The Perfect Weekend Brunch Recipe: Lemon-Poppy Seed Pancakes with Blueberry Cream
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.
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 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.
- Whisk flour, baking powder, baking soda, salt and poppy seeds in a large mixing bowl. Set aside.
- In a large (four-cup) measuring cup, measure buttermilk. Add honey, egg, vanilla and lemon zest/juice. Whisk to combine.
- Add buttermilk mixture to flour mixture and fold gently to just barely combine. Add melted butter and stir in gently (batter should be lumpy).
- 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.
- Meanwhile, defrost blueberries in the microwave until soft. Add yogurt and syrup and stir to combine. Set aside.
- 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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