Strawberry Lemon Poppyseed Pancakes


I never cared for pancakes a whole lot in the past. Since, I’ve had kids I have grown to love the variety of different kinds there are out there. I try a new one almost every time I make them (which is a lot). My kids love them and they are so good for quick meals or even snacks. I tried these one’s last week and they were pretty good. I have never been much of a fan of lemon but I thought I would give it a try. The only thing I would do different is that I would use my own strawberry sauce 🙂

Lemon Poppyseed Strawberry Pancakes


1.5 cups strawberries, hulled and diced
1.5 cups sugar
½ cup water
½ teaspoon vanilla
1 tablespoon honey

Pancake Batter

1¼ cups all purpose flour
1½ tablespoons poppyseeds
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup sugar
juice of 2 medium lemons
1 cup buttermilk
½ teaspoon vanilla
1 egg
1 cup strawberries, diced


  1. Prepare the syrup. Add strawberries, sugar, water, vanilla, and honey to a medium sauce pan and heat over medium heat stirring throughout until sugar is dissolved, remove from heat. Use an immersion blender to puree syrup (or you can transfer the mixture to a regular blended and then pulse for about one minute). When syrup is smooth with only small bits of strawberries left, allow to sit and thicken over very low heat until pancakes are ready.
  2. Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray. Prepare the pancakes. In a large bowl combine flour, poppy seeds, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl whisk together lemon juice and sugar. Add buttermilk, vanilla, and egg and whisk until smooth. Make a well in the middle of the dry ingredients. Pour dry ingredients into the well you just made. Whisk all ingredients until just incorporated (batter will be lumpy). Gently stir in the diced strawberries
  3. Pour ¼-1/3 cup batter onto preheated pan or skillet. When edges begin to look “dry” and bubbles form and burst in the batter, use a large spatula to flip pancake. Cook 1-2 minutes longer. Repeat with remaining batter. Serve warm with strawberry syrup and additional fresh strawberries and powdered sugar if desired.



  • for the strawberries, this recipe calls for about 2 and a half cups. Just get a quart-sized container and split the strawberries in half between the syrup and the pancake batter, you don’t need to follow exact measurements.


PREP TIME: 20 mins     COOK TIME: 10 mins     TOTAL TIME: 30 mins     YIELDS: 10-12 servings


Source: http://lecremedelacrumb.com/2014/01/strawberry-lemon-poppyseed-pancakes.html



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