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+ servings

Blueberry Pancakes with Lemon and Poppy Seeds

2.34 from 3 votes
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Course: Breakfast, Brunch
Cuisine: Low
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Lorena Salinas from Cravings Journal


  • 240 g all purpose flour
  • 2 tsp baking powder
  • 100 g sugar
  • 1 tsp salt
  • 1 egg
  • 350 ml milk (it can be any milk)
  • 1/2 tsp vanilla essence
  • 10 g melted unsalted butter + more for cooking
  • 2 tsp poppy seeds (optional)
  • 1 lemon, zest only (optional)
  • 100 g blueberries (fresh or frozen, thawed and excess liquid removed)


  • Put the flour, salt, sugar and baking powder in a bowl and mix with a whisk. Form a hole in the center.
  • Add the milk, egg, vanilla and butter and mix starting at the center and slowly incorporating the dry ingredients from the sides.
  • Add the lemon zest, poppy seeds and blueberries if you like :). The dough is still very good without them but they add a nice little twist.
  • Place a bit of butter in a non-stick pan on medium-low heat and cook 1 pancake on there. 
  • When you see bubbles appearing on the top it means it's time to flip. If the heat is too high it would have burned at this stage and if it's too low it won't become nicely golden. The idea is that it gets golden while also cooking throughly.
  • Take out and serve with maple syrup, honey and extra fruit. If you like the look of these frozen blueberries just freeze them without touching one another overnight. When you take them out they will frost up in a couple minutes because of the contrast in temperature.
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