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!

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!

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Lemon Poppy Seed Pancakes Recipe

Topped with fruit or served plain, Lemon Poppy Seed Pancakes bring just enough lemony brightness to make breakfast feel special. Light, fresh, and easy to make ahead or enjoy warm.

5 from 1 vote

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 16 pancakes

Calories: 129kcal

Author: Andrea

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Recommended Products

• ▢
  11-Inch Silicone Balloon Whisk
• ▢
  Microplane Zester/ Grater

Ingredients

Syrup

• ▢ 1 (6) oz package fresh raspberries - rinsed
• ▢ 1 cup water
• ▢ 1/3 cup granulated sugar - (½ cup if you prefer sweeter)
• ▢ 1/2 tsp vanilla extract

Pancakes

• ▢ 2 cups all-purpose flour
• ▢ 2 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 1 teaspoon salt
• ▢ 2 tablespoons poppy seeds
• ▢ 2 Tbsp granulated sugar
• ▢ zest of 2 lemons
• ▢ 2 Tbsp fresh lemon juice
• ▢ 2 large eggs
• ▢ 2 tsp vanilla extract
• ▢ 4 Tbsp (½ stick) butter - melted
• ▢ 2 cups + 3 Tbsp buttermilk*

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Instructions

• 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-sized 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 (there will be small lumps, and that's perfectly fine—you don’t want to overmix). 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 cup of batter per pancake (about two 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!

NOTES

*Do not substitute the buttermilk for anything else. You need buttermilk to maintain the flavor and texture of the pancakes.

-These pancakes can easily be reheated in a toaster oven. They freeze well too!

STORE leftover Lemon Poppy Pancakes in an airtight container in the refrigerator for up to 3 days. Place a sheet of parchment paper between layers to keep them from sticking. To FREEZE, arrange the pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag for up to 2 months.

For REHEATING, use a toaster, skillet, or oven at 300 degrees Fahrenheit (150 degrees Celsius) until heated through. The microwave works too—30–45 seconds should do the trick for a couple of pancakes.

Nutrition

Calories: 129kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 331mg | Potassium: 95mg | Fiber: 1g | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg

Recipe source: slightly adapted from Joy The Baker

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