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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!

Ingredients

Units Scale
  • 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

Instructions

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

Notes

  • Do not overmix the batter to keep pancakes fluffy.
  • Use fresh, firm blueberries to prevent excess moisture in the batter.
  • For a vegan version, use plant-based milk and egg substitute.
  • Can be frozen and reheated in a toaster for a quick breakfast.

Nutrition

Find it online: https://yumfoodusa.com/blueberry-lemon-poppy-mini-pancakes/