These lemon poppy seed blueberry pancakes make a delicious healthy breakfast. Sugar-free, packed with fruits and prepared with whole-wheat flour, they’re soft, fluffy, and incredibly addictive!

These lemon poppy seed blueberry pancakes are sugar-free, packed with fruits and prepared with whole-wheat flour.

I’m obsessed with pancakes, obsessed with everything lemon and poppy seeds, and I’m obsessed with blueberries. So instead of making 3 recipes, I simply combined all these ingredients in one single breakfast recipe and the result is just amazing!

Healthy, nutritious and bursting with refreshing and juicy flavors, these pancakes will elevate your breakfast tradition to a whole new dimension. So take a whisk, your most beautiful apron, and let’s chat about these pancakes together.

These lemon poppy seed blueberry pancakes are sugar-free, packed with fruits and prepared with whole-wheat flour.

Reasons to love these pancakes:

  • Healthy and nutritious ✔
  • Fluffy and generous ✔
  • Prepared with whole-wheat flour ✔
  • Sugar-free ✔
  • A straightforward recipe ✔

How to make lemon poppy seed blueberry pancakes?

You can whip up these pancakes in just a few easy steps:

Step 1: Mix all the dry ingredients together in a mixing bowl. This means whole-wheat flour, poppy seeds, baking powder, and salt. I also like to add the lemon zest in the dry ingredients to help them release their flavors.

Step 2: Mix all the wet ingredients in a separate bowl. This means milk, lemon juice, melted butter and egg.

Step 3: Add the wet ingredients to the dry ingredients and mix until just combined. Make sure to not overmix the batter or it will result in flat pancakes.

Step 4. Let the batter rest for about 5-10 minutes, or until fluffy. Please do not skip this step. Allowing the batter to rest will guarantee a smoother, more uniform texture, and also gives any gluten development to relax, making the pancakes lighter and fluffier.

Step 5: Cook the pancakes in a skillet (or better, a griddle) over low-medium heat on one side, sprinkling fresh blueberries on top. When the batter is slightly bubbling to the surface, flip carefully and cook on the other side until just set.

Can I use all-purpose flour instead?

This recipe was mainly inspired by my Classic Fluffy Pancakes, the #1 recipe on this site for years, and still going strong. This makes it a very trust-worthy recipe you can rely on, eyes closed (well, almost)! I went for whole-wheat flour to make them more nutritious, but the recipe works equally well with all-purpose flour with a 1:1 ratio.

Can I make them dairy-free?

Absolutely! Simply replace melted butter with vegetable oil, preferably neutral in taste (canola, sunflower) or melted coconut oil if you do not mind the slight coconut flavor. Instead of milk, use any vegetable milk of choice (oat milk, almond milk, cashew milk for best results).

These lemon poppy seed blueberry pancakes are sugar-free, packed with fruits and prepared with whole-wheat flour.

What to serve with these pancakes?

If you want to stay on the healthy side, I recommend serving these lemon poppy seed blueberry pancakes with sliced bananas or fruit compote (without any addition of sugar). Occasionally, you will also love to treat yourself with a drizzle of maple syrup on top of your pancakes.

More pancakes you’ll love:

These lemon poppy seed blueberry pancakes are sugar-free, packed with fruits and prepared with whole-wheat flour.

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Lemon Poppy Seed Blueberry Pancakes

These lemon poppy seed blueberry pancakes are sugar-free, packed with fruits and prepared with whole-wheat flour.
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  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x
  • Category: Crepes and Pancakes

These lemon poppy seed blueberry pancakes make a delicious healthy breakfast. Sugar-free, packed with fruits and prepared with whole-wheat flour, they’re soft, fluffy, and incredibly addictive!

Ingredients

Scale
  • 1 cup + 1 Tablespoon (120g) whole-wheat flour
  • 1 Tablespoon poppy seeds
  • 2 teaspoons baking powder
  • 1 lemon (zest only)
  • 1 pinch of salt
  • 1 large egg
  • 1 cup (240 ml) milk
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons melted butter, lightly cooled (or vegetable oil)
  • 1 cup (190g) fresh blueberries
  • Maple syrup, for serving

Instructions

  1. In a large bowl, whisk together flour, poppy seed, baking powder, lemon zest and salt.
  2. In a medium bowl, whisk the egg with milk, lemon juice, and melted butter (or vegetable oil).
  3. Add wet ingredients to dry, mixing just until dry ingredients are moistened. Do not over mix. The batter will look lumpy.
  4. Let the batter rest for about 5-10 minutes, until light and fluffy.
  5. In large skillet, over medium heat, melt additional butter to lightly grease the skillet. Scoop out about ¼ cup of batter and pour into the pan. Sprinkle with blueberries. Cook the pancakes until the edges begin to brown; about 1 minute. Flip pancakes and cook other side to a golden brown. Serve pancakes with maple syrup and/or fruits, and enjoy!
Berries, Easter, Eggs, Mardi Gras, Pancakes & Waffles, Quick & Easy, Spring, Summer, Valentine's Day

Did you make this recipe?

Lastly, if you make this Lemon Poppy Seed Blueberry Pancakes, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!

These lemon poppy seed blueberry pancakes are sugar-free, packed with fruits and prepared with whole-wheat flour.