Lemon Poppyseed Pancakes with a Sweet Blueberry Drizzle

If your idea of a perfect morning involves pancakes, this elevated take on the classic stack is a must-try. Lemon poppyseed pancakes fluffy and tender with a satisfying crunch pair beautifully with a fresh, homemade blueberry sauce that’s just the right mix of sweet and tart. Best of all, they’re made with a blend of whole-wheat and all-purpose flour, giving you a touch of fiber without sacrificing flavor.

The real secret to tender pancakes? Don’t overmix your batter. Lumps are okay. In fact, letting your batter rest for a few minutes before cooking allows the flour to hydrate and the gluten to relax, resulting in pancakes that are soft, not chewy.

Ingredients

Blueberry Sauce

• 2 cups fresh or thawed frozen blueberries

• 2½ tablespoons sugar

• 1½ tablespoons water

• 1 tablespoon lemon juice

Pancakes

• 1 cup whole-wheat flour

• ½ cup all-purpose flour

• 2 tablespoons poppy seeds

• 1½ teaspoons grated lemon zest

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ⅛ teaspoon salt

• 1 cup whole-milk plain Greek-style yogurt

• ¾ cup whole milk

• 3 tablespoons unsalted butter, melted

• 1 large egg

How to Make the Blueberry Sauce

In a medium saucepan, combine the blueberries, sugar, water, and lemon juice. Cook over medium-high heat, stirring occasionally and gently mashing the berries with the back of a spoon. After about 6 minutes, the berries will burst and the sauce will thicken slightly. Remove from heat and set aside.

How to Make the Pancakes

1. In a large bowl, whisk together the flours, poppy seeds, lemon zest, baking powder, baking soda, and salt.

2. Make a well in the center and add the yogurt, milk, melted butter, and egg. Gently whisk just until combined the batter will be lumpy, and that’s perfectly fine.

3. Let the batter rest for 5 minutes.

4. Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray.

5. Scoop about 3 tablespoons of batter per pancake onto the skillet, spacing them 3 inches apart.

6. Cook each pancake for about 3 minutes total, flipping once, until golden and cooked through.

7. Repeat with the remaining batter, reapplying spray as needed between batches.

To Serve

Top warm pancakes with a generous spoonful of blueberry sauce. Add a dollop of Greek yogurt or a drizzle of maple syrup for extra indulgence, if desired.

Why You’ll Love This Recipe

• Balanced texture: The combo of flours plus the poppy seeds gives these pancakes a hearty yet tender bite.

• Naturally sweet: The blueberry sauce delivers a burst of fruity flavor without overwhelming sweetness.

• Better-for-you ingredients: Whole grains and yogurt add protein and fiber, making these pancakes a more nourishing choice.

Share this article or subscribe to our newsletter for more wholesome recipes and kitchen inspiration.