Blueberry Lemon Poppy Seed Pancakes
Prep Time:
10 minutes
Cook Time:
15 minutes
Serves:
Serves 4 (makes 12 pancakes)
Preparation
Mix Dry Ingredients:
In a large bowl, whisk together the flour, poppy seeds, sugar, baking powder, baking soda, and salt.
Prepare Wet Ingredients: In another bowl, whisk together the Greek yogurt, eggs, milk, vanilla extract, lemon zest (optional), and melted butter until smooth.
Combine Ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. If the batter is too thick, add more milk until it reaches your desired consistency.
Preheat Pan: Heat a large non-stick skillet or griddle over medium heat and coat the surface with a little butter (or coconut oil as an alternative).
Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown and cooked through.
Serve: Serve the pancakes warm with fresh blueberries and a drizzle of maple or berry syrup.
About The Recipe
Brighten your mornings with these Blueberry Lemon Poppy Seed Pancakes, a perfect blend of citrus zest, juicy blueberries, and a subtle aromatic sense of poppy seeds.
Ingredients
1 cup all-purpose flour
1 tablespoon poppy seeds
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain Greek yogurt
2 large eggs
1/4 cup milk (more if needed)
1 teaspoon vanilla extract
1 tablespoon melted butter (plus extra for the pan)
Lemon zest (optional)
Fresh blueberries
Maple or berry syrup (optional)