Lemon Poppy Seed Pancakes with Blueberry Syrup make the perfect holiday breakfast! They're simple to make and taste amazing!
Review Recipe

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.
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  • 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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  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: 115%, Vitamin C: 6.8%, Calcium: 96%, Iron: 1.1%

(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