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 6–8 medium pancakes, so double if you need more.
Lemon and blueberry have to be one of the best flavor combos ever, aside from strawberries and chocolate, chocolate and peanut butter, peanut butter and bananas, bananas and—we’ll just stop there or this list could go on forever!
The fragrant, tangy juice of the lemon is such a nice contrast to the sweet berries. It reminds me of that summer we spent many Saturday mornings picking berries at the blueberry farm, picking some for the bucket and dusting a few off on our shirts before popping them into our mouths along the way…it’s really just too hard to resist. 😋
The sauce is so simple. Just a few handfuls of berries, some freshly squeezed orange juice, which naturally sweetens as well as adds a wonderful flavor, a drizzle of maple syrup, and a little cornstarch slurry to thicken. I like my sauce to be more thick than runny. I find that it sits atop the pancakes rather nicely this way, so I add the greater amount of cornstarch I list in the recipe. However, it also continues to thicken as it cools, so if you don’t plan to use it right away, you may want to opt for less cornstarch. If it gets too thick at any point, just add a bit of water or orange juice to thin.
These fluffy lemon poppy seed pancakes and luscious blueberry sauce will surely make your morning (or evening) a little happier! Would also be a nice sweet addition to breakfast/brunch this Mother’s Day weekend! Enjoy, friends!
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