A stack of blueberry pancakes on a white plate with a fork and knife, served with fresh blueberries, a glass pitcher of syrup, and a glass of orange juice in the background.

Scratch made light and fluffy pancakes with lemon, blueberries, and poppy seeds.

Prep Time 5

Cook Time 10

Total Time 15

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Light and fluffy blueberry pancakes with a lemony twist and a sprinkle of poppy seeds!

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

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!

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! And while you’re at it, try Ang’s Sheet Pan Pancakes too! See you next month!

Ingredients

all-purpose flour
baking soda AND baking powder
salt
granulated sugar
fresh lemons
poppy seeds
buttermilk
eggs
salted butter
fresh blueberries

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If you’re looking for something your kids will love, give our Silver Dollar Pancakes a try!

Lemon Blueberry Poppy Seed Pancakes

Scratch made light and fluffy pancakes with lemon, blueberries, and poppy seeds.

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Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Author: Ang Paris

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Ingredients

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sugar
Zest of 1 1/2 lemons
2 tbl poppy seeds
2 cups buttermilk
2 large eggs slightly beaten
2 tbl butter melted
1 cup blueberries

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Instructions

In a medium bowl combine the flour, sugar, baking soda, baking powder and salt.
In another medium bowl combine the buttermilk, eggs, butter, zest and poppy seeds.
Add the dry ingredients to the liquid ones and stir until just combined. (If too thick add 2 additional tablespoons of buttermilk).
Heat a griddle to medium-hi heat and spray with PAM or use a bit of butter.
Pour about 1/3 cup batter onto griddle and when bottom is golden flip and continue cooking until golden brown.
Serve with your favorite syrup and/or butter

Please Note: I am not a registered dietitian. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

Tried this recipe? Pin It for Later!Mention @jugglingactmama or tag #jugglingactmama!

About the Author: Hi, I’m Deb back from Cooking on the Front Burner where she enjoys creating recipes, photography, and the occasional videography that features recipes for sharing with others.