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!
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?!
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!
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 Decadence! You’ll be drooling over every recipe, I guarantee it!
- 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*
- 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.
- Meanwhile, to make the pancakes, in a small mixing bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds.
- 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.
- 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.
- 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!
-These pancakes can easily be reheated in toaster oven. They freeze well too!
Recipe source: slightly adapted from Joy The Baker