Lemon Poppy Seed Pancakes with Blueberry Syrup being poured on top

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!

a high stack of Lemon Poppyseed Pancakes with blueberry syrup, and a stack with a bit cut out of it

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 in a stack with Blueberry Syrup
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Lemon Poppy Seed Bisquick Pancakes & Homemade Blueberry Syrup #GetYourBettyOn

Fluffy poppy seed pancakes with a fresh homemade blueberry syrup.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 pancakes


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  • 2 ¼ cups Bisquick Baking Mix
  • 2 tablespoons lemon rind
  • 2 teaspoons poppy seeds
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons lemon juice
  • ½ teaspoon almond extract

Blueberry Syrup

  • 1 cup white sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 ½ cups water
  • 2 ½ cups fresh or frozen blueberries



  • Preheat and lightly grease a pan over medium heat or a griddle to 350°F.
  • In a large bowl combine all pancake ingredients. Stir just until combined (batter should be slightly lumpy).
  • Pour ⅓ 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

  • In a medium saucepan combine sugar, cornstarch, water and lemon juice. Bring to a boil while whisking
  • Add ½ 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.
  • Serve over lemon poppyseed pancakes.


Blueberry syrup can be made up to 2 days ahead of time and reheated in the microwave or on the stovetop.
5 from 1 vote

Nutrition Information

Calories: 250 | Carbohydrates: 46g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 370mg | Potassium: 124mg | Fiber: 1g | Sugar: 28g | Vitamin A: 115IU | Vitamin C: 6.8mg | Calcium: 96mg | Iron: 1.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.



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About the author

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!
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