Lemon Poppyseed Pancakes with Warm Blueberry Syrup

Fresh and zesty lemon poppyseed pancakes served with a warm blueberry syrup, perfect for a cozy Sunday brunch.

By @kyrasgoodeats

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 cup milk
• 1 large egg
• 1 tbsp butter
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 0.25 tsp baking soda
• 1 pinch salt
• 1 tbsp poppy seeds
• 2 tbsp lemon zest adjust to taste
• 2 tbsp lemon juice
• 1 cup blueberries
• 0 maple syrup to taste
• 0 Greek yogurt as desired

Instructions

1. Whisk together 1 cup of milk, 1 large egg, 1 tbsp melted butter, and 1 tsp vanilla extract in a small bowl.
2. In a separate bowl, combine 1 cup of all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, 1/4 tsp baking soda, a pinch of salt, about 1 tbsp poppy seeds, about 1-3 tbsp lemon zest, and 2 tbsp lemon juice.
3. Create a well in the dry ingredients and pour the wet ingredients into it. Mix until just combined; do not overmix.
4. Heat a non-stick skillet over medium heat. Pour batter onto the skillet in desired size and cook until bubbles form on the surface, then flip to cook the other side.
5. Warm 1 cup of frozen blueberries in the microwave for 1 minute. Add a touch of maple syrup and mix.
6. Stack cooked pancakes on a plate, add a dollop of Greek yogurt, and top with the warm blueberry syrup. Optionally, drizzle with more maple syrup to taste.