Lemon Poppy Seed Bisquick Pancakes & Homemade Blueberry Syrup #GetYourBettyOn

These Lemon Poppy Seed Bisquick pancakes are light & fluffy making it simple to create an amazing breakfast! Top with blueberry syrup for a morning treat!

How to Make Lemon Poppy Seed Bisquick Pancakes & Homemade Blueberry Syrup #GetYourBettyOn

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There is just something about the flavors of blueberries & freshly squeezed lemons that reminds me of spring!  With Easter just around the corner I wanted to come up with something different for our holiday breakfast this year rather than just regular ho-hum pancakes!  This simple breakfast looks impressive but is actually very easy to make and it totally fits the bill for an excellent holiday breakfast!

Whipping up something amazing doesn’t have to be difficult… and using Bisquick Baking Mix makes these pancakes not only quick, but incredibly light and fluffy!  With just a hint of lemon, these delicious poppy seed pancakes are totally irresistible when topped with Homemade Blueberry Syrup!

These Lemon Poppy Seed Bisquick pancakes are light & fluffy making it simple to create an amazing breakfast! Top with blueberry syrup for a morning treat!

The great thing about this recipe is that the Blueberry Syrup is that it can be made up to 2 days ahead of time (and you definitely don’t want to skip the syrup)!  That means putting this special breakfast on the table Easter morning is a breeze!

RePIN Bisquick Pancakes

You can find more fabulous Easter brunch ideas at Betty Crocker!

Lemon Poppy Seed Pancakes with Homemade Blueberry Syrup

There is just something about the flavors of blueberries & freshly squeezed lemons that reminds me of spring!

Did you make this recipe?

Ingredients:

Pancakes

  • 2 1/4 cups Bisquick Baking Mix
  • 2 tablespoons lemon rind
  • 2 teaspoons poppy seeds
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons lemon juice
  • 1/2 teaspoon almond extract

Blueberry Syrup

  • 1 cup white sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 1/2 cups water
  • 2 1/2 cups fresh or frozen blueberries

Directions:

Pancakes

  1. Preheat and lightly grease a pan over medium heat or a griddle to 350 degrees.
  2. In a large bowl combine all pancake ingredients. Stir just until combined (batter should be slightly lumpy).
  3. Pour 1/3 cupfuls 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 1/2 of the blueberries, reduce heat, and let simmer 5 minutes. Add remaining blueberries and simmer an additional 3 minutes or until heated. Cool slightly before serving.
  3. Serve over lemon poppyseed pancakes.

Notes:

Blueberry syrup can be made up to 2 days ahead of time and reheated in the microwave or on the stovetop.

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Holly Nilsson

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!