These Blueberry Poppyseed Pancakes are to die for. I swear it’s one of those recipes that I make that leaves a mark and makes it difficult to forget.
I was toying with the idea of adding Poppyseeds to my pancakes and I’m glad I did. As with all other dessert recipes, adding Poppyseeds gives the final product a nice texture. I get excited whenever I bite into one of those seeds. It’s like finding a candy in a haystack. That immense joy!
A good pancake is not hard to find. It’s pretty easy to get fluffy pancakes almost everywhere nowadays but finding a pancake with your desired flavour is hard to come by. Making them at home solves almost 99% of the problem. I can create any kind of pancakes I fancy any day of the week and so can you!
The Blueberry Poppyseed Pancakes recipe below is almost fool proof and so delicious. It’s like eating a pancake cloud. It’s fluffy, juicy with the addition of blueberries and you get the textural crunch from the poppyseeds. BTW I accidentally left out castor sugar in my recipe but it still tasted fine. Just drizzle more maple syrup, add more blueberry sauce or honey and it will still taste heavenly. The Blueberry sauce below is just simply blueberry pie filling. Cheat days are allowed whenever it involves pancakes.
See those fancy caramelized Walnuts at the bottom of the Pancake Stack? They are made by boiling a tbsp. of honey, tsp of water, tsp of sugar and then stirring until it becomes thick and almost sticky like. At this point, throw in a couple of walnuts or (Almonds or hazelnuts) and stir till the nuts are well coated with the honey mixture. GUYS, I’m not kidding when I say this is like so so so delicious. It’s a great accompaniment to PANCAKES. As I write this post, im thinking of a caramelized banana and nut Pancake Stack with maple drizzle. Anybody feeling this as well?
This recipe makes 8 Blueberry Poppyseed pancakes. But as I mention earlier, you might want to consider doubling the portion because Good Stuff don’t last long. I have tried keeping pancakes to the next day and they still tasted fluffy. Just microwave them for a good few seconds.
- 1 cup all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tbsp castor sugar
- 150 g greek yogurt
- 8 tbsp milk
- 1 egg
- 1 cup fresh blueberries or more
- 1 tbsp poppyseeds
- 1 tsp vanilla bean paste I like to put for flavor
Combine flour, baking powder, baking soda and sugar in a bowl.
In a large bowl, whisk together greek yogurt, vanilla paste and milk until smooth.
Add egg and mix until smooth. Don’t overmix. A few lumps in mixture is ok.
Combine wet and dry ingredients.
Fold in blueberries and poppyseeds
Heat a frying pan over medium heat with a little oil. I like to use a brush to oil my pan before cooking each pancake.
Use a ladle to scoop pancake batter onto the pan and cook pancakes for 2 minutes on one side and then flip and cook on other side for 1 min or until golden brown.
Serve with a generous drizzle of maple syrup or honey!!! Or toss more blueberries. ENJOY!