May 13, 2021

Lemon Poppy Seed Pancakes with Raspberry Coulis

Prep Time: 10 mins
Cook Time: 6 mins
Skip to recipe
post featured image

Lemon Poppy Seed Pancakes with Raspberry Coulis are the fluffiest pancakes you'll ever make. They're slightly sweet with little poppyseeds in every bite! The raspberry coulis tops it off with a sweet and tart flavor that pairs perfectly with the citrusy pancakes!

Lemon poppyseed pancakes on a plate with lemons and raspberries

the fluffiest pancakes ever!

So, tell me - are you a pancake or a waffle person? I hope that you answered pancake because this recipe is sure to shoot to the top of your favorites list! I love a good pancake, especially when it combines fruity flavors like my brown butter waffles with cinnamon apples! And who doesn't love a fluffy pancake? Especially a fluffy pancake that's easy to make.

I made these lemon poppy seed pancakes on a weekday morning and they turned out so well that I had to share this recipe. They're soft and buttery and bursting with lemon flavor. Not to mention, that raspberry coulis is superb with the lemony flavor. What's a raspberry coulis? We'll get into it in more details later in this post, just know you need to make this recipe and experience all of this deliciousness!

Lemon poppyseed pancakes on a plate with lemons and raspberries

what is the secret to light fluffy pancakes?

There are many tips that you will hear to make your pancakes super light and fluffy. In my experience, the amount of leavening agents (specifically baking powder/baking soda) are what yield a super fluffy pancake. This lemon poppy seed pancake recipe in particular contains just over one tablespoon of baking powder and a little baking soda. That's my personal secret. It's worked for me every single time and has yielded light and fluffy pancakes every time.

I love this little hack because it doesn't require you to use any techniques and isn't time consuming. Quick, simple ingredients that make these lemon poppy seed pancakes amazing.

Lemon poppyseed pancakes on a plate with lemons and raspberries

how do you make lemon poppy seed pancakes?

It's so easy and simple! Combine Bob's Red Mill Unbleached White All-Purpose Flour, sugar, poppy seeds, baking soda, baking powder, and salt. Whisk it together and then pour in buttermilk, an egg, lemon and vanilla extracts and fold together.

Then, spray pan with oil over low to medium low heat and add a half cup the pancake batter. Cook for about four minutes, until the top of the pancake bubbles and the bubbles begin to pop on their own. Then flip. Cook for about another 1-2 minutes on the other side. Just enough to brown. Then you're done! Onto the raspberry coulis.

Lemon poppyseed pancakes on a plate with lemons and raspberries

how do you make raspberry coulis?

All you have to do to make the raspberry coulis is add raspberries, sugar, and water to a food processor and blend until it's smooth. Then strain the coulis in a sieve to remove all of the seeds. The end result will be a smooth raspberry coulis/raspberry sauce. It takes about 3-4 minutes from start to finish. This raspberry coulis is truly the cherry on top for these lemon poppy seed pancakes.

lemon poppy seed pancakes with bob's red mill all-purpose flour!

For this lemon poppy seed pancakes recipe, I partnered with Bob's Red Mill and used their unbleached white all-purpose organic flour! I love using this flour because it's freshly milled and certified organic. There's no fillers, additives, preservatives, or long list of names that you can't pronounce or don't recognize - just straight flour! Clean, wholesome flour.

As you know, I love sourcing clean ingredients and Bob's Red Mill made it super easy to do so with this flour!

more recipes to make!

The recipe and blog post for Lemon Poppy Seed Pancakes with Raspberry Coulis was made in partnership with Bob's Red Mill! I received compensation in exchange for this work. My opinions on their products are genuine. If I didn't love their products, I would certainly mention it! Thanks for your continued support!

HAVE WE CONNECTED ON SOCIAL MEDIA? IF NOT, MAKE SURE TO FOLLOW ME ON PINTERESTFACEBOOK, AND INSTAGRAM!

Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating in the recipe card and leave a comment below! I hope that you love this recipe as much as we do!

Lemon Poppy Seed Pancakes with Raspberry Coulis

Lemon Poppy Seed Pancakes with Raspberry Coulis are the fluffiest pancakes you'll ever make. They're slightly sweet with little poppyseeds in every bite! The raspberry coulis tops it off with a sweet and tart flavor that pairs perfectly with the citrusy pancakes!
Serving: 8 servings
Prep Time: 10 mins
Cook Time: 6 mins
Calories: 180kcal

Ingredients

Lemon Poppy Seed Pancakes

  • 1 ⅓ cup All-Purpose Flour
  • cup Sugar
  • 1 tbsp poppy seeds
  • 4 tsps baking powder
  • ½ tsp baking soda 
  • ½ tsp salt
  • 1 ½ cups buttermilk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon extract
  • ¼ cup neutral oil

Raspberry Coulis

  • 1 ½ cup Raspberries, fresh
  • ½ cup Water
  • 2-3 tbsps Sugar

Directions

  • In a large bowl, combine flour, sugar, poppy seeds, baking powder, baking soda, and salt. Whisk together. Add buttermilk, egg, vanilla extract, lemon extract, and oil. Fold together until batter is smooth.
  • Pour 1 tbsp of oil onto a large skillet over low to medium low heat. Pour ½ cup of batter onto skillet. Cook for about 4-5 minutes until bubbles form and pop. Then flip and cook on the other side for 1-2 minutes. Repeat until all batter is gone.
  • To make the raspberry coulis, combine raspberries, water, and sugar in a food processor. Strain with a sieve into a bowl and pour over pancakes.

Watch The Video

Nutrition

Calories: 180kcal
Course: Breakfast
Cuisine: American

Did you make this?

instagram icon

Tag us on the gram @britneybreaksbread to be featured in our stories!

Rate + Review

What do you think of this recipe?

Your email address will not be published.

Recipe Rating




  1. Agree with this first comment. The 1/3 cup of flour must be a typo. Is it supposed to be 1 1/3 cup?
    Thanks!

  2. 5 stars
    Hi Britney! First off, the flavor of these pancakes is fantastic, especially with the raspberry coulis! My family and I loved them! I did have a question for when I make these again: I had to add quite a bit more extra flour to get the consistency of the batter thick enough so that the pancakes would rise; my first batch were more like crepes and never set. Is the 1/3 cup of flour a typo, or did I just possibly go wrong somewhere? At any rate, I will definitely be making these again!

    • 5 stars
      Hi! Thanks so much for catching that! Yes, it's supposed to be 1 cup and 1/3 of flour. I'm sorry that you had to make two batches but I'm really glad that you enjoyed it!!