Description
These Lemon Poppy Seed Pancakes are light, fluffy, and burst with bright citrus flavor and a fun poppy seed crunch. Paired with a simple, glistening blueberry compote, they are the perfect way to elevate your morning brunch in just 30 minutes.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- For the Blueberry Compote:
- 2 cups fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon water
- 1 teaspoon lemon juice
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, lemon juice, and lemon zest.
- Combine: Pour the wet mixture into the dry mixture. Stir gently until just combined; a few lumps are okay for the fluffiest texture.
- Cook: Heat a pan over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake.
- Flip: Cook until bubbles form on top and the edges look dry. Flip and cook for another minute until golden brown.
- Prepare Compote: While pancakes cook, combine blueberries, sugar, water, and lemon juice in a small saucepan. Simmer until berries burst and sauce thickens.
- Serve: Stack pancakes and ladle warm blueberry compote over the top.
Notes
Do not overmix the batter to ensure the pancakes stay light and airy. For a twist, you can swap the lemon for orange zest or use blackberries in the compote.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 320
- Sugar: 15g
- Sodium: 350mg
- Fat: 8g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g