Poppy Seed Banana & Blueberry Pancakes

don't take a drug test after eating these

Poppy Seed Banana & Blueberry Pancakes

For breakfast this week, I made mini banana pancakes, and they were so good. They’re super simple too, it is basically just banana slices dipped into pancake batter. I also swapped some of the bananas for blueberries, and for those, I just spooned a little batter onto the skillet, topped it with a blueberry, then covered it with more batter. So good and so easy. Let’s get into it!

Recipe

Ingredients
Dry:

• 1½ cups all-purpose flour

• 2 Tbsp sugar

• ¾ tsp salt

• ½ Tbsp baking powder

• ¾ tsp baking soda

• 1 tsp lemon zest

• 1 Tbsp poppy seeds

Wet:

• 1 cup milk + 1 Tbsp lemon juice or vinegar

• 1½ Tbsp oil

• ½ Tbsp vanilla extract

• 1 egg

Fruit:

• 3 bananas (cut into 1-inch slices)

• ½ cup blueberries

Directions

1. Prepare the dry ingredients:
In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, lemon zest, and poppy seeds.

2. Prepare the wet ingredients:
Mix the milk and vinegar together and let it sit for about 5 minutes. After it curdles a little, stir and set aside. In a small bowl, lightly beat the egg, then stir in the vanilla and oil. Add the milk mixture to the egg mixture and stir to combine.

3. Combine and rest:
Gently fold the wet ingredients into the dry ingredients. Don’t overmix — it's okay if there are a few lumps! Let the batter rest for about 5 minutes.

4. Slice the bananas:
While the batter rests, slice the bananas into 1-inch rounds.

5. Heat the pan:
Preheat a griddle or large skillet over medium heat. Add a tablespoon of butter, it should sizzle when ready.

6. Cook the pancakes:

• Banana version: Dip each banana slice into the pancake batter, coating it well, then place it onto the pan. Flip once bubbles form on the surface and edges.

• Blueberry version: Spoon a little batter onto the pan, place a blueberry on top, then cover with a little more batter. Flip when bubbles form.

7. Assembly:
Divide the mini pancakes into six containers (I used ramekins). I fit about 5–6 pancakes into each ramekin. Top with extra blueberries and a sprinkle of poppy seeds.

Reheating & Storage

• Storage: Cover and store in the fridge. They stay fresh for 3–4 days.

• Microwave: Heat for about 30 seconds and top with maple syrup.

• Toaster oven: For a crispier pancake, bake at 350°F for 3–4 minutes.

And enjoy!