Lemon Poppy Seed Pancakes with Blueberry Cream

Apr 20th

I have a very clear memory of begging my mom to leave the “brown stuff” out of our pancake batter. I was referring to (completely inoffensive flavored) wheat germ; I didn’t want her ruining my fluffy white pancakes with anything remotely healthy. I’d love to tell you I was five but I was probably like, 17.¬†

Oh my, how times have changed. I only make pancakes (and muffins too) using all white whole wheat flour because the barely noticeable flavor change is well worth the health benefits – plus if you use buttermilk they bake up light, airy, and full of flavor.

These would be perfect for a brunch, and I want to tell you how to make them ahead! I’ve had great success with frozen pancakes of late (as in my kids eat them almost every morning and I always have a quick dinner in a pinch for my husband if he comes home late). Just bake them off, let them cool on a wire rack, then put the whole rack in the freezer. After about 30 minutes, stack the pancakes inside a freezer bag (they won’t stick because you flash-froze them). When ready to reheat, stick them in the toaster – once or twice down- for a small batch or the oven at 300 degrees (put them back on the wire rack) for a larger batch. Winning.

Lemon Poppy Seed Pancakes with Blueberry Cream

Makes 16 (4 inch) pancakes

2 c. white whole wheat flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tbsp. poppy seeds

2 c. buttermilk

2 tbsp. honey

1 egg

1 tsp. vanilla

Zest and Juice from 1 lemon

1 tbsp. butter, melted

Blueberry Cream

1/2 c. frozen blueberries

1 c. nonfat Greek yogurt

1/4 c. maple syrup

1. Whisk flour, baking powder, baking soda, salt, and poppy seeds in a large mixing bowl.

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2. In a large (4 c.) glass measuring cup, measure buttermilk. Add honey, egg, vanilla, and lemon zest/juice. Whisk to combine.

3. Add buttermilk mixture to flour mixture and fold gently to just barely combine. Add melted butter and stir in gently (batter should be lumpy).

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4. Heat a griddle over medium-low heat, about three minutes. Add batter and swirl into rounds with the back of a spoon. Cook until golden brown, flip, and cook until golden brown on the second side. Keep pancakes in a 200 degree oven while you cook the remaining batter.

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5. Meanwhile, defrost blueberries in the microwave until soft. Add yogurt and syrup and  stir to combine. Set aside.

6. Serve pancakes with blueberry cream and additional syrup, if desired.

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