Lemon Poppy Seed Pancakes with Blueberry Compote is a winning breakfast recipe worthy of any B&B menu. Light and airy, with just the right mix of sweetness and tartness, these lemon pancakes pair perfectly with the warm blueberry compote which also includes fresh lemon zest. If you like, you can also drizzle maple syrup on top.
Lemon Poppy Seed Pancakes were inspired by a dish that used to be on the brunch menu at Mimi’s Café. I’ve always loved lemon poppy seed muffins as well as anything that combines lemon flavor with fresh blueberries, so for me these pancakes are spot on!
Lemon Poppy Seed Pancakes with Blueberry Compote
For years, we’ve been using a basic pancake recipe out of my Betty Crocker Cookbook that we received as a wedding gift over 30 years ago! Many Saturday mornings John would get up early and mix up the batter before he put bacon on the griddle to fry.
The girls and I would wake up to that heavenly bacon smell and know that pancakes wouldn’t be far behind. Back then, we added chocolate chips to the batter which was always popular with our girls. Now, our tastes are a little more sophisticated, so we’re dressing up our pancakes with poppy seeds and fresh lemons instead!
Tips for making delicious pancakes every time:
- Pour wet ingredients into a well in the dry ingredients and stir just until moistened, Just like with muffins, it’s never a good idea to over mix pancake batter. In fact, a few lumps are fine as long as the flour has been incorporated. This helps keep the texture lighter and fluffier.
- Cook the pancakes on a heavy non-stick griddle. You can use a large skilled on top of the stove, but I love my electric griddle that my Mom gave me years ago. We use it all the time to cook pancakes, bacon, and grilled cheese sandwiches — it’s very handy!
- Use cold butter to grease the surface of the hot griddle just before adding the batter. As the pancakes cook, a golden, buttery ring will form around the outside edge.
- Only flip pancakes once, or they can become tough and rubbery. You know the pancakes are ready to turn when you see bubbles start to pop on the surface. Carefully flip the pancakes and cook on the other side until golden brown.
More pancake recipes!
- Coconut Pecan Pancakes
- Blueberry Coconut Oatmeal Pancakes
- Apple Cinnamon Pancakes
- Lemon Poppy Seed Ricotta Pancakes
- Brown Sugar Peach Pancakes
- Raspberry Oatmeal Pancakes
Did you make this Lemon Poppy Seed Pancakes with Blueberry Compote recipe?
If you like this recipe, please do me a favor and give it a 5-star rating!
- 1-1/2 cups self-rising flour
- 2 tablespoons sugar
- 1 tablespoon poppy seeds
- 1 cup milk
- 1 egg, , beaten
- 1-1/2 tablespoons fresh lemon juice
- 1-1/2 tablespoons vegetable oil
- 1 tablespoon lemon zest
- 2 cups frozen blueberries
- 1/4 cup sugar
- 1/2 tablespoon butter
- 1 teaspoon cornstarch
- 1 teaspoon fresh lemon zest
- Stir together flour, sugar and poppy seeds in large bowl. Combine milk, egg, lemon juice, and oil and add to dry ingredients. Whisk until smooth; stir in lemon zest.
- Allow batter to sit for a few minutes to thicken. If using immediately, you may add a few tablespoons of flour.
- Pour 1/4 cup batter onto a lightly oiled hot griddle and cook until bubbles appear; flip and cook on other side until done.
- In a small saucepan, add one cup blueberries, sugar, and butter and heat until sugar dissolves. Cook over medium-low heat 8-10 minutes or until berries begin to burst.
- Add cornstarch and stir until dissolved. Add remaining berries and lemon zest and cook another 5 minutes.
- Keep warm until ready to serve.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 401 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 55mg Sodium: 622mg Carbohydrates: 68g Net Carbohydrates: 0g Fiber: 4g Sugar: 26g Sugar Alcohols: 0g Protein: 9g