Description
Indulge in the delightful taste of Blueberry Lemon Poppy Mini Pancakes, where fluffy bite-sized goodness meets a burst of fresh flavors. These mini pancakes are perfect for breakfast or brunch, combining juicy blueberries with zesty lemon and crunchy poppy seeds.
Ingredients
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
- In a large bowl, whisk together flour, poppy seeds, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, egg, melted butter, lemon zest, and vanilla extract until mixed well.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
- Fold in the blueberries carefully.
- Preheat a non-stick skillet over medium heat and lightly grease it with butter.
- Scoop about 1 tablespoon of batter onto the skillet for each pancake and cook until golden brown on both sides (about 1-2 minutes each).
- Serve warm with extra blueberries and drizzle with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 mini pancakes (90g)
- Calories: 210
- Sugar: 8g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg