Blueberry Lemon Poppy Seed Pancakes Recipe
Cream Cheese Glaze
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Cream Cheese Glaze
Method
Pancake Batter
- 1
Prep dry ingredients
In a large mixing bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons poppy seeds until evenly distributed.
- 2
Combine wet ingredients
In a medium bowl whisk 2 large eggs lightly, then add 1 1/2 cups buttermilk, 1/4 cup milk, 4 tablespoons melted unsalted butter (cooled slightly), 1 tablespoon lemon zest, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract. Whisk until homogenous.
- 3
Mix batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until most of the flour is hydrated; small lumps are okay. Avoid overmixing to keep pancakes tender. If batter is very thick, add up to 1-2 tablespoons additional milk to reach a thick but pourable consistency (dropping slowly from a spoon).
- 4
Fold in blueberries
Gently fold in 1 cup fresh blueberries with 6-8 strokes to distribute them without bruising.
- 5
- 6
Cook pancakes
For each pancake, ladle or pour about 1/4 cup batter onto the hot surface. Cook until bubbles form across the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden and cooked through, about 1-2 minutes more. Adjust heat as needed to prevent excessive browning. Repeat, adding more oil or butter to the pan as needed.
- 7
Keep warm
Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you finish the rest, or stack on a plate covered loosely with foil.
Cream Cheese Glaze
- 8
Soften and beat
In a medium bowl, beat 4 ounces softened cream cheese and 1 tablespoon softened unsalted butter together until smooth and lump-free using a hand mixer or vigorous whisk.
- 9
Add sugar and flavor
Gradually add 1 cup powdered sugar and beat on low speed until incorporated. Add 1 teaspoon fresh lemon juice, 1/2 teaspoon vanilla extract, and 1 teaspoon milk, then increase speed briefly until the glaze is smooth. If glaze is too thick for drizzling, add additional milk 1/4 teaspoon at a time until reach desired pourable consistency. Taste and adjust lemon or sugar to preference.
- 10
Finish
If desired, stir in or sprinkle 1/2 teaspoon fine lemon zest for extra brightness. Transfer glaze to a small bowl or a squeeze bottle for serving.
- 11
Serve
Stack pancakes on plates, spoon or drizzle cream cheese glaze over the warm pancakes, and garnish with extra fresh blueberries and a little lemon zest if desired. Serve immediately.