Lemon Poppy Seed Pancakes With Blueberry Syrup

Lemon Poppy Seed Pancakes with homemade Blueberry Syrup - fluffy, flavorful, and utterly delicious! Make these sweet treats for breakfast or brunch and indulge in a taste sensation - try now!

Brighten up your morning with a stack of citrusy and sweet Lemon Poppy Seed Pancakes, perfectly paired with a rich and tangy Blueberry Syrup. These fluffy treats are infused with the brightness of lemon zest and the subtle crunch of poppy seeds, making them a delightful breakfast or brunch treat.

Ready Time

1 hrs 15 mins

Yields

6 servings

Ingredients

  • For the pancakes:
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup milk
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon grated lemon zest
  • 1 tablespoon poppy seeds
  • For the blueberry syrup:
  • 2 cups fresh or frozen blueberries
  • 1 cup granulated sugar
  • 1/2 cup water
  • 2 tablespoons freshly squeezed lemon juice

Instructions

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

In another bowl, whisk together sugar, eggs, milk, lemon juice, and melted butter until well combined.

Add the grated lemon zest and whisk until smooth. Gradually add the flour mixture to the wet ingredients and whisk until just combined.

Do not overmix.

Fold in the poppy seeds. Heat a non-stick pan or griddle over medium heat.

Brush with a small amount of butter or cooking spray.

Using a 1/4 cup measuring cup, scoop the batter onto the pan. Cook for 2-3 minutes or until bubbles appear on the surface and the edges start to dry.

Flip and cook for an additional 1-2 minutes or until golden brown.

While the pancakes are cooking, prepare the blueberry syrup. In a medium saucepan, combine blueberries, sugar, water, and lemon juice.

Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 10-15 minutes or until the syrup has thickened.

Serve the pancakes warm with the blueberry syrup spooned over the top.

Notes

Make sure to use fresh lemons for the juiciest flavor and zest.

Don’t overmix the batter, as it can result in tough pancakes.

If using frozen blueberries, thaw them first and pat dry with a paper towel to remove excess moisture.

For an extra crispy pancake, don’t overcrowd the pan and cook in batches if necessary.

The blueberry syrup can be made ahead of time and refrigerated for up to 3 days or frozen for up to 2 months.

Reheat gently over low heat before serving.

To ensure the pancakes stay warm, place them in a 200°F oven while cooking the remaining batter.

These pancakes freeze beautifully, simply toast or microwave to reheat.

Nutrional Value

  • Calories: 342
  • Total Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 40mg
  • Sodium: 350mg
  • Total Carbohydrates: 55g
  • Dietary Fiber: 2g
  • Sugars: 30g
  • Protein: 6g
Lemon Poppy Seed Pancakes With Blueberry Syrup
Lemon Poppy Seed Pancakes With Blueberry Syrup

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