How To Make Lemon Pancakes with Blueberry Sauce
Poppy seeds add texture to these zesty and sweet lemon pancakes that are delightfully fluffy. They’re drizzled with a blueberry sauce for extra tart tones.
Serves:
Ingredients
For Pancakes:
- 2¼cupsbisquick baking mix
- 2tbsplemon rind
- 2tsppoppy seeds
- 1cupmilk
- 2eggs
- 2tbsplemon juice
- ½tspalmond extract
For Blueberry Syrup:
- 1cupwhite sugar
- 3tbspcornstarch
- 1tbsplemon juice
- 1½cupswater
- 2½cupsblueberries,fresh or frozen
Instructions
Pancakes:
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Preheat and lightly grease a pan over medium heat or a griddle to 350 degrees F.
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In a large bowl combine all pancake ingredients. Stir just until combined. The batter should be slightly lumpy.
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Pour ⅓ cup full of batter onto preheated griddle and cook just until bubbles form and begin to pop around the edges. Flip and cook just until lightly browned.
Blueberry Syrup:
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In a medium saucepan combine sugar, cornstarch, water, and lemon juice. Bring to a boil while whisking
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Add ½ of the blueberries, reduce heat, and let simmer for 5 minutes.
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Add remaining blueberries and simmer for an additional 3 minutes or until heated. Cool slightly before serving.
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Serve over lemon poppyseed pancakes. Enjoy!
Nutrition
- Calories: 254.95kcal
- Fat: 4.92g
- Saturated Fat: 1.20g
- Trans Fat: 0.12g
- Monounsaturated Fat: 1.80g
- Polyunsaturated Fat: 1.54g
- Carbohydrates: 50.53g
- Fiber: 1.40g
- Sugar: 39.84g
- Protein: 3.48g
- Cholesterol: 34.43mg
- Sodium: 204.47mg
- Calcium: 97.72mg
- Potassium: 115.60mg
- Iron: 0.73mg
- Vitamin A: 26.13µg
- Vitamin C: 6.99mg
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