Best Blueberry Lemon Poppy Seed Pancakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON BLUEBERRY PANCAKES



Lemon Blueberry Pancakes image

Provided by Ree Drummond : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups plus 1 tablespoon cake flour
3 tablespoons sugar
1 heaping tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups evaporated milk (more if needed)
1 lemon, zested and juiced (more juice if lemon isn't very juicy)
2 tablespoons butter, melted, plus more softened for serving
1 1/2 teaspoons vanilla extract
1 large egg
1 cup blueberries
Maple or pancake syrup, warmed, for serving

Steps:

  • Heat a heavy skillet or grill over medium-low heat.
  • In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
  • In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
  • Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
  • Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
  • Serve with more softened butter and warm syrup.

Nutrition Facts : Calories 444 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 92 milligrams, Sodium 617 milligrams, Carbohydrate 66 grams, Fiber 2 grams, Protein 12 grams, Sugar 22 grams

BLUEBERRY LEMON POPPY SEED PANCAKES



Blueberry Lemon Poppy Seed Pancakes image

Love this healthy twist on my family's favorite muffins. The fresh lemon flavor is really bright and the poppy seeds add a subtle crunch to these fluffy pancakes. Really delicious drizzled with your favorite local honey or maple syrup.

Provided by Lisa Keys @blendwell

Categories     Other Breakfast

Number Of Ingredients 11

1 1/4 cup(s) all purpose flour
2 tablespoon(s) sugar
2 tablespoon(s) poppy seeds
2 1/2 teaspoon(s) baking powder
1 cup(s) skim milk
1 - egg, lightly beaten
2 tablespoon(s) melted butter plus additional for greasing skillet
1 tablespoon(s) grated lemon zest
1 tablespoon(s) lemon juice
1 teaspoon(s) lemon extract
1 cup(s) fresh or frozen blueberries

Steps:

  • In large bowl, whisk flour, sugar, poppy seeds and baking powder.
  • In another bowl, whisk milk, egg, butter, lemon zest, juice and extract.
  • Add wet ingredients to dry, mixing just until dry ingredients are moistened. do not over mix. The batter will look lumpy.
  • In large skillet, over medium heat, melt additional butter to lightly grease the skillet.
  • Pour scant 1/4 cupfuls of batter into the pan. Sprinkle with blueberries. Cook the pancakes until the edges begin to brown; about 1 minute. Flip pancakes and cook other side to a golden brown.
  • Serve pancakes with your favorite toppings.

Related Topics