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Lemon Poppy Seed Pancakes with Blueberry Compote

Lemon Poppy Seed Pancakes with Blueberry Compote 1

I am personally a huge fan of anything lemon poppy seed! I think it’t the perfect combination of sweet and tart, especially for a meal like breakfast.

This recipe is a wonderful opportunity to learn how to make a compote. Compotes can be made with almost any fruit and are a wonderful way to preserve that seasonal fresh fruit taste.  Fruit compotes can be used as toppings or I have even seen compotes used inside recipes like cupcakes or scones. Fruit compotes are a wonderful ingredient to have on hand in your fridge all year long and only take about 10 minutes to make!

Lemon Poppy Seed Pancakes with Blueberry Compote 2

Lemon Poppy Seed Pancakes with Blueberry Compote

Serves 4 people

Lemon Poppy Seed Pancake Ingredients: 

  • 1⅓ cups whole wheat flour, or regular if you prefer
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon of sugar
  • 2 tablespoons butter, melted plus some for cooking
  • 1 large egg
  • 1 cup buttermilk, or milk
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • Zest of 1 organic lemon
  • 1 tablespoon poppy seeds

Lemon Poppy Seed Pancakes Instructions:

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a large bowl, whisk together the melted butter, egg, buttermilk, honey, lemon juice, lemon zest, and poppy seeds.
  3. Whisk the dry ingredients into the wet ingredients until just combined.
  4. Heat a large pan over medium heat and grease with butter.
  5. Pour about 1/4 cup of the batter onto the pan.
  6. Cook the pancake for about 2 minutes or until the top starts to form bubbles and the bottom is lightly browned, then flip and cook for 2 minutes more.
  7. Serve with blueberry compote, greek yogurt, and crushed pistachio nuts.

Lemon Poppy Seed Pancakes with Blueberry Compote

Blueberry Compote Ingredients: 

  • 2 cups frozen blueberries, divided
  • 3 tbsp. water
  • 2½ tbsp. honey
  • ¼ tsp. ground cinnamon
  • ½ tsp. fresh lemon juice

Blueberry Compote Instructions: 

  1. Pour the blueberries into a medium sauce pan. Add the water, honey and cinnamon and cook over medium-high heat. Once boiling, reduce to a simmer and cook for an additional 10 minutes.
  2. After 10 minutes, gently smash the blueberries against the pan using a wooden or plastic spatula. Add lemon juice. Cook for another 4-5 minutes on a low heat.
  3. Serve warm over pancakes!

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