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!
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!
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.
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.
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.
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!
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!
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