Lemon poppyseed pancakes are a delicious way to treat yourself. They are light and fluffy and have a delightful blueberry compote and lemon drizzle that makes them perfect. This post may contain affiliate links. Read my disclosure policy here.
Enjoy these lemon poppyseed pancakes for Easter or a Mothers Day brunch. Or just a lazy weekend breakfast.
The great thing about this recipe is it's totally versatile. You can eat the pancakes plain with syrup, or add some delicious blueberry compote and to take it to the next level give them a drizzle of the lemon icing.
Pancake making tips
- Don’t, overmix the batter, mix just until incorporated. (don’t worry if you have a few small lumps.
- Use a skillet or griddle.
- Use a measuring scoop to ensure even sized pancake.
- Always preheat a large skillet or griddle.
- You can make your own buttermilk, by mixing 2 cups of milk with 2 tablespoons white vinegar or lemon juice and let sit 10 minutes.
- Only flip pancakes once, or they can become tough and rubbery. They are ready to flip when you see bubbles starting to pop on the surface.
Can I freeze leftover pancakes?
Yes, place the pancakes on a parchment-lined baking sheet and place them in the freezer until frozen. Once they are frozen place them into a large freezer bag and freeze for up to 2 months. Reheat in the microwave until heated through.
How to store leftover pancakes
Store the pancakes and blueberry compote in airtight containers in the refrigerator for up to 7 days. Store the lemon drizzle in an airtight container on the counter. Heat before serving.
Where can I buy poppy seeds?
You should be able to find them at your local grocery store or you can get them here on Amazon.
More delicious breakfast recipes
- Blueberry French Toast Casserole
- Easy Breakfast Casserole
- IHOP Copycat Pancakes
- Loaded Breakfast Burrito
- Sausage, Egg and Cheese Crescent Roll-Ups
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Lemon Poppyseed Pancakes
Ingredients
- 2 Tablespoons granulated sugar
- 2 Tablespoons lemon zest
- 2 Tablespoons poppyseeds
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons lemon juice
- For the Blueberry Compote
- 2 cups fresh or frozen blueberries
- 3 tablespoons water
- 1/4 cup granulated sugar
- 2 teaspoons lemon juice
- For the Lemon Drizzle
- 2 cups powdered sugar
- 4 Tablespoons lemon juice
- ½ teaspoon poppyseeds
Instructions
- In a mixing bowl, combine the sugar, lemon zest, flour, baking powder, baking soda, poppy seeds, and salt.
- In a separate bowl, mix the buttermilk, eggs, butter, lemon juice, and vanilla.
- Pour the wet ingredients into the dry and mix just till combined. (There will be clumps If all the clumps are mixed out, the pancakes will be overmixed and get rubbery.)
- Heat a skillet over medium heat, don’t overheat the pan. Spray with nonstick spray and pour ¼ cup batter in the pan and cook till bubbles appear on the pancake. When the bubbles begin to pop, flip the pancake and cook for 15 to 30 seconds.
- Serve the pancakes with lemon drizzle and a large spoonful of blueberry compote.
Blueberry Compote
- In a separate pan add the blueberries, water, ¼ cup sugar, and 2 teaspoons lemon juice. Cook until thickened. You can mash some of the blueberries.
Lemon Drizzle
- In a separate bowl, combine the powdered sugar, 4 Tablespoons lemon juice, and ½ teaspoon poppy seeds.
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