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Strawberry Lemon Poppyseed Pancakes

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Strawberry Lemon Poppyseed Pancakes

Fresh strawberries, lemon zest and a few poppyseeds takes this classic buttermilk pancake to a whole new level of deliciousness. Pour the delectably fragrant batter onto the griddle and you have one amazing batch of pancakes. I like making my strawberry syrup because it's so fresh, and I can control the sweetness. For the finish, top your stack with fresh strawberries and strawberry syrup. These pancakes will have you saying, "Oh. My. So. Good!"

Prep: 10 min. Cook Time: 5 min.
Make: 6-8 pancakes

Ingredients

Strawberry Syrup

  • 2 cups strawberries, hulled and diced
  • ¾ c. sugar
  • ⅓ c. water
  • ½ tsp. GF vanilla extract
  • 1 tbsp. honey

Pancake Batter

Directions

Strawberry Syrup

  1. Add diced and hulled strawberries, water, vanilla, and honey to a medium sauce pan and heat over medium heat, stirring until sugar is dissolved. 
  2. With an immersion blender, pulse for 1 minutes. When syrup is smooth with only a few bits of strawberries, let thicken over very ow heat until pancakes are ready.
    (A regular blender will work too. Transfer strawberries and pulse for 1 minute.)

Pancakes

  1. Preheat griddle or nonstick pan over medium-low heat. 
  2. In a large bowl, combine pancake mix, poppyseeds, and soda and whisk together.
  3. In another bowl, add buttermilk, lemon zest, vanilla and egg and whisk until smooth.
  4. Pour the buttermilk mixture into the dry ingredients and whisk until fully blended.
  5. Lightly grease griddle and pour  ¼ cup batter onto griddle. When bubbles form, sprinkle with diced strawberries. Flip and cook 2-3 minutes or until lightly browned.
  6. Top pancakes with warm strawberry syrup, fresh strawberries and a dollop of whip cream. Eat. Smile.

Did you make this recipe? Use hashtag #minusg to share your photos. We'd love to see your creations. And be sure to tag @minusgbaking on Instagram. Happy baking!



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