Ah, lemon poppyseed pancakes. These fluffy, citrusy wonders have a special place in my heart. They conjure up memories of weekend mornings spent with my grandma, sunlight streaming through the kitchen window, and the intoxicating aroma of lemon zest filling the air.

Lemon Poppyseed Pancakes with Blueberry Sauce recipe is my take on the classic, with a burst of fresh blueberries in a homemade sauce. It’s the perfect balance of sweet and tart, light and satisfying.  Even if you’re not a morning person (like me!), these pancakes will have you skipping out of bed with a smile.

Ingredients for Lemon Poppyseed Pancakes with Blueberry Sauce

• For the Blueberry Sauce:
  • • 2 cups fresh or thawed frozen blueberries
    • 2 ½ tablespoons sugar
    • 1 ½ tablespoons water
    • 1 tablespoon lemon juice
• For the Pancakes:
  • • 1 cup whole-wheat flour
    • ½ cup all-purpose flour
    • 2 tablespoons poppy seeds
    • 1 ½ teaspoons grated lemon zest
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1/8 teaspoon salt
    • 1 cup whole-milk plain strained (Greek-style) yogurt
    • ¾ cup whole milk
    • 3 tablespoons unsalted butter, melted
    • 1 large egg

Instructions for Lemon Poppyseed Pancakes with Blueberry Sauce

• Whip Up the Blueberry Sauce:
  • • Combine the blueberries, sugar, water, and lemon juice in a saucepan.
    • Please bring it to a simmer over medium heat, stirring occasionally.
    • Let it simmer for about 5 minutes or until the berries burst and the sauce thickens slightly.
    • Mash some of the berries with a spoon if you prefer a chunkier texture.
    • Remove from heat and set aside to cool.
• Dry Ingredients Fiesta: In a large bowl, whisk together the whole-wheat flour, all-purpose flour, poppy seeds, lemon zest, baking powder, baking soda, and salt. Trust me, whisking gets you a lighter pancake!
• Wet Ingredients Tango: In another bowl, whisk together the yogurt, milk, melted butter, and egg. Don’t overmix here – a few lumps are perfectly fine.
• The Great Unification: Now comes the fun part! Slowly pour the wet ingredients into the dry ingredients, whisking until combined. Overmixing can lead to tough pancakes, so be gentle.
• Griddle Time! Heat a lightly greased griddle or skillet over medium heat. Pour about ¼ cup of batter for each pancake, leaving space for them to spread.
• The Flip Side: Once bubbles appear on the surface of the pancakes and the edges start to set (roughly 2-3 minutes), it’s time to flip! Use a spatula to gently flip the pancakes and cook for another 1-2 minutes or until golden brown on the other side.
• Pancake Paradise: Plate those beauties, smother them with luscious blueberry sauce, and savor every delicious bite!

 

Serving Size and Prep Time

This recipe yields approximately 8-10 pancakes, perfect for a family breakfast or a cozy brunch with friends.  The prep time is around 15 minutes, and the cook time is roughly 10 minutes, depending on your griddle temperature.

Sides for Sunshine Stacks?

These pancakes are pretty darn delightful on their own, but if you’re feeling extra hungry, here are some side dish ideas:

• • Fresh fruit: A sprinkle of berries or sliced bananas adds a touch of sweetness and extra vitamins.
  • Whipped cream: Because, well, whipped cream makes everything better!
  • Crispy bacon: For a sweet and salty combo that’s truly irresistible.
  • Farewell, Flat Pancakes!

There you have it, folks! With this recipe, you can say goodbye to those sad, flat pancakes and hello to fluffy, sunshine-filled mornings.

FAQs

Can I use all whole-wheat flour?

Absolutely! Just be aware that the pancakes will be slightly denser. You can also try a ¾ cup whole-wheat flour and ¼ cup all-purpose flour combination for a good balance.

No Greek yogurt?

No problem! You can use regular milk, but the pancakes might be less fluffy.

Need fresh blueberries?

Frozen blueberries work just fine for the sauce.

Now, get out there and start flipping! I can’t wait to hear what you think of these Lemon Poppyseed Pancakes with Blueberry Sauce. Share your pancake creations and tag me on social media – I love seeing your culinary adventures!