Lemon Poppyseed Pancakes with Blueberry Sauce

4.5
(2)
2 Reviews

Poppy seeds add crunch to these fluffy pancakes paired with a sweet-tart blueberry sauce. What’s the secret to tender pancakes? Don’t overmix your batter! Mixing builds structure, but overmixing will yield a tough pancake. If your batter is lumpy, let it hang out for 5 minutes before cooking. This will give the flour some time to absorb the liquid, ensuring the pancakes turn out just right.

By
Anna Theoktisto
Anna Theoktisto
Anna Theoktisto

Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms.

EatingWell's Editorial Guidelines
Published on March 14, 2024
Tested by
Amanda Holstein
Amanda Holstein
Tested by Amanda Holstein

Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Lemon Poppyseed Pancakes with Blueberry Sauce
Photo:

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Active Time:
30 mins
Total Time:
30 mins
Servings:
4
Nutrition Profile:
Sesame-Free Nut-Free Soy-Free High-Fiber Vegetarian High-Protein
Jump to Nutrition Facts
the ingredients to make the Lemon Poppyseed Pancakes with Blueberry Sauce

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Ingredients

Blueberry Sauce

  • 2 cups fresh or thawed frozen blueberries

  • 2 1/2 tablespoons sugar

  • 1 1/2 tablespoons water

  • 1 tablespoon lemon juice

Pancakes

  • 1 cup whole-wheat flour

  • 1/2 cup all-purpose flour

  • 2 tablespoons poppy seeds

  • 1 1/2 teaspoons grated lemon zest

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/8 teaspoon salt

  • 1 cup whole-milk plain strained (Greek-style) yogurt

  • 3/4 cup whole milk

  • 3 tablespoons unsalted butter, melted

  • 1 large egg

Directions

  1. To prepare blueberry sauce: Stir blueberries, sugar, water and lemon juice together in a medium saucepan. Cook over medium-high heat, stirring occasionally and gently mashing the berries with the back of a spoon, until they burst and release juices, about 6 minutes. Remove from heat.

    a photo of the blueberries cooked into a sauce

    Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

  2. To prepare pancakes: Whisk whole-wheat flour, all-purpose flour, poppy seeds, lemon zest, baking powder, baking soda and salt together in a large bowl until combined. Form a well in the center of the dry ingredients; add yogurt, milk, butter and egg. Whisk until just combined.

    a photo of the dry and wet ingredients being mixed into a bowl

    Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

  3. Heat a large griddle or skillet over medium heat. Coat lightly with cooking spray. Working in 4 batches, place 4 equal scoops of batter (about 3 tablespoons each) 3 inches apart on the pan. Cook the pancakes until golden brown on each side and cooked through, about 3 minutes total. Repeat with the remaining batter, greasing the pan between batches.

    a photo of the pancakes being cooked in the pan

    Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

  4. Serve the pancakes with blueberry sauce spooned over the top.

EatingWell.com, March 2024

Nutrition Facts (per serving)

430 Calories
17g Fat
57g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 4 pancakes & about 3 Tbsp. sauce
Calories 430
% Daily Value *
Total Carbohydrate 57g 21%
Dietary Fiber 7g 24%
Total Sugars 19g
Protein 15g 30%
Total Fat 17g 22%
Saturated Fat 8g 42%
Cholesterol 81mg 27%
Vitamin A 117µg
Vitamin C 3mg 4%
Vitamin D 1µg
Vitamin E 1mg 7%
Folate 63µg
Vitamin K 14µg
Sodium 405mg 18%
Calcium 268mg 21%
Iron 3mg 15%
Magnesium 77mg 18%
Potassium 364mg 8%
Zinc 2mg 18%
Vitamin B12 1µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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