Description
Delicious and fluffy pancakes filled with poppyseeds and mixed berries, perfect for breakfast or brunch.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon poppyseeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 3 tablespoons melted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup mixed berries (blueberries, raspberries, strawberries)
- Extra berries and Greek yogurt, for serving (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, eggs, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in the mixed berries.
- Heat a nonstick skillet over medium heat and lightly grease. Pour small rounds of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook another 1-2 minutes until golden.
- Divide pancakes into bowls. Top with extra berries and a dollop of Greek yogurt if desired. Serve immediately.
Notes
- Ensure not to overmix the batter for fluffy pancakes.
- Feel free to use any combination of your favorite berries.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg