Lemon Poppyseed Pancakes with Lemon Cream Syrup

Need an idea for Easter morning? These are perfect for any spring breakfast and are a crowd favorite!


  • 2 cups all-purpose flour (scoop and level)
  • 3 1/2 Tbsp poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup granulated sugar
  • 1 Tbsp lemon zest
  • 2 cups buttermilk
  • 2 Tbsp fresh lemon juice
  • 2 large eggs
  • 1 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 3 Tbsp butter , melted
  • Diced fresh strawberries , for serving (optional)

Ingredients for Lemon Cream Syrup

  • 1/2 cup heavy cream
  • 1/4 cup butter (I recommend salted butter)
  • 1 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1/2 tsp baking soda
  • 1 tsp lemon extract


  • For the pancakes:
  • Preheat an electric griddle to 375 degrees. In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt. Create a well in dry mixture and set aside.
  • In a seperate mixing bowl, whisk together 1/4 cup sugar with lemon zest, then blend in buttermilk, lemon juice, eggs, lemon extract, vanilla extract and melted butter.
  • Pour buttermilk mixture into well in flour mixture and whisk just until nearly combined (batter should be lumpy, don’t over-mix).
  • Butter griddle if necessary and pour batter onto griddle into rounds about 1/4 – 1/3 cup at a time. Cook until bottom is golden then flip and cook opposite side until golden.
  • Serve immediately with Lemon Cream Syrup and fresh strawberries if desired.
  • For the syrup:
  • In a medium saucepan combine heavy cream, butter, sugar and lemon juice. Cook mixture over medium heat, stirring frequently, until mixture begins to boil.
  • Allow to boil for 1 without stirring, then remove from heat and stir in baking soda.
  • Whisk for about 10 seconds until mixture becomes foamy and frothy then return to low heat and cook about 30 seconds longer (until baking soda flavor has cooked out), then remove from heat and stir in lemon extract.

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