The Perfect Weekend Brunch Recipe: Lemon-Poppy Seed Pancakes with Blueberry Cream

An under-300-calories pancake brunch you'll flip for.


Photo by Becca Boyd

Brunch is one of my favorite meals, but going out for bunch can be a big ol’ pain. Two words: the lines. Because I’m not one to wait an hour or more for a table, I’m happiest having an at-home brunch. Besides, whipping up my own pancakes or French toast means I can control what goes in it and on it — a much safer bet in terms of fat and calories than restaurant food.

This week’s recipe is the perfect example of exactly that. The lemon-poppy seed pancakes are totally something you’d find on a brunch menu, but I’m putting a healthier twist on this brunch staple with whole-wheat flour and a creamy blueberry topping made with Greek yogurt. I’d call that a win-win. 

Actually, it’s a win-win-win, because I also cracked the code for making and freezing these pancakes ahead of time, to make your day-of brunch prep a cinch. Just make them as you normally would, cool them 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), and when you’re ready to reheat, stick them in the toaster — it may take one or two toaster pops to get them just right — for a small batch, or reheat them in a 300-degree oven on a wire rack for a larger batch.

Just make them as instructed below, 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. The blueberry cream is best put together right before eating.

Happy weekend!

Lemon Poppy Seed Pancakes with Blueberry Cream
Makes 16 (four-inch) pancakes

For the 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
2 tbsp. honey
1 egg
1 tsp. vanilla
Zest and juice from 1 lemon
1 tbsp. butter, melted

For the blueberry cream
1/2 c. frozen blueberries
1 c. nonfat Greek yogurt
1/4 c. maple syrup
*Note: You will probably have extra cream; store it in the fridge and use to top desserts, in a smoothie, with granola and more.


  1. Whisk flour, baking powder, baking soda, salt and poppy seeds in a large mixing bowl. Set aside.
  2. In a large (four-cup) 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. Top pancakes with blueberry cream and serve.

Per serving (one serving = three pancakes and two tablespoons of blueberry cream): 296 calories, six fat grams, 39 milligrams cholesterol, 470 milligrams sodium, 600 milligrams potassium, 50 grams carbohydrates, 4.8 grams dietary fiber, 18 grams sugar, 13 grams protein.


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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