Lemon Blueberry Poppy Seed Pancakes

Lemon Blueberry Poppy Seed Pancakes from Cooking on the Front Burner as seen on Juggling Act Mama

Happy Monday morning!  Hi, I’m Deb back from Cooking on the Front Burner sharing another recipe with Ang’s readers.  During the week I really don’t fuss much with breakfast as I’m just trying to get myself ready and out the door heading to work.  When it comes to the weekend or maybe we have company, I like to spend a bit more time in the kitchen preparing something delicious!

I think you will really like these pancakes – they are light, fluffy, and just right with a bit of lemon along with blueberries and poppy seeds.  Breakfast can be kicked up a notch and go from boring to fab!

Lemon Blueberry Poppy Seed Pancakes
Light and fluffy pancakes easy to make!
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Cook Time
5 hr
Total Time
15 hr
Cook Time
5 hr
Total Time
15 hr
3299 calories
309 g
897 g
206 g
62 g
126 g
1301 g
2542 g
109 g
7 g
64 g
Nutrition Facts
Serving Size
1301g
Amount Per Serving
Calories 3299
Calories from Fat 1810
% Daily Value *
Total Fat 206g
316%
Saturated Fat 126g
629%
Trans Fat 7g
Polyunsaturated Fat 10g
Monounsaturated Fat 54g
Cholesterol 897mg
299%
Sodium 2542mg
106%
Total Carbohydrates 309g
103%
Dietary Fiber 11g
45%
Sugars 109g
Protein 62g
Vitamin A
131%
Vitamin C
56%
Calcium
109%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups flour
  2. 1 tsp baking soda
  3. 1 tsp baking powder
  4. 1/4 tsp salt
  5. 1/3 cup sugar
  6. Zest of 1 1/2 lemons
  7. 2 tbl poppy seeds
  8. 2 cups buttermilk
  9. 2 large eggs slightly beaten
  10. 2 tbl butter melted
  11. 1 cup blueberries
Instructions
  1. In a medium bowl combine the flour, sugar, baking soda, baking powder and salt.
  2. In another medium bowl combine the buttermilk, eggs, butter, zest and poppy seeds.
  3. Add the dry ingredients to the liquid ones and stir until just combined. (If too thick add 2 additional tablespoons of buttermilk).
  4. Heat a griddle to medium-hi heat and spray with PAM or use a bit of butter.
  5. Pour about 1/3 cup batter onto griddle and when bottom is golden flip and continue cooking until golden brown.
  6. Serve with your favorite syrup and/or butter
beta
calories
3299
fat
206g
protein
62g
carbs
309g
more
Juggling Act Mama http://jugglingactmama.com/
This recipe could also be adapted if you would like plain ones, take out the lemons, poppy seeds and blueberries.  It’s a great pancake recipe on its own or maybe other fixings you might like!  I hope you enjoy this recipe and have a great week!  See you next month!

Lemon Blueberry Poppy Seed Pancakes from Cooking on the Front Burner as seen on Juggling Act Mama

Lemon Blueberry Poppy Seed Pancakes from Cooking on the Front Burner as seen on Juggling Act Mama

If you are looking for another breakfast recipe, I recently made these individual Ham and Leek Quiches.  Perfect for brunch too!

Ham Leek Quiche from Cooking on the Front Burner

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