Lemon-Poppy Seed Pancakes with Raspberry Syrup

Lemon-poppy seed has to be one of my all-time favorite combinations. I’m a huge sucker for a warm, freshly baked muffin or sweet roll! I had never thought of turning this sweet combo into pancakes until I spotted a recipe in one of my new cookbooks, Homemade Decadence by Joy The Baker. I couldn’t resist whipping up a batch of them, and I’m so glad I didn’t! They’re light, fluffy and packed full of lemony goodness!

These light and fluffy lemon-poppy seed pancakes with raspberry syrup are perfect for spring and summer! They're packed full of flavor and topped with an irresistible homemade syrup.

Today I’m sharing Joy’s recipe (with a few adjustments to the method) along with my homemade raspberry syrup. If you’re going to make these bright, zesty pancakes, this syrup is a must! You only need 4 simple ingredients and it pretty much makes itself while you make the pancakes. Easy, right?!

These light and fluffy lemon-poppy seed pancakes with raspberry syrup are perfect for spring and summer! They're packed full of flavor and topped with an irresistible homemade syrup.

Making the pancakes is fairly straightforward, combine your wet ingredients, combine your dry ingredients, whisk together and rest. Heat up your griddle or pan, pour the batter on and when the bubbles pop and the underside is golden brown, flip them. But before you even start on the pancakes, you’ll want to get the syrup simmering. Rinse a 6 oz. carton of raspberries and add them to a small saucepan along with 1 c. of water and ⅓ c. of sugar (up to ½ c. if you prefer your syrup on the sweeter side… raspberries are pretty tart). Bring the mixture to a simmer and cook for about 15-20 minutes. The raspberries should start to lose their color and begin to break down. Pour the mixture over a mesh sieve and into a bottle or bowl. Using a spatula smash the raspberries to remove all of the excess liquid. Add a splash of vanilla extract to the syrup and it’s ready to be poured over a stack of hot pancakes!

These light and fluffy lemon-poppy seed pancakes with raspberry syrup are perfect for spring and summer! They're packed full of flavor and topped with an irresistible homemade syrup.

I don’t know about you, but I don’t think breakfast has ever looked or tasted so good! So incredibly fresh and vibrant, I’m absolutely smitten by everything about this combo! P.S. Make sure to enter the giveaway below to win my favorite whisk, microplane (zester/grater), and a copy of Homemade DecadenceYou’ll be drooling over every recipe, I guarantee it!

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Lemon-Poppy Seed Pancakes with Raspberry Syrup
 
Prep time
Cook time
Total time
 
These light and fluffy lemon-poppy seed pancakes with raspberry syrup are perfect for spring and summer! They're packed full of flavor and topped with an irresistible homemade syrup.
Author:
Yield: 16 pancakes
Ingredients
  • For the syrup:
  • 1 (6 oz.) package fresh raspberries, rinsed
  • 1 c. water
  • ⅓ c. granulated sugar (1/2 c. if you prefer sweeter)
  • ½ tsp. vanilla extract

  • For the pancakes:
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tbsp. poppy seeds
  • 2 tbsp. granulated sugar
  • Zest of 2 lemons
  • 2 tbsp. fresh lemon juice
  • 2 eggs
  • 2 tsp. vanilla extract
  • 4 tbsp. (1/2 stick) butter, melted
  • 2 c. + 3 tbsp. buttermilk*
Directions
  1. To make the syrup, in a small saucepan over medium-low heat, add the raspberries, water and sugar. Bring the mixture to a simmer and continue simmering for 15-20 minutes or until the berries start to lose their color and break down.
  2. Meanwhile, to make the pancakes, in a small mixing bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds.
  3. In a medium size mixing bowl, whisk together the granulated sugar, lemon zest, lemon juice, eggs, vanilla extract, melted butter and buttermilk. Slowly pour the dry ingredients into the wet. Mix until a smooth batter forms (just know that there will be small lumps and that's ok, you don't want to overwork it). Let the mixture rest for 5 minutes to thicken up. Heat a griddle or place a pan over medium-low heat, lightly grease.
  4. Pour about ¼ c. of batter per pancake (I usually do 2 at a time in a large pan), cook until golden brown on the bottom and until the bubbles on the top begin to pop, about 3-4 minutes. Flip and cook for 2-3 minutes more. Repeat with the remaining batter.
  5. While the last few pancakes are cooking, pour the syrup over a mesh sieve and into a syrup container or bowl. Using a spatula, press the raspberries to remove any remaining liquid. Add the vanilla extract and stir until smooth. Serve immediately with the hot pancakes!
Notes
*Do not substitute the buttermilk for anything else. You need buttermilk to maintain the flavor and consistency of the pancakes.
-These pancakes can easily be reheated in toaster oven. They freeze well too!


Recipe source: slightly adapted from Joy The Baker

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. My absolute favorite pancake is my great-grandmother’s recipe for plain old pancakes with her homemade chocolate sauce.

  2. FLUFFY!! Really any kind, as long as they are fluffy with a bit of crispiness on the edges. Raspberry is always a good option, though

  3. I enjoy a fluffy almost sponge like pancake, buttered always, optionally filled or topped with fruit, or jam, maple syrup.
    I look forward to making the lemon-poppy-raspberry recipe, Thank you for sharing!

      1. Make sure your leavening agents are fresh, that you use real buttermilk and that you don’t overwork the batter! Those three things will make a huge difference!

  4. Hey Nat!

    Sweet giveaway (pun intended!) You are doing great with your blog! Love it! Anyways- my favorite would have to be banana pancakes with peanut butter and berries on top!

    1. Ohhh, I don’t think I’ve ever heard of zucchini pancakes, but I LOVE zucchini bread! I’ll have to try those out this summer!

  5. Whoa! I love lemon poppyeed muffins, but pancakes?! And then drizzled with raspberry syrup! Oh my! Pinning!

  6. Raspberries may just be my favorite fruit in the world – so I have got to try that gorgeous red raspberry syrup. And you know me and my love for pancakes. My favorite is probably with banana, peanut butter and regular syrup. But I can’t wait to try these!

  7. My favorite pancake is applesauce with cinnamon. My girls love it when I make banana pancakes, but I like to save the bananas for Banana Bread. =) We love lemon poppy seed muffins, so I think we would like these pancakes. Especially with that amazing looking syrup!

  8. We tried the lemon poppy seed pancakes this morning and they were fabulous! Yes, so light and fluffy – can’t wait until strawberry season because we’re going to pile them on top of these pancakes ALL summer long!

    1. I haven’t tried this as waffles, generally you need more sugar and fat in a waffle recipe. If you do give it a try, make sure to spray your waffle maker with extra oil! Let me know how they turn out 🙂