Lemon-Poppy Seed Pancakes With Blueberry Compote

Name: Lemon-Poppy Seed Pancakes With Blueberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fresh blueberries; 6 tablespoons sugar, divided; 3 teaspoons grated lemon rind, divided; 2 tablespoons fresh lemon juice, divided; 1 tablespoon water; 6.6 ounces white whole-wheat flour (about 1 1/2 cups); 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup fat-free milk; 1/2 cup plain 2% reduced-fat Greek yogurt; 2 tablespoons poppy seeds; 1 tablespoon canola oil; 1 teaspoon vanilla extract; 2 large eggs, lightly beaten; Cooking spray

Servings: persons

3 cups fresh blueberries
6 tablespoons sugar, divided
3 teaspoons grated lemon rind, divided
2 tablespoons fresh lemon juice, divided
1 tablespoon water
6.6 ounces white whole-wheat flour (about 1 1/2 cups)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fat-free milk
1/2 cup plain 2% reduced-fat Greek yogurt
2 tablespoons poppy seeds
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
Cooking spray

1
Combine blueberries, 1/4 cup sugar, 1 teaspoon rind, 1 tablespoon juice, and 1 tablespoon water in a small saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until blueberries break down, stirring frequently.
2
While compote cooks, combine remaining 2 tablespoons sugar and remaining 2 teaspoons rind in a large bowl. Using your fingers, rub rind mixture together for 15 seconds. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to rind mixture, stirring with a whisk. Combine milk and next 5 ingredients (through eggs) in a small bowl, stirring with a whisk; add remaining 1 tablespoon lemon juice. Add milk mixture to flour mixture, stirring just until moist.
3
Preheat a griddle to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with blueberry compote.
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501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups fresh blueberries, 6 tablespoons sugar, divided, 3 teaspoons grated lemon rind, divided, 2 tablespoons fresh lemon juice, divided, and more.

Yes, Lemon-Poppy Seed Pancakes With Blueberry Compote falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!