Lemon Poppy Seed Pancakes & Toppings

Diane Hopson Smith


Serve these light and fluffy pancakes to your mom on Mothers Day. I promise she will be delighted!!

Blueberries are my favorite topping with some whipped cream. Right now I can't find blueberries in my area (fresh or frozen) so I settled for my next favorite topping; strawberries. Then I discovered I didn't have any heavy cream for my whipped topping. With or without the whipped topping, these pancakes were delish!

Hope you enjoy!

★★★★★ 3 votes
This makes 8 pancakes
10 Min
5 Min
Stove Top


1 c
all purpose baking mix
1 c
lemon cake mix
zest of one lemon
1/2 to 1 Tbsp
poppy seeds
1 c
2 large
eggs, separated
2 Tbsp
butter, melted


2 c
fresh or frozen blueberries
1/2 c
1/2 to 3/4 c
2 Tbsp
fresh lemon juice
2 Tbsp
2 Tbsp
cold water
lemon zest, grated (optional)


1 pt
fresh strawberries, sliced
1/4 to 1/2 c
lemon zest, grated (optional)


1 c
very cold whipping cream
1/4 c
powdered sugar
1/2 tsp
lemon extract

How to Make Lemon Poppy Seed Pancakes & Toppings


    Combine all purpose baking mix, cake mix, lemon zest and poppy seed in a batter bowl.
  • 2In another bowl, combine the buttermilk, egg yolks, and butter; whisk together.
  • 3Add the wet ingredient to the dry ingredient; stir until they're just combined.
  • 4Beat egg whites until they form a peak (but not dry); gently fold in to batter.
  • 5Heat griddle or skillet to medium and very lightly brush with melted butter or oil.
  • 6Pour about 1/3 C of batter (per pancake) onto hot griddle/skillet. Wait until pancake bottom is lightly browned; flip with a spatula and cook until other side is lightly browned. Repeat with the remaining batter.
  • 7Keep warm in oven at 170 degrees until ready to serve.
  • 8Serve with warm blueberry sauce or with fresh strawberries. And don't forget the whipped topping.
    In a saucepan over medium heat, combine the blueberries, water, sugar and lemon juice. Stir frequently, and bring to a low boil.
  • 10In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
  • 11Slowly stir the corn starch into the blueberries, taking careful not to crush the blueberries.
  • 12Simmer until sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
  • 13Remove from heat and gently stir in lemon zest.
  • 14STRAWBERRY TOPPING: Combine sugar and strawberries. Allow to set until sugar dissolves. This will sweeten the strawberries and make a syrup.
  • 15WHIPPED TOPPING: Pour cold whipping cream into a cold bowl. Beat on high speed of hand mixer until it starts to thicken; add sugar and lemon extract; continue beating until it forms a peak. Refrigerate until ready to serve.
  • 16NOTE: I took the rest of my cake mix and mixed with an equal amount of all-purpose baking mix and stored in a airtight container. I then put in the fridge for later use.

Printable Recipe Card

About Lemon Poppy Seed Pancakes & Toppings

Course/Dish: Other Desserts, Pancakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids