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Strawberry Lemon Poppyseed Pancakes

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  • 1 1/2 C flour
  • 1 1/2 Tb poppyseeds
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 C sugar
  •  juice of 2 lemons
  • 1 C buttermilk
  • 1/2 tsp vanilla
  • 1 egg, divided


  • 1 1/2 C fresh strawberries
  • 1 1/2 C sugar
  • 1/2 C water
  • 1/2 tsp vanilla
  • 1 Tb honey


  1.  Prepare the syrup by combining all the syrup ingredients in a medium sauce pan.  Heat over medium heat and stir until sugar is completely dissolved.  Remove from heat and blend until smooth. You can keep the syrup warm on the stove over low heat.
  2.  Preheat a large skillet over medium low heat and spray with cooking spray.  In a large bowl combine the flour, poppy seeds, baking powder, baking soda and salt.  In a medium bowl, mix together the sugar, lemon juice and zest.  Add the buttermilk, vanilla and egg yolk and whisk until smooth.  Make a well in the middle of the dry ingredients and pour in the wet.  Combine just until incorporated, the batter should still be lumpy.  Beat the egg white until stiff and gently fold it into the batter.
  3.  Pour 1/4 C of batter onto preheated skillet and cook on both sides for 1-2 minutes each side.  Serve with the warm syrup, additional fresh strawberries and a dollop of whip cream if desired!
  • Author: Carole


  • Serving Size: 2 pancakes
  • Calories: 450
  • Sugar: 56g
  • Sodium: 239mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 83g
  • Fiber: 6g
  • Protein: 9g
  • Cholesterol: 28mg