Lemon Poppy Seed Bisquick Pancakes & Homemade Blueberry Syrup #GetYourBettyOn


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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!

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

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 pancakes
Author Holly Nilsson
Course Breakfast
Cuisine American
Fluffy poppy seed pancakes with a fresh homemade blueberry syrup.

Ingredients

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    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

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    Instructions

    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.

    Recipe Notes

    Blueberry syrup can be made up to 2 days ahead of time and reheated in the microwave or on the stovetop.
    Nutrition Information
    Calories: 250, Fat: 5g, Saturated Fat: 1g, Cholesterol: 34mg, Sodium: 370mg, Potassium: 124mg, Carbohydrates: 46g, Fiber: 1g, Sugar: 28g, Protein: 4g, Vitamin A: 2.3%, Vitamin C: 8.3%, Calcium: 9.6%, Iron: 5.9%

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

    Keyword blueberry sauce, blueberry syrup, poppy seed pancakes

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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

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    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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