Lemon Berry Poppyseed Pancake Bowls

By Krista Pool

5 from 4 votes

on Oct 06, 2024

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Today I’ve got another tasty breakfast meal prep idea for you! I’ve been loving the pancake bowls I’ve meal prepped ahead of time, so I just knew I had to take this original recipe and make it into a meal prep recipe. You are going to love these Lemon Berry Poppyseed Pancake Bowls! They are so good and warm up perfectly for your breakfasts throughout the week.

Lemon Berry pancake bowls showing completed recipe in individual servings.

Table of Contents

NUTRITIONAL INFORMATION / MACROS

Makes: 5 bowls

Serving size: 1 bowl

Calories: 203

Macros: 13.7P / 28.4C / 4.3F

Search the food database in the MyFitnessPal or MacrosFirst apps by looking up: Stay Fit Mom Lemon Berry Poppyseed Pancake Bowls to add this meal to your food diary.

Lemon Berry Poppyseed Pancake Bowls showing batter in bowls and batter topped with mixed berries.

Ingredients

  • Kodiak Cakes or Clean Simple Eats Buttermilk Pancake Mix
  • Plain nonfat Greek yogurt
  • Unsweetened almond milk
  • Water
  • Eggs
  • Honey
  • Baking soda
  • Salt
  • Poppyseeds
  • Lemon (zest + juice)
  • Fresh or frozen mixed berries

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SUPPLIES USED

  1. 2 Cup Glass Bowls – These are the perfect size for breakfast bowl pancake recipes.
  2. Half Sheet Pan – I like to put my glass bowls on a sheet pan for the ease of getting them in and out of the oven.
Lemon Berry Poppyseed Pancake Bowls stacked in glass bowls.

STORING INSTRUCTIONS

To store your Lemon Berry Poppyseed Pancake Bowls, let them cool before covering and placing in the fridge. They will stay good for up to 5 days so your breakfast is ready to go when you need it!

REHEATING INSTRUCTIONS

You can reheat these yummy pancake bowls by popping them in the microwave for 2-3 minutes or you can even try the cold and see how you like them!

Lemon berry pancake bowls showing finished bowls with a bite sized piece on a fork.

You Might Also Like:

  1. Pumpkin Streusel Pancake Bowls

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5 from 4 votes

Lemon Berry Poppyseed Pancake Bowls

By: Krista Pool
Delicious lemon poppyseed pancakes topped with mixed berries, made in single serve bowls so you have breakfast ready for the week!
Prep: 5 minutes
Cook: 30 minutes
Servings: 5 bowls
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Equipment

Ingredients 

  • 1 1/2 cups Kodiak Cakes or Clean Simple Eats Buttermilk pancake mix, 159g
  • 1/2 cup plain nonfat Greek yogurt, 113g
  • 1/2 cup unsweetened almond milk
  • 1/2 cup water
  • 2 large eggs
  • 2 tablespoons honey, 42g
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon poppyseeds
  • 1/2 lemon, zest + juice
  • 140 g fresh or frozen mixed berries

Instructions 

  • Preheat the oven to 350 degrees.
  • Mix all pancake ingredients in a medium-sized mixing bowl. Reserve berries for the top if you prefer.
  • Spray oven safe dishes (2 cup dishes pictured) with cooking spray. Evenly distribute mix into the 5 container (about 1/2 cup each).
  • Bake for 30 minutes or until the center is cooked through.
  • Enjoy with sugar free syrup, whip cream, fresh fruit, or butter. Extra toppings not included in macro count.

Notes

  • Find in MyFitnessPal and the MacrosFirst app food database by searching, “Stay Fit Mom Lemon Berry Poppyseed Pancake Bowls.”

Nutrition

Serving: 1bowl, Calories: 203kcal, Carbohydrates: 28.4g, Protein: 13.7g, Fat: 4.3g
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13 Comments

  1. 5 stars
    This recipe is amazing! Even my husband who usually isn’t a fan of pancakes loved it. Do you think a cranberry orange variation would work? Replace lemon juice/zest with orange, cranberries instead of berries, and omit the poppy seeds?

    Reply

  2. 5 stars
    This was a good one! I substituted a protein drink (elevation vanilla) for the almond milk to increase the protein. Will make again!

    Reply

    1. Hi Patricia, Yes you can freeze these. Just make sure the lids are on there well and I wouldn’t freeze longer than 1-2 months so they don’t freezer burn.

      Reply

  4. Made these today and it was delicious! I made three instead of five. I used gluten free flour and fresh blueberries. I had to cook it a little bit longer than directed because it was still gooey in the middle. But I’ve been telling all my friends and family they should make these.

    Reply