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


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.

About this Recipe

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