Lemon Poppy Seed Pancakes

By Jennifer

3 Person

20 Minutes

0 Calories

Delicious light and fluffy lemon poppyseed pancakes with blueberry sauce will surely make your morning a little brighter! Free of gluten, dairy, and refined sugar. Recipe makes about 10 medium pancakes, so double if you need more.

Ingredients

Blueberry Sauce

1 tbsp. Corn Starch mixed with 1 tablespoon water (add the greater amount of cornstarch for a thicker sauce)
2 tbsp. Pure Maple Syrup, or more to taste
1/2 cup orange juice, about 2 medium oranges
2 cups frozen blueberries

Lemon Poppyseed Pancakes

1 large egg or flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
2 tbsp. melted butter or Coconut Oil, plus extra for griddle
2 tbsp. Pure Maple Syrup
zest of 2 small lemons, about 3-4 teaspoons
1/2 tsp. salt
1/2 tsp. Baking Soda
2 tsp. Baking Powder
2 tsp. Poppy Seeds
1 cup unbleached all-purpose flour or gluten-free all purpose
1 small lemon juice (about 1.5-2 tablespoons) and enough milk added to make a total of ⅔ cup (I used almond milk)

Method

01

To Make Pancakes: Place lemon juice and milk together into a glass measuring cup or bowl and let sit while you prepare the pancake batter. Milk will appear to curdle, but it will be fine.
02

Into a large bowl, mix together flour, poppy seeds, baking powder, baking soda, salt, and lemon zest together and until well combined. Add maple syrup, melted butter/oil, egg, vanilla, and milk/lemon juice mixture. Stir just until incorporated—don't over mix. Depending on the flour you use, a splash more milk may be needed if the batter is too thick.
03

Place a griddle or large pan on the stove over medium heat. Melt extra butter or oil onto the pan to keep the pancakes from sticking. When the pan is hot, scoop the batter onto the pan leaving 1-2 inches between each pancake. Flip when edges are set and bubbles appear on the surface. Makes about ten 5-inch pancakes.
04

Blueberry Sauce: Place 2 cups of blueberries into a large saucepan and stir in orange juice and maple syrup. Bring to a simmer over medium-high heat and add cornstarch mixed with water. Use less cornstarch for a thinner sauce, more for a thicker sauce.
05

Continue to stir until sauce has thickened. Add more sweetener, if needed. It can also add more orange juice or water, if mixture gets too thick. Serve sauce warm over pancakes. This blueberry sauce is also delicious with crepes, oatmeal, ice cream, or on top of yogurt!

Related Tags

Lemon Poppy Seed Pancakes

4.2

( By Jennifer )

01 Information

Grade easy
Serving 3 servings
Prep Time 5 Mins
Cook Time 15 Mins
Total Time 20 Mins

02 Ingredients

Blueberry Sauce

1 tbsp. Corn Starch mixed with 1 tablespoon water (add the greater amount of cornstarch for a thicker sauce)

2 tbsp. Pure Maple Syrup, or more to taste

1/2 cup orange juice, about 2 medium oranges

2 cups frozen blueberries

Lemon Poppyseed Pancakes

1 large egg or flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)

2 tbsp. melted butter or Coconut Oil, plus extra for griddle

2 tbsp. Pure Maple Syrup

zest of 2 small lemons, about 3-4 teaspoons

1/2 tsp. salt

1/2 tsp. Baking Soda

2 tsp. Baking Powder

2 tsp. Poppy Seeds

1 cup unbleached all-purpose flour or gluten-free all purpose

1 small lemon juice (about 1.5-2 tablespoons) and enough milk added to make a total of ⅔ cup (I used almond milk)

03 Method

Step 1

To Make Pancakes: Place lemon juice and milk together into a glass measuring cup or bowl and let sit while you prepare the pancake batter. Milk will appear to curdle, but it will be fine.

Step 2

Into a large bowl, mix together flour, poppy seeds, baking powder, baking soda, salt, and lemon zest together and until well combined. Add maple syrup, melted butter/oil, egg, vanilla, and milk/lemon juice mixture. Stir just until incorporated—don't over mix. Depending on the flour you use, a splash more milk may be needed if the batter is too thick.

Step 3

Place a griddle or large pan on the stove over medium heat. Melt extra butter or oil onto the pan to keep the pancakes from sticking. When the pan is hot, scoop the batter onto the pan leaving 1-2 inches between each pancake. Flip when edges are set and bubbles appear on the surface. Makes about ten 5-inch pancakes.

Step 4

Blueberry Sauce: Place 2 cups of blueberries into a large saucepan and stir in orange juice and maple syrup. Bring to a simmer over medium-high heat and add cornstarch mixed with water. Use less cornstarch for a thinner sauce, more for a thicker sauce.

Step 5

Continue to stir until sauce has thickened. Add more sweetener, if needed. It can also add more orange juice or water, if mixture gets too thick. Serve sauce warm over pancakes. This blueberry sauce is also delicious with crepes, oatmeal, ice cream, or on top of yogurt!

04 Author

Jennifer

647 Recipes

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