Name: Blueberry Lemon Poppy Mini Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tbsp poppy seeds; 1 tbsp granulated sugar; 1 tsp baking powder; 1/4 tsp baking soda; Pinch of salt; 3/4 cup buttermilk; 1 large egg; 2 tbsp melted butter (plus extra for cooking); Zest of 1 lemon; 1/2 tsp vanilla extract; 1/2 cup fresh blueberries; Maple syrup, for serving

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Fluffy bite-sized pancakes infused with lemon zest and poppy seeds, filled with juicy blueberries, and drizzled with maple syrup — a zesty breakfast delight! These mini pancakes are a comforting yet refreshing option for a weekend brunch or a cozy morning at home.

Why You’ll Love This Recipe

These Blueberry Lemon Poppy Mini Pancakes are a perfect blend of bright citrus flavor, subtle crunch from poppy seeds, and bursts of sweetness from fresh blueberries. Their miniature size makes them fun to eat and easy to serve — ideal for both kids and adults. Whether you’re hosting a brunch gathering or just enjoying a slow morning, these pancakes bring a gourmet touch to your breakfast table without requiring complicated steps.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
poppy seeds
granulated sugar
baking powder
baking soda
salt
buttermilk
large egg
melted butter (plus extra for cooking)
lemon zest
vanilla extract
fresh blueberries
maple syrup (for serving)

Directions

In a large bowl, whisk together the flour, poppy seeds, sugar, baking powder, baking soda, and a pinch of salt.
In a separate bowl, combine the buttermilk, egg, melted butter, lemon zest, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes fluffy.
Fold in the fresh blueberries gently.
Preheat a non-stick skillet or griddle over medium heat and grease lightly with butter.
Scoop about 1 tablespoon of batter per pancake onto the skillet to form mini rounds.
Cook for 1 to 2 minutes per side, or until golden brown and cooked through.
Serve warm in a bowl with additional blueberries and a drizzle of maple syrup.

Servings and timing

Servings: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories per serving: 220 kcal

Variations

Dairy-Free: Substitute the buttermilk with almond milk plus 1 teaspoon of lemon juice, and use a plant-based butter alternative.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Add a Glaze: Drizzle a lemon glaze (powdered sugar mixed with lemon juice) instead of maple syrup for a sweeter, more dessert-like finish.
Different Fruits: Replace blueberries with raspberries or chopped strawberries for a twist in flavor.
Extra Protein: Add a scoop of vanilla protein powder and a little extra buttermilk to balance the texture.

Storage/Reheating

To store, allow pancakes to cool completely and transfer to an airtight container. Refrigerate for up to 3 days.
To freeze, place the pancakes in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag for up to 2 months.
Reheat in the microwave for 20–30 seconds or warm them in a skillet over low heat for a crispier edge.

FAQs

What can I use instead of buttermilk?

You can use regular milk mixed with a teaspoon of lemon juice or vinegar to mimic the acidity of buttermilk.

Can I make the batter ahead of time?

It is best to cook the pancakes immediately after mixing to maintain the leavening power of baking powder and soda.

Can I use frozen blueberries?

Yes, but do not thaw them first. Toss them in a little flour before folding into the batter to prevent bleeding.

Are these pancakes suitable for toddlers?

Yes, their small size and soft texture make them a toddler-friendly breakfast.

Can I make these in a pancake maker?

Yes, if your pancake maker has a mini mold, it will work perfectly with this batter.

How do I prevent overmixing the batter?

Stir until the ingredients are just combined; a few lumps are fine. Overmixing can make the pancakes tough.

What’s the best way to serve these for guests?

Serve in a shallow bowl with a small pitcher of warm maple syrup and a sprinkle of lemon zest for presentation.

Do I need to sift the flour?

It is not necessary, but sifting can help with a lighter texture if desired.

Can I omit the poppy seeds?

Yes, the recipe will still work without poppy seeds if you prefer a smoother texture.

How do I keep pancakes warm while cooking in batches?

Place them on a baking sheet in a warm oven (around 200°F or 95°C) until ready to serve.

Conclusion

Blueberry Lemon Poppy Mini Pancakes are a delightful and refreshing take on traditional breakfast fare. With their tangy lemon zest, sweet blueberries, and charming mini size, they offer a sophisticated yet approachable brunch option. Easy to prepare and versatile for variations, this recipe is sure to become a cherished favorite for lazy weekends or special morning gatherings.

Blueberry Lemon Poppy Mini Pancakes

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Fluffy bite-sized pancakes infused with lemon zest and poppy seeds, filled with juicy blueberries, and drizzled with maple syrup — a zesty breakfast delight!

Author: Asma
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 3 servings 1x
Category: Breakfast
Method: Pan-fried
Cuisine: American
Diet: Vegetarian

Instructions

In a large bowl, whisk together flour, poppy seeds, sugar, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, egg, melted butter, lemon zest, and vanilla until well combined.
Pour the wet ingredients into the dry and stir gently until just combined — do not overmix.
Gently fold in the blueberries.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Scoop small spoonfuls of batter (about 1 tbsp each) onto the pan to form mini pancakes.
Cook for 1–2 minutes per side, until golden brown and set.
Serve warm in a bowl with extra blueberries and a drizzle of maple syrup.