Consider your Sunday morning sorted thanks to these blueberry orange and poppy seed pancakes!
Now, I’d love to chat on and on about how beautiful these gorgeous pancakes are BUT to be honest Term 4 is kicking my butt so I’m quickly jotting this recipe down in between loads of washing, packing lunch boxes, home readers and wrapping birthday presents.
“Gosh, #mumlife truly is a walk in the park…Jurassic Park.” Just a little giggle I found on insta for us!
OK, back to today’s recipe – these blueberry orange and poppy seed pancakes are…
one bowl
freezer friendly
lunch box friendly
make 10 HUGE pancakes
full of blueberries (but you can sub any berry you like)
sweetened with brown sugar
gorgeously golden
super simple to make
and a great recipe to get your kids into the kitchen with.
If you love pancakes, try this blueberry/orange/poppy seed combo, I promise you won’t be disappointed. Pop this recipe onto your meal planner and make them Sunday morning!
Before we dive into the deets of today’s recipe here’s one more note about our Baking with Kids eCookbook from the lovely Julie…
Thanks Julie for your lovely comment! So happy you’re enjoying our recipes!
Now, let’s fry up these pancakes together and when you make this recipe, post a picture to Instagram and tag @mylovelylittlelunchbox. I love sharing your creations! Kayla xx
To make your own blueberry orange and poppy seed pancakes simply…
Place the wholemeal (whole wheat) flour, baking powder, brown sugar and salt into a large bowl. Whisk to combine and create a well in the centre.
Add the egg, milk and vanilla and whisk to create a batter.
Add the blueberries, orange zest and poppy seeds and whisk to combine.
Heat a large fry pan over low-medium heat and add a drizzle of olive oil (or butter) to grease. Ladle 1/4 cup measurements of the batter onto the fry pan. Cook for 2-3 minutes or until bubbles begin to appear on the surface of the pancake. Carefully flip the pancakes and cook for another minute or 2. Or until the pancakes are golden and bounce back to touch.
Place the cooked pancakes onto a plate lined with kitchen paper and continue frying until no batter remains.
blueberry orange and poppy seed pancakes
- Total Time: 30 mins
- Yield: 10 pancakes 1x
Description
blueberry orange and poppy seed pancakes
Ingredients
- 1 1/3 cup (200 grams) wholemeal (wholewheat) plain flour
- 1 tablespoon baking powder
- 1/2 cup (85 grams) brown sugar
- pinch of salt
- 1 egg
- 1 cup (250 ml) milk (of your choice)
- 2 teaspoons vanilla extract
- zest of 1 orange
- 1 cup (100 grams) fresh blueberries
- 1/4 cup (30 grams) poppy seeds
Instructions
- Place the flour, baking powder, brown sugar and salt into a large bowl and whisk to combine creating a well in the centre. Add the egg, milk and vanilla and whisk to create a batter. Add the orange zest, blueberries and poppy seeds and whisk to combine.
- Heat a nonstick fry pan over low-medium heat and grease with olive oil or butter. Ladle 1/4 cup measurements of the batter onto the fry pan. Cook for 2-3 minutes or until bubbles begin to appear on the surface of the pancake. Carefully flip the pancakes and cook for another minute or 2. Or until the pancakes are golden and bounce back to touch.
- Place the cooked pancakes onto a plate lined with kitchen paper and continue frying until no batter remains.
- Serve pancakes with a dollop of greek yoghurt, fresh blueberries and drizzle of maple syrup. Enjoy x
- Prep Time: 15 mins
- Cook Time: 15 mins
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