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Blueberry Lemon Poppy Mini Pancakes

Blueberry Lemon Poppy Mini Pancakes for a Joyful Brunch

Delight in the fluffy Blueberry Lemon Poppy Mini Pancakes, a perfect breakfast option that combines zesty lemon and juicy blueberries.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose Flour Whole wheat flour can be used for a heartier texture
  • 2 tablespoons Sugar Adjust according to taste, or substitute with coconut sugar for a deeper flavor
  • 1 teaspoon Baking Powder Leavening agent for fluffiness; do not replace with baking soda for best results
  • 0.5 teaspoon Baking Soda Essential for optimal pancake rise
  • 1 pinch Salt Enhances flavor; leave out for low-sodium diets
  • 3/4 cup Milk (or Buttermilk) Regular milk with 1 tsp lemon juice can mimic buttermilk
  • 1 tablespoon Lemon Zest Fresh zest preferred for the best aroma or omit if needed
  • 1 tablespoon Poppy Seeds Adds crunch and visual appeal; can be omitted for a smoother pancake
  • 1 large Egg Substitute with a flax egg for a vegan option
For the Topping
  • 1 cup Blueberries Frozen blueberries can be used directly without thawing
  • to taste Maple Syrup Drizzle for sweetness; it pairs perfectly with the zesty pancakes

Equipment

  • Mixing Bowl
  • Spatula
  • Non-stick Skillet

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, mix the wet ingredients: milk, egg, lemon zest, and poppy seeds until fully integrated.
  3. Gently fold the wet ingredients into the dry mixture until just combined, careful not to overmix.
  4. Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  5. Heat a non-stick skillet over medium heat and lightly grease it. Pour in small portions of batter and cook for 2-3 minutes until bubbles form.
  6. Flip each pancake and cook for an additional 1-2 minutes until golden brown.
  7. Plate the pancakes and generously drizzle with maple syrup, garnishing with more lemon zest or blueberries if desired.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 20gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 37mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 150IUVitamin C: 1mgCalcium: 80mgIron: 0.6mg

Notes

Don't overmix the batter; this can lead to tough pancakes. Cook immediately for the best lift from the leavening agents.

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