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!
- ⅔ cup milk of choice, a splash more may be needed (I used almond milk)
- juice of 1 medium lemon (about 2 tablespoons)
- 1 cup unbleached all-purpose flour or gluten-free all purpose (for gluten-free I use Bob's Red Mill Bob's Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Flour Gluten-Free Measure for Measure Flour)
- 2 teaspoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- zest of 2 small lemons, about 3-4 teaspoons
- 2 tablespoons pure maple syrup, sugar, or other sweetener of choice
- 2 tablespoons melted butter or oil, plus extra for griddle
- 1 large egg or flax * (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1 teaspoon vanilla extract, optional
- Place lemon juice and milk together into a glass measuring cup or bowl and let sit while you prepare the pancake batter. Milk may curdle, but that's fine.
- Into a large bowl, mix together flour, poppy seeds, baking powder, baking soda, salt, and lemon zest until well combined. Add sweetener, 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. Let batter rest for 2-3 minutes.
- Place a griddle or large pan on the stove over medium heat. Melt extra butter or oil in the pan to keep the pancakes from sticking. When the pan is hot, scoop batter onto griddle leaving 1-2 inches between pancakes. Flip when edges are set. Makes about 6-8 pancakes.
- 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 thicker sauce. Continue to stir until sauce has thickened. Add more sweetener, if needed. 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!
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