These Lemon Poppyseed Pancakes are made easily by using boxed pancake mix as well as real, whole food ingredients you can feel good about. I love to top them with homemade blueberry compote which is so easy to make yet it adds so much to the pancakes!
Keep reading for the recipe and be sure to send me a message on Instagram with any questions!
Lemon Poppyseed Pancakes
What you’ll need:
- Pancake Mix (click here for what I use!)
- and whatever the mix calls for ie. water/milk, eggs, etc.
- Vanilla Protein Powder (optional, click here for what I use!)
- Lemon
- Poppyseeds
I love love love pairing this recipe with my homemade blueberry compote. Click here for the recipe or grab it at the bottom of this blog post!
How to Make Them
- Based on your pancake mix box instructions, measure out your ingredients (please see notes for how to add protein powder, if using). Be sure to replace 1 tbsp of the liquid in the recipe with 1 tbsp of lemon juice.
- Add ingredients to a bowl along with the zest of 1-2 lemons (I like a lot so I use 2) as well as 2 tsp-1 tbsp poppyseeds.
- Heat cooking oil of choice in a pan on the stove and allow your batter to sit for 10 minutes. See notes if your batter is too thin.
- Bake pancakes on the stove and serve immedidately.
- Don’t forget the blueberry compote as well as extra lemon zest to garnish!
Notes:
- To add protein powder, first add about 2 tbsp-1/4 cup of protein powder to your measuring cup, then fill the remaining amount with the pancake mix. This is totally optional!
- To add lemon juice, replace 1 tbsp of the liquid the box calls for with lemon juice.
- Allow your batter to sit for 10 minutes before pouring and baking.
- Make sure your oil of choice is hot before pouring the pancakes onto your pan/griddle.
- If your batter is too thin, feel free to mix in a little additional mix, if desired.
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Blueberry Compote
Ingredients
- 3 cups blueberries (frozen or fresh)
- ½ cup water
- 3 tbsp sugar (use monk fruit for paleo/sugar free)
- 1 ½ tbsp tapioca starch mixed with 3 tbsp water
- ½ tsp vanilla extract
Instructions
- Heat 1 ½ cup of blueberries on the stove over medium heat and cover with water. Stir in sugar and vanilla and wait for berries to come to a low boil.
- Add water and tapioca mixture to the pan, stir, then bring to a roaring boil.
- Turn the heat down to low and let sit until the sauce reaches the desired consistency.
- Remove from heat and add remaining 1 ½ cup of blueberries.
- Stir then serve over your breakfast of choice!
Leave a Reply