon poppy seed blueberry pancakes make a delicious healthy breakfast. Sugar-free, packed with fruits and prepared with whole-wheat flour, they’re soft, fluffy, and incredibly addictive!

Ingredients

Scale
  • 1 cup + 1 Tablespoon (120g) whole-wheat flour
  • 1 Tablespoon poppy seeds
  • 2 teaspoons baking powder
  • 1 lemon (zest only)
  • 1 pinch of salt
  • 1 large egg
  • 1 cup (240 ml) milk
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons melted butter, lightly cooled (or vegetable oil)
  • 1 cup (190g) fresh blueberries
  • Maple syrup, for serving

Instructions

  1. In a large bowl, whisk together flour, poppy seed, baking powder, lemon zest and salt.
  2. In a medium bowl, whisk the egg with milk, lemon juice, and melted butter (or vegetable oil).
  3. Add wet ingredients to dry, mixing just until dry ingredients are moistened. Do not over mix. The batter will look lumpy.
  4. Let the batter rest for about 5-10 minutes, until light and fluffy.
  5. In large skillet, over medium heat, melt additional butter to lightly grease the skillet. Scoop out about ¼ cup of batter and pour 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. Serve pancakes with maple syrup and/or fruits, and enjoy!

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