Name: Lemon Poppy Seed Blueberry Protein Pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 pancakes
Cuisine: American
Ingredients: 1.25 cups frozen blueberries; 0.75 cup Greek yogurt; 2 tablespoons lemon juice; 1 lemon zest; 2 eggs; 0.333 cup unsweetened vanilla almond milk; 1.5 cups Kodiak Cakes Flapjack & Waffle Mix; 0.5 tsp vanilla extract; 0.5 tsp poppy seeds; pinch salt

Lemon Poppy Seed Blueberry Protein Pancakes

Lemon Poppy Seed Blueberry Protein Pancakes cover

From the Cook

1/6

Lemon Poppy Seed Blueberry Protein Pancakes

Project Meal Plan Verified

Projectmealplan.com

Ingredients

Warning0 allergens identified

Lemon Poppy Seed Blueberry Protein Pancakes

1 ¼ cups frozen blueberries

¾ cup Greek yogurt

2 tablespoons lemon juice

1 lemon zest

2 eggs

⅓ cup unsweetened vanilla almond milk

1 ½ cups Kodiak Cakes Flapjack & Waffle Mix

½ tsp vanilla extract

½ tsp poppy seeds

pinch salt

Instructions

Visit Blog

Instructions

To a Nutribullet or blender, add blueberries, Greek yogurt, lemon juice and lemon zest. Blend thoroughly.

In a large mixing bowl, add eggs, almond milk, Kodiak Cakes mix, vanilla extract, poppy seeds, salt, and blueberry lemon yogurt mixture. Stir until completely mixed with no clumps remaining.

Heat a large skillet (or griddle) over low-medium heat. wait 2-3 minutes for the pan to heat up and then coat with non-stick cooking spray.

Spoon approximately 1/3 cup of batter on to skillet or griddle for each pancake. I cook my pancakes two at a time since I don’t have a griddle.

Let the pancakes cook for approximately 3-4 minutes. Flip pancakes when bubbles form on the surface and do not fill with batter, and the edges are no longer shiny. Cook for another 2-3 minutes, checking the bottom for golden brown color.

Repeat until your batter is gone, spraying the pan between each set of pancakes. Recipe makes approximately 8 pancakes.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Keep Blueberries Frozen 🫐
Use frozen blueberries directly from the freezer without thawing—they'll stay intact during cooking and release their flavor gradually, preventing the batter from turning purple.
Greek Yogurt Prevents Density 🥛
Fold the Greek yogurt gently into the batter as the last step to maintain air pockets, creating fluffy pancakes instead of dense, heavy ones that weigh down the protein.
Zest Before Juicing Lemons 🍋
Always zest the lemon first while the skin is firm and dry, then juice it—trying to zest after juicing leaves you with a slippery fruit and wastes precious zest.
Rest Batter Five Minutes ⏱️
Let your mixed batter sit for 5 minutes before cooking to allow the Kodiak mix and poppy seeds to fully hydrate, resulting in better texture and more even poppy seed distribution.
Medium Heat for Even Cooking 🔥
Cook on medium (not high) heat to ensure the bottoms don't brown too quickly while the centers remain undercooked—protein-rich pancakes need gentler, slower cooking for even browning.