Lemon Poppyseed Pancakes with Blueberry Sauce

Poppy seeds add crunch to these fluffy pancakes paired with a sweet-tart blueberry sauce. What’s the secret to tender pancakes? Don’t overmix your batter! Mixing builds structure, but overmixing will yield a tough pancake. If your batter is lumpy, let it hang out for 5 minutes before cooking. This will give the flour some time to absorb the liquid, ensuring the pancakes turn out just right.

Ingredients

  • 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

Directions

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