Lemon Poppy Seed Pancakes with Blueberry Cream

Lemon Poppy Seed Pancakes with Blueberry Cream

I have a very clear memory of begging my mom to leave the “brown stuff” out of our pancake batter. I was referring to (completely benignly flavored) wheat germ; I didn’t want her ruining my fluffy white pancakes with anything remotely healthy. I’d love to tell you I was five but I was probably like, 17. 

Oh my, how times have changed. I only make pancakes (and muffins too) using all white whole wheat flour because the barely noticeable flavor change is well worth the health benefits – plus if you use buttermilk they bake up light, airy, and full of flavor. Flax goes into my whole wheat freezer pancakes but not these – the flavor profile is simple to let the lemon shine through. 

These would be perfect for a brunch, and easy to make ahead. I’ve had great success with frozen pancakes. Just bake them off, let them cool on a wire rack, then put the whole rack in the freezer. After about 30 minutes, stack the pancakes inside a freezer bag (they won’t stick because you flash-froze them). When ready to reheat, stick them in the toaster – once or twice down- for a small batch or the oven at 300 degrees (put them back on the wire rack) for a larger batch. Winning.

Lemon Poppy Seed Pancakes with Blueberry Cream

Makes 16 (4 inch) pancakes

2 c. white whole wheat flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tbsp. poppy seeds

2 c. buttermilk

3 tbsp. honey

1 egg

1 tsp. vanilla

Zest and Juice from 1 lemon

1 tbsp. butter, melted

Blueberry Cream

1/2 c. frozen blueberries

1 c. nonfat Greek yogurt

1/4 c. maple syrup

1. Whisk flour, baking powder, baking soda, salt, and poppy seeds in a large mixing bowl.

2. In a large (4 c.) glass measuring cup, measure buttermilk. Add honey, egg, vanilla, and lemon zest/juice. Whisk to combine.

3. Add buttermilk mixture to flour mixture and fold gently to just barely combine. Add melted butter and stir in gently (batter should be lumpy).

4. Heat a griddle over medium-low heat, about three minutes. Add batter and swirl into rounds with the back of a spoon. Cook until golden brown, flip, and cook until golden brown on the second side. Keep pancakes in a 200 degree oven while you cook the remaining batter.

5. Meanwhile, defrost blueberries in the microwave until soft. Add yogurt and syrup and  stir to combine. Set aside.

6. Serve pancakes with blueberry cream and additional syrup, if desired.

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