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Product Used In This Recipe

Two Burner High-Sided Griddle

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Lemon Poppyseed Pancakes with Blueberry Compote

Prep: 15 Minutes


Cook: 20 Minutes


6 Servings


Add these fluffy lemon poppyseed pancakes to your breakfast routine. Quick and easy to prepare with a fresh blueberry compote to top it off for a delicious spring recipe.

  • Ingredients
    • Blueberry Compote:
    • 4 cups blueberries, frozen or fresh
    • 1/2 cup sugar
    • 1/4 tsp kosher salt
    • 1 tsp lemon zest
    • 2 Tbsp lemon juice
    • Pancakes:
    • 1 1/4 cups whole milk
    • 2 eggs
    • 2 Tbsp sugar
    • 1/4 tsp Kosher salt
    • 1 tsp lemon zest
    • 1 tsp poppy seeds
    • 2 cups all-purpose flour
    • 3 tsp baking powder
    • 1 Tbsp unsalted butter
  • Directions

      Blueberry Compote:

      In a small sauce pan, add all the ingredients and cook on medium-low heat, stirring occasionally for 30 minutes. Let cool while making pancakes.

      Pancakes:

      Using a mixer with a whisk attachment, mix milk, eggs, sugar, salt, lemon zest and poppy seeds until incorporated. Slowly add all-purpose flour and baking powder and mix until smooth.

      Heat Two Burner High-Sided Griddle on medium heat and grease surface with butter. Pour 1/2 cup batter on to the griddle and cook until golden brown on each side. Repeat with remaining batter. Makes 6 pancakes.

      Top warm pancakes with blueberry compote when ready to serve.

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Product Used In This Recipe

Two Burner High-Sided Griddle

See Product

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