Lemon-Poppy Seed Pancakes with Raspberry Syrup Recipe

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.

5 from 1 vote

Lemon-Poppy Seed Pancakes with Raspberry Syrup Recipe

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.

Prep Time10

Cook Time20

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 144kcal

Author: Andrea

Ingredients

Syrup

1 (6) oz package fresh raspberries rinsed
1 cup water
1/3 cup granulated sugar (1/2 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 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 cups + 3 Tbsp buttermilk*

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 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!

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!

Nutrition