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
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
- 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.
- 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.
- 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.
- 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.
- 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
