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Lemon Blueberry Poppy Seed Pancakes
Scratch made light and fluffy pancakes with lemon, blueberries, and poppy seeds.
Course Breakfast
Cuisine American
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 4
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup sugar
- Zest of 1 ½ lemons
- 2 tbl poppy seeds
- 2 cups buttermilk
- 2 large eggs slightly beaten
- 2 tbl butter melted
- 1 cup blueberries
In a medium bowl combine the flour, sugar, baking soda, baking powder and salt.
In another medium bowl combine the buttermilk, eggs, butter, zest and poppy seeds.
Add the dry ingredients to the liquid ones and stir until just combined. (If too thick add 2 additional tablespoons of buttermilk).
Heat a griddle to medium-hi heat and spray with PAM or use a bit of butter.
Pour about ⅓ cup batter onto griddle and when bottom is golden flip and continue cooking until golden brown.
Serve with your favorite syrup and/or butter