![a recipe photo of the Lemon Poppyseed Pancakes with Blueberry Sauce](https://cdn.statically.io/img/www.eatingwell.com/thmb/DBhKMLpFAGIzzbTz56j39qViLUU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-LemonPoppyseedPancakesWithBlueberrySauce-beauty-96-5ea10096c892401fa89dfd01f6a51ab1.jpg)
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
![the ingredients to make the Lemon Poppyseed Pancakes with Blueberry Sauce](https://www.eatingwell.com/thmb/whJuuJruw0h4r21mJqT5FQOAgM8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-LemonPoppyseedPancakesWithBlueberrySauce-Step-01-28-b07343ceed224d09a395be4ee65130ae.jpg)
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Ingredients
Blueberry Sauce
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2 cups fresh or thawed frozen blueberries
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2 1/2 tablespoons sugar
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1 1/2 tablespoons water
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1 tablespoon lemon juice
Pancakes
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1 cup whole-wheat flour
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1/2 cup all-purpose flour
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2 tablespoons poppy seeds
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1 1/2 teaspoons grated lemon zest
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/8 teaspoon salt
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1 cup whole-milk plain strained (Greek-style) yogurt
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3/4 cup whole milk
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3 tablespoons unsalted butter, melted
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1 large egg
Directions
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To prepare blueberry sauce: Stir blueberries, sugar, water and lemon juice together in a medium saucepan. Cook over medium-high heat, stirring occasionally and gently mashing the berries with the back of a spoon, until they burst and release juices, about 6 minutes. Remove from heat.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
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To prepare pancakes: Whisk whole-wheat flour, all-purpose flour, poppy seeds, lemon zest, baking powder, baking soda and salt together in a large bowl until combined. Form a well in the center of the dry ingredients; add yogurt, milk, butter and egg. Whisk until just combined.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
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Heat a large griddle or skillet over medium heat. Coat lightly with cooking spray. Working in 4 batches, place 4 equal scoops of batter (about 3 tablespoons each) 3 inches apart on the pan. Cook the pancakes until golden brown on each side and cooked through, about 3 minutes total. Repeat with the remaining batter, greasing the pan between batches.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
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Serve the pancakes with blueberry sauce spooned over the top.
EatingWell.com, March 2024
Nutrition Facts (per serving)
430 | Calories |
17g | Fat |
57g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Serving Size 4 pancakes & about 3 Tbsp. sauce | |
Calories 430 | |
% Daily Value * | |
Total Carbohydrate 57g | 21% |
Dietary Fiber 7g | 24% |
Total Sugars 19g | |
Protein 15g | 30% |
Total Fat 17g | 22% |
Saturated Fat 8g | 42% |
Cholesterol 81mg | 27% |
Vitamin A 117µg | |
Vitamin C 3mg | 4% |
Vitamin D 1µg | |
Vitamin E 1mg | 7% |
Folate 63µg | |
Vitamin K 14µg | |
Sodium 405mg | 18% |
Calcium 268mg | 21% |
Iron 3mg | 15% |
Magnesium 77mg | 18% |
Potassium 364mg | 8% |
Zinc 2mg | 18% |
Vitamin B12 1µg | |
Omega 3 0g |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.