These Lemon Poppyseed Pancakes with Blueberry Sauce Have 15 Grams of Protein


Active Time: 30 minutes

Total Time: 30 minutes

Servings: 4

Nutrition Profile: Sesame-Free, Nut-Free, Soy-Free, High-Fiber, Vegetarian, High-Protein


- 2 cups fresh or thawed frozen blueberries

- 2 1/2 tablespoons sugar

- 1 1/2 tablespoons water

- 1 tablespoon lemon juice

- 1 cup whole-wheat flour

- 1/2 cup all-purpose flour

- 2 tablespoons poppy seeds

- 1 1/2 teaspoons grated lemon zest

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/8 teaspoon salt

- 1 cup whole-milk plain strained (Greek-style) yogurt

- 3/4 cup whole milk

- 3 tablespoons unsalted butter, melted

- 1 large egg


1. To make the Blueberry Sauce, combine blueberries, sugar, water, and lemon juice in a saucepan.


Cook over medium-high heat, stirring occasionally and gently mashing the berries until they burst and release juices, about 6 minutes. Remove from heat.

2. To make the Pancakes, whisk together whole-wheat flour, all-purpose flour, poppy seeds, lemon zest, baking powder, baking soda, and salt in a large bowl. Create a well in the center of the dry ingredients and add yogurt, milk, butter, and egg. Whisk until just combined.

3. Heat a large griddle or skillet over medium heat and lightly coat with cooking spray. Pour 4 equal scoops of batter (about 3 tablespoons each) onto the pan, 3 inches apart. Cook until golden brown on each side and cooked through, about 3 minutes. Repeat with remaining batter, greasing the pan between batches.

4. Serve the pancakes with Blueberry Sauce spooned on top.