Photo of Poppy seed pancakes with lemon syrup & blueberries by WW

Poppy seed pancakes with lemon syrup & blueberries

Points® value
Total Time
45 min
10 min
35 min
Breakfast? Lunch? So last year. This year we’re all about brunch. Tailor-made for lazy, long weekends, this recipe will help you stay on track, too.


Plain White Flour

60 g

Wholemeal Flour

60 g

Baking powder

½ teaspoon(s), level

Bicarbonate of Soda

¼ teaspoon(s), level

Caster Sugar

30 g

Poppy Seeds

20 g


1 zest(s) of 1, plus extra wedges for garnish

Lemon Juice, Fresh

1 teaspoon(s)


225 ml

Egg, whole, raw

1 medium, raw

Low Fat Spread

1 tablespoon(s), melted

Calorie controlled cooking spray

4 spray(s)

Icing Sugar

50 g


200 g


  1. Combine the flours with the baking powder, bicarbonate of soda, caster sugar, poppy seeds, lemon zest and a pinch of salt in a large bowl. Add the buttermilk, egg and melted spread; stir until just combined.
  2. Heat a large, nonstick frying pan over low-medium heat and mist with cooking spray. Put 1 heaped dessertspoon of the batter into the pan and spread out slightly with the back of the spoon so the pancake is about 8cm in diameter. Cook for 2 minutes, or until the bottom is golden, then flip and cook on the other side for 2 minutes. Repeat with the remaining batter so you have 8 pancakes.
  3. To make the syrup, whisk the lemon juice with the icing sugar. Serve 2 pancakes per person, topped with the blueberries and drizzled with the syrup, with a lemon wedge on the side.


The poppy seeds give these pancakes a flavour-packed twist.