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Lemon Poppyseed Pancakes with Fresh Blueberries

What's for breakfast at your home today?

Before you believe the facade, we didn't have these for breakfast either. (we had them for dinner :)

Breakfast around here usually includes my favorite cereal (Multi-Grain Cheerios) after my run. The Manchild has recently learned how to eat cereal with a spoon and milk without spilling it all over the place. Ryan is usually suited up and halfway out the door before I can ask him if he managed to eat anything.

Let's just say we've gone the "Milk Chocolate Instant Breakfast + Banana = Shake'' route for that man who sleeps in busy guy.

Now that you know how breakfast is here, you can see why I can't pull off the whole I-make-a-hot-meal-for-my-family-each-morning-for-breakfast shpill. We just don't do a big breakfast around here unless it's a holiday or a special occasion. There's no time in the mornings! Nonetheless, we do have a breakfast-for-dinner meal a few times a month. So we still get our breakfast-food-fix.

I know lemon-poppy seed is probably a cliche flavor combo at this point, but it 'aint broke, right? I couldn't resist throwing this in our dinner menu this past week. I'm a sucker for blueberries - throw them on a stack of thick, fluffy pancakes?

I'm sold.

Lemon Poppy Seed Pancakes with Fresh Blueberries

2 C flour
1 t baking powder
1 t baking soda
1/3 C sugar
pinch of salt
1/3 C poppy seeds
zest of 4 lemons
2 C buttermilk
2 large eggs, lightly beaten
2 T butter, melted
butter, to serve (and for griddle)
fresh blueberries 

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
2. In another bowl, combine the buttermilk, eggs, butter, lemon zest and poppy seeds.
3. Add the wet to the dry until it's the right consistency (you might not use all wet) Stir all ingredients together until they're just combined.
4. Heat up griddle to medium-hot and brush with melted butter. Pour about 1/3 C of batter in skillet. Wait until pancake bottom is golden and flip with a spatula. Cook other side until golden. Repeat with the rest of the batter.
5. Serve with warm syrup, butter, and fresh blueberries.

Recipe Adapted from: Picky Cook


  1. Breakfast is the same way at your house! I would love to eat a stack of these for dinner!

    1. I'm glad I'm not alone - breakfast for dinner saves lives around here. haha.

  2. I have been wanting to try lemon poppyseed pancakes, but I couldn't decide what to serve them with. Yours look fabulous!

    1. Oh yes, I was thinking of lemon poppyseed muffins when I made these, and I've had those muffins with blueberries. So it just felt right. Thanks for stopping by, Jenn!

  3. These are AWESOME!! I wish I lived in your kitchen.
    Please come over to my first co-hosted linky party and share a few posts. Thanks :)

  4. Yay!!! Congrats on your link party! I've linked up a few, and can't wait to follow your link party each week. Love the new blog look, too! Natalie did a killer job!

  5. I had pancakes just the other night for dinner. I must snag this one to make. Thank you for sharing. Visiting from Housewives of Riverton. Would love it if you would share this at my Make it Pretty Monday party at The Dedicated House. Hope to see you at the bash! Toodles, Kathryn @TheDedicatedHouse

  6. These look delicious and beautiful! Thanks so much for sharing at the Riverton Housewives Round Up!

  7. I'm going to have to veganize and de-gluttenize these asap because they.look.delicious!!!!

  8. What type of syrup do you suggest with them?

  9. Beautiful photo and delicious recipe~ My husband and I have been eating this for breakfast the past two days. When I asked him if these are better than pancakes at IHOP, he said "yes" without any hesitation. :) Btw, I shared your recipe on my tumblr page ( Thanks for the delicious breakfast~ :)

  10. Can you put the blueberries in the batter instead??

  11. Can you put the blueberries in the batter instead??

  12. Do these also work with just reg. Pancake mix?


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