These light and fluffy lemon-poppy seed pancakes with raspberry syrup are perfect for spring and summer! They’re packed full of flavor and topped with an irresistible homemade syrup.
- 1 (6 oz.) package fresh raspberries, rinsed
- 1 c. water
- 1/3 c. granulated sugar (1/2 c. if you prefer sweeter)
- ½ tsp. vanilla extract
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tbsp. poppy seeds
- 2 tbsp. granulated sugar
- Zest of 2 lemons
- 2 tbsp. fresh lemon juice
- 2 eggs
- 2 tsp. vanilla extract
- 4 tbsp. (1/2 stick) butter, melted
- 2 c. + 3 tbsp. buttermilk*
- To make the syrup, in a small saucepan over medium-low heat, add the raspberries, water and sugar. Bring the mixture to a simmer and continue simmering for 15-20 minutes or until the berries start to lose their color and break down.
- Meanwhile, to make the pancakes, in a small mixing bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds.
- In a medium size mixing bowl, whisk together the granulated sugar, lemon zest, lemon juice, eggs, vanilla extract, melted butter and buttermilk. Slowly pour the dry ingredients into the wet. Mix until a smooth batter forms (just know that there will be small lumps and that's ok, you don't want to overwork it). Let the mixture rest for 5 minutes to thicken up. Heat a griddle or place a pan over medium-low heat, lightly grease.
- Pour about ¼ c. of batter per pancake (I usually do 2 at a time in a large pan), cook until golden brown on the bottom and until the bubbles on the top begin to pop, about 3-4 minutes. Flip and cook for 2-3 minutes more. Repeat with the remaining batter.
- While the last few pancakes are cooking, pour the syrup over a mesh sieve and into a syrup container or bowl. Using a spatula, press the raspberries to remove any remaining liquid. Add the vanilla extract and stir until smooth. Serve immediately with the hot pancakes!