Lemon Poppyseed Pancakes with Blueberry Sauce Recipe

Introduction

These Lemon Poppyseed Pancakes with Blueberry Sauce offer a fresh twist on a breakfast classic. The bright lemon zest and crunchy poppy seeds pair perfectly with the sweet, homemade blueberry sauce for a delightful start to your day.

Ingredients

• 2 cups fresh or thawed frozen blueberries
• 2 1/2 tablespoons sugar
• 1 1/2 tablespoons water
• 1 tablespoon lemon juice
• 1 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 2 tablespoons poppy seeds
• 1 1/2 teaspoons grated lemon zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup whole-milk plain strained (Greek-style) yogurt
• 3/4 cup whole milk
• 3 tablespoons unsalted butter, melted
• 1 large egg

Instructions

1. Step 1: To prepare the blueberry sauce, combine blueberries, sugar, water, and lemon juice in a medium saucepan. Cook over medium-high heat, stirring occasionally and gently mashing the berries with the back of a spoon, until the berries burst and release their juices, about 6 minutes. Remove from heat and set aside.
2. Step 2: In a large bowl, whisk together whole-wheat flour, all-purpose flour, poppy seeds, lemon zest, baking powder, baking soda, and salt until combined.
3. Step 3: Form a well in the center of the dry ingredients. Add yogurt, milk, melted butter, and egg. Whisk gently until just combined; do not overmix.
4. Step 4: Heat a large griddle or skillet over medium heat and lightly coat with cooking spray.
5. Step 5: Working in batches, spoon about 3 tablespoons of batter for each pancake onto the griddle, spacing them about 3 inches apart. Cook until golden brown on the bottom and bubbles appear on the surface, about 1 to 1 1/2 minutes.
6. Step 6: Flip the pancakes and cook until the other side is golden brown and the pancakes are cooked through, about 1 to 1 1/2 minutes more. Repeat with remaining batter, greasing the pan between batches as needed.
7. Step 7: Serve the pancakes warm with blueberry sauce spooned generously over the top.

Tips & Variations

• For extra fluffiness, separate the egg and whip the white until stiff peaks form, then fold it gently into the batter.
• Use fresh lemon zest for the best bright flavor; avoid the white pith as it is bitter.
• Substitute maple syrup or honey for the blueberry sauce if you prefer a simpler topping.
• To make it dairy-free, swap yogurt and milk for plant-based alternatives like coconut yogurt and almond milk.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat by warming them in a toaster or a skillet over low heat to retain their texture. Blueberry sauce can be refrigerated separately for up to 3 days and gently warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the sauce?

Yes, thawed frozen blueberries work just as well as fresh for the sauce and still provide great flavor and texture.

What can I use instead of whole-wheat flour?

You can substitute all-purpose flour for whole-wheat flour to make the pancakes lighter, but the nutty flavor and extra fiber will be reduced.

Lemon Poppyseed Pancakes with Blueberry Sauce Recipe

---

★★★★★

4.9 from 110 reviews

• Author: Matteo
• Total Time: 25 minutes
• Yield: 12 pancakes (serves 4) 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These Lemon Poppyseed Pancakes with Blueberry Sauce combine the zesty brightness of lemon and crunch of poppy seeds in fluffy whole-wheat and all-purpose flour pancakes, topped with a sweet and tangy homemade blueberry sauce. Perfect for a refreshing and wholesome breakfast or brunch.

---

Ingredients

Scale 1x2x3x

Blueberry Sauce

• 2 cups fresh or thawed frozen blueberries
• 2 1/2 tablespoons sugar
• 1 1/2 tablespoons water
• 1 tablespoon lemon juice

Pancakes

• 1 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 2 tablespoons poppy seeds
• 1 1/2 teaspoons grated lemon zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup whole-milk plain strained (Greek-style) yogurt
• 3/4 cup whole milk
• 3 tablespoons unsalted butter, melted
• 1 large egg

---

Instructions

1. Prepare Blueberry Sauce: In a medium saucepan, combine blueberries, sugar, water, and lemon juice. Cook over medium-high heat, stirring occasionally and gently mashing the berries with the back of a spoon, until the berries burst and release their juices, about 6 minutes. Remove from heat and set aside.
2. Mix Dry Ingredients: In a large bowl, whisk together whole-wheat flour, all-purpose flour, poppy seeds, lemon zest, baking powder, baking soda, and salt until evenly combined.
3. Add Wet Ingredients: Create a well in the center of the dry ingredients and add yogurt, milk, melted butter, and egg. Whisk gently until just combined; do not overmix to keep pancakes tender.
4. Cook Pancakes: Heat a large griddle or skillet over medium heat and lightly coat with cooking spray. Working in batches of four, drop 3-tablespoon scoops of batter about 3 inches apart onto the pan. Cook until golden brown on each side and cooked through, about 3 minutes total for each batch. Grease the pan between batches as needed.
5. Serve: Arrange pancakes on plates and spoon the warm blueberry sauce generously over the top. Serve immediately for best flavor.

Notes

• Use fresh or frozen blueberries based on availability; thaw frozen berries before cooking.
• Do not overmix pancake batter to avoid tough pancakes.
• Adjust cooking time slightly depending on stove and pan type.
• For a lighter option, substitute low-fat yogurt and milk.
• Pancakes can be kept warm in a low oven while finishing remaining batches.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: lemon poppyseed pancakes, blueberry sauce, breakfast pancakes, whole wheat pancakes, homemade blueberry syrup