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lemon poppy seed pancakes & toppings

(3 ratings)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

Serve these light and fluffy pancakes to your mom on Mothers Day. I promise she will be delighted!! Blueberries are my favorite topping with some whipped cream. Right now I can't find blueberries in my area (fresh or frozen) so I settled for my next favorite topping; strawberries. Then I discovered I didn't have any heavy cream for my whipped topping. With or without the whipped topping, these pancakes were delish! Hope you enjoy!

(3 ratings)
yield serving(s)
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients For lemon poppy seed pancakes & toppings

  • 1 c
    all purpose baking mix
  • 1 c
    lemon cake mix
  • zest of one lemon
  • 1/2 to 1 Tbsp
    poppy seeds
  • 1 c
    buttermilk
  • 2 lg
    eggs, separated
  • 2 Tbsp
    butter, melted
  • BLUEBERRY SAUCE TOPPING
  • 2 c
    fresh or frozen blueberries
  • 1/2 c
    water
  • 1/2 to 3/4 c
    sugar
  • 2 Tbsp
    fresh lemon juice
  • 2 Tbsp
    cornstartch
  • 2 Tbsp
    cold water
  • lemon zest, grated (optional)
  • STRAWBERRY TOPPING
  • 1 pt
    fresh strawberries, sliced
  • 1/4 to 1/2 c
    sugar
  • lemon zest, grated (optional)
  • WHIPPED TOPPING
  • 1 c
    very cold whipping cream
  • 1/4 c
    powdered sugar
  • 1/2 tsp
    lemon extract

How To Make lemon poppy seed pancakes & toppings

  • 1
    PANCAKES: Combine all purpose baking mix, cake mix, lemon zest and poppy seed in a batter bowl.
  • 2
    In another bowl, combine the buttermilk, egg yolks, and butter; whisk together.
  • 3
    Add the wet ingredient to the dry ingredient; stir until they're just combined.
  • 4
    Beat egg whites until they form a peak (but not dry); gently fold in to batter.
  • 5
    Heat griddle or skillet to medium and very lightly brush with melted butter or oil.
  • 6
    Pour about 1/3 C of batter (per pancake) onto hot griddle/skillet. Wait until pancake bottom is lightly browned; flip with a spatula and cook until other side is lightly browned. Repeat with the remaining batter.
  • 7
    Keep warm in oven at 170 degrees until ready to serve.
  • 8
    Serve with warm blueberry sauce or with fresh strawberries. And don't forget the whipped topping.
  • 9
    BLUEBERRY SAUCE TOPPING: In a saucepan over medium heat, combine the blueberries, water, sugar and lemon juice. Stir frequently, and bring to a low boil.
  • 10
    In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
  • 11
    Slowly stir the corn starch into the blueberries, taking careful not to crush the blueberries.
  • 12
    Simmer until sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
  • 13
    Remove from heat and gently stir in lemon zest.
  • 14
    STRAWBERRY TOPPING: Combine sugar and strawberries. Allow to set until sugar dissolves. This will sweeten the strawberries and make a syrup.
  • 15
    WHIPPED TOPPING: Pour cold whipping cream into a cold bowl. Beat on high speed of hand mixer until it starts to thicken; add sugar and lemon extract; continue beating until it forms a peak. Refrigerate until ready to serve.
  • 16
    NOTE: I took the rest of my cake mix and mixed with an equal amount of all-purpose baking mix and stored in a airtight container. I then put in the fridge for later use.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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