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 about 10 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 and tanginess of the lemon is such a nice contrast to the sweet berries. It reminds me of the summertime where 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 sweetness 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! Enjoy!
If you love these Lemon Poppy Seed Pancakes, try my Lemon Poppy Seed Crepes with fresh berries and coconut whipped cream!
- juice of 1 small lemon (about 1.5-2 tablespoons) and enough milk added to make a total of ⅔ cup (I used almond milk)
- 1 cup unbleached all-purpose flour or gluten-free all purpose (for gluten-free I recommend Bobs 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 (make sure it's gluten-free, if needed)
- ½ teaspoon Baking Soda
- ½ teaspoon salt
- zest of 2 small lemons, about 3-4 teaspoons
- 2 tablespoons Pure Maple Syrup or other sweetener of choice
- 2 tablespoons melted butter or Coconut Oil, plus extra for griddle (can use dairy-free also)
- 1 large egg or flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- Place lemon juice and milk together into a glass measuring cup or bowl and let sit while you prepare the pancake batter. Milk will appear to curdle, but it will be fine.
- Into a large bowl, mix together flour, poppy seeds, baking powder, baking soda, salt, and lemon zest together and until well combined. Add maple syrup, 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.
- Place a griddle or large pan on the stove over medium heat. Melt extra butter or oil onto the pan to keep the pancakes from sticking. When the pan is hot, scoop batter onto the pan leaving 1-2 inches between each pancake. Flip when edges are set and bubbles appear on the surface. Makes about ten 5-inch 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!