Lemon Pancakes with Blueberry Sauce Recipe

Lemon Pancakes with Blueberry Sauce Recipe

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.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



For Pancakes:

  • cupsbisquick baking mix
  • 2tbsplemon rind
  • 2tsppoppy seeds
  • 1cupmilk
  • 2eggs
  • 2tbsplemon juice
  • ½tspalmond extract

For Blueberry Syrup:

  • 1cupwhite sugar
  • 3tbspcornstarch
  • 1tbsplemon juice
  • cupswater
  • cupsblueberries,fresh or frozen



  1. Preheat and lightly grease a pan over medium heat or a griddle to 350 degrees F.

  2. In a large bowl combine all pancake ingredients. Stir just until combined. The batter should be slightly lumpy.

  3. 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:

  1. In a medium saucepan combine sugar, cornstarch, water, and lemon juice. Bring to a boil while whisking

  2. Add ½ of the blueberries, reduce heat, and let simmer for 5 minutes.

  3. Add remaining blueberries and simmer for an additional 3 minutes or until heated. Cool slightly before serving.

  4. Serve over lemon poppyseed pancakes. Enjoy!


  • 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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