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Lemon Poppy Seed Pancakes With Blueberry Sauce

  • Author: Joscelyn Abreu
  • Total Time: 20 mins
  • Yield: 2-3 servings 1x


Delicious light and fluffy lemon poppyseed pancakes with a naturally sweetened 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 Poppyseed Pancakes:

Blueberry Sauce:

  • 2 cups frozen blueberries
  • 1/2 cup orange juice, about 2 medium oranges
  • 2 tablespoons pure maple syrup, or more to taste
  • 1/21 tablespoon corn starch mixed with 1 tablespoon water (add the greater amount of cornstarch for a thicker sauce)


To Make Pancakes:

  1. 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.
  2. 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.
  3. 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.

Blueberry Sauce:

  1. 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!


*Flax egg may make pancakes more dense.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Breakfast, Vegan, Gluten Free