Description
Fluffy lemon-poppy seed pancakes topped with a sweet and tangy raspberry syrup, perfect for a delightful brunch treat.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1/2 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Raspberry Syrup:
- 1 cup fresh or frozen raspberries
- 1/4 cup maple syrup
- 2 tablespoons granulated sugar (for syrup)
Instructions
- Prepare Raspberry Syrup: Combine raspberries, maple syrup, and sugar in a saucepan. Simmer until thickened.
- Mix Dry Ingredients: Combine flour, poppy seeds, sugar, baking powder, baking soda, and salt in a bowl.
- Combine Wet Ingredients: Whisk buttermilk, milk, eggs, melted butter, lemon juice, lemon zest, and vanilla.
- Combine Wet and Dry: Stir wet ingredients into dry until just combined.
- Cook Pancakes: Cook batter on griddle, flipping when bubbles form. Serve with raspberry syrup.
Notes
- For a smoother syrup, strain out raspberry seeds after cooking.
- Add extra lemon zest for a brighter citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with syrup
- Calories: 240
- Sugar: 12g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
