Lemon Poppy Seed Pancakes with Blueberries

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Lemon Poppy Seed Pancakes with Blueberries Recipe

Lemon Poppy Seed Pancakes with Blueberries are a delicious breakfast or brunch option. The combination of tangy lemon flavor, nuttiness of poppy seeds, and sweetness of blueberries creates a delicious and unique flavor profile that will leave you wanting more.

Ingredients

• 1 teaspoon baking powder
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1 tbsp unsalted butter, melted
• 1 teaspoon lemon zest
• 1 cup buttermilk
• 1/2 tsp baking soda
• 1 egg
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tablespoon poppy seeds
• 1/2 cup fresh blueberries

Time Needed

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Instructions

• Whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large mixing bowl.
• Whisk together the buttermilk, egg, melted butter, lemon juice, and lemon zest in a separate mixing bowl.
• Stir the wet ingredients into the dry ingredients until they are just combined.
• Fold in the blueberries gently.
• Melt butter in a nonstick skillet or griddle over medium heat.
• When the skillet is hot, ladle 1/4 cup batter onto each pancake.
• Cook for 2-3 minutes, or until bubbles form on the surface of the pancake and the edges begin to dry.
• Cook for another 1-2 minutes, or until the pancake is golden brown.
• Continue with the remaining batter, adjusting the heat as necessary.
• Warm pancakes with butter and maple syrup.

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