Strawberry Lemon Poppyseed Pancakes

Fluffy lemon poppyseed pancakes topped with an easy homemade strawberry sauce! Such a perfect summer breakfast treat! 

Strawberry Lemon Poppyseed Pancakes - Creme de la Crumb

 

I’m boycotting winter. I really am. I am making summery type breakfasts and wearing shorts for the next five months. Well, not the shorts thing, my boycotting doesn’t actually protect me from the freezing temperatures outside. But I will definitely be making summer-esque breakfasts, like these Strawberry Lemon Poppyseed Pancakes. Oh. My. Gosh. So good.


Strawberry Lemon Poppyseed Pancakes - Creme de la Crumb

I love a good lemon poppyseed muffin. A big one with a little glaze on top and the little sugary crystals. You know the ones I’m talking about? Those really huge, incredibly moist ones that disappear quickly after the chocolate chunk ones in the bakery display case. I really love those muffins.

Strawberry Lemon Poppyseed Pancakes - Creme de la Crumb

These pancakes are just like those muffins, except better! Because they’re pancakes. And just about anything is better if you can turn it into a pancake. Plus I added strawberries which takes the lemon-poppyseed thing to a whole other flavor level of greatness. It sort of reminds me of a big glass of strawberry lemonade, but warm and covered with ooey gooey strawberry syrup. Ohhhhh yeah.

Strawberry Lemon Poppyseed Pancakes - Creme de la Crumb

These pancakes are really easy to make. Whip up a simple buttermilk pancake batter, squeeze in a couple of lemons, sprinkle some poppyseeds, and throw in a few diced strawberries. Pour that delectably fragrant batter on the griddle and you’ve got one heck of a pancake on it’s way to your belly. And as far as the syrup is concerned, you can definitely use bottled strawberry syrup if you aren’t feeling up to making it. (If you do that, I recommend Smuckers strawberry syrup, it’s my favorite.) BUT. I am telling you, the strawberry syrup is so so easy. Really, it is. And if you’ve got a kitchen partner handy, have them whip up the syrup while you make the pancakes. Or visa versa if you wish. Don’t be afraid to make the strawberry syrup, your tastebuds with thank you later and it’s a piece of cake and SO good.

Strawberry Lemon Poppyseed Pancakes - Creme de la Crumb

Strawberry Lemon Poppyseed Pancakes
 
Prep time
Cook time
Total time
 
Fresh strawberries, juiced lemons, and a few poppyseeds take your classic buttermilk pancakes to a whole new level of delicious!
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 3-4
Ingredients
for the syrup
  • 1.5 cups strawberries, hulled and diced
  • 1.5 cups sugar
  • ½ cup water
  • ½ teaspoon vanilla
  • 1 tablespoon honey
for the pancake batter
  • 1¼ cups all purpose flour
  • 1½ tablespoons poppyseeds
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup sugar
  • juice of 2 medium lemons
  • 1 cup buttermilk
  • ½ teaspoon vanilla
  • 1 egg
  • 1 cup strawberries, diced
Instructions
  1. Prepare the syrup. Add strawberries, sugar, water, vanilla, and honey to a medium sauce pan and heat over medium heat stirring throughout until sugar is dissolved, remove from heat. Use an immersion blender to purree syrup (or you can transfer the mixture to a regular blended and then pulse for about one minute). When syrup is smooth with only small bits of strawberries left, allow to sit and thicken over very low heat until pancakes are ready.
  2. Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray. Prepare the pancakes. In a large bowl combine flour, poppy seeds, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl whisk together lemon juice and sugar. Add buttermilk, vanilla, and egg and whisk until smooth. Make a well in the middle of the dry ingredients. Pour dry ingredients into the well you just made. Whisk all ingredients until just incorporated (batter will be lumpy). Gently stir in the diced strawberries
  3. Pour ¼-1/3 cup batter onto preheated pan or skillet. When edges begin to look "dry" and bubbles form and burst in the batter, use a large spatula to flip pancake. Cook 1-2 minutes longer. Repeat with remaining batter. Serve warm with strawberry syrup and additional fresh strawberries and powdered sugar if desired.
Notes
*for the strawberries, this recipe calls for about 2 and a half cups. Just get a quart-sized container and split the strawberries in half between the syrup and the pancake batter, you don't need to follow exact measurements.

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  1. says

    Holy cow girl! I swear your pictures get better every single time I stop by! These are GORGEOUS!!!! Can you just come live with me and take all my pictures too? Plus, that way I can help eat all your yummy food ;-)

    • Tiffany says

      Haha thanks Jocelyn!! One of my big goals this year is to really rock my food photography, so I’m branching out and trying new things ( and learning a LOT in the process!) not every photo comes out just how I want it to, in fact most don’t, but that’s how we grow right?! How about we get a shared kitchen bigger than both of ours combined, with loads of natural light and every Rachel Ray cooking tool known to man… I’ll teach you my tricks and you let me eat all the decadent things you’re cooking up!! You could definitely start with a batch of those white chocolate Reese’s brownies. ;)

  2. Jennifer says

    I found you on pinterest and made these delicious pancakes after church today. Delicious! I was wondering about no oil or butter in the pancake batter but they turned out fine. I did add the zest of one lemon to the batter just because I love lemon. Served them with some whipped cream on top. My daughter and I loved them and will make again.

  3. Jennifer says

    These pancakes were amazing! Mine turned out just as beautiful as your pic and my family loved them. We really like lemon so I added the zest of one lemon to the pancake batter. I will double the recipe next time!

  4. Anna says

    These look amazing!

    About how long will the syrup last if kept in the fridge? It looks delicious, but I definitely couldn’t finish it in one sitting! Haha

    • Tiffany says

      Thanks Anna! All of our syrup gets eaten up in two seconds ha! But I think it should last 3-4 days at least. Hope this helps!

  5. Tiffany says

    yes, these should remain chilled until ready to eat! If you’ve got leftovers (heaven forbid!), stick em back in the fridge! :)