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stack of three pancakes on a plate covered with powder sugar topped with strawberries and whipped creamThree small pancakes topped with strawberry sauce and whipped cream

Prep Time: 1 Hour
Cook Time: 12 Minutes
Total Time: 1 Hour and 20 Minutes
Servings: 6-8 servings


  • Syrup:
  • ½ cup water
  • 1 ½ cups strawberries, hulled and diced
  • ½ teaspoon vanilla
  • 1 tablespoon honey
  • 1 cup sugar
  • Batter:
  • 1 ½ cups all-purpose flour
  • 1¼ cups buttermilk
  • 3 ½ teaspoons baking powder
  • 1 egg
  • 1 teaspoon salt
  • 3 tablespoons butter, melted
  • 1 tablespoon white sugar
  • 1½ tablespoons poppy seeds
  • zest of 2 medium lemons
  • 1 cup strawberries, diced or blueberries


  1. Prepare the syrup.
    Add strawberries, sugar, water, vanilla, and honey
    to a medium sauce pan and heat over medium heat stirring throughout
    until sugar is dissolved, remove from heat. Use a blender to purée
    syrup. When syrup is smooth with only small bits of strawberries
    left, allow to sit and thicken over very low heat until pancakes are

  2. Preheat large nonstick pan or griddle over medium-low heat
    and spray with cooking spray.

    Prepare the pancakes.
    In a large bowl
    combine flour, poppy seeds, baking powder, baking soda, and salt and
    whisk until well mixed. In a medium bowl whisk together lemon juice
    and sugar. Add lemon juice, zest, buttermilk, vanilla, and egg and
    whisk until smooth. Make a well in the middle of the dry ingredients.
    Pour dry ingredients into the well you just made. Whisk all ingredients
    until just incorporated (batter will be lumpy). Pour ¼ cup batter
    onto preheated pan or griddle. When edges begin to look “dry” and
    bubbles form and burst in the batter, use a large spatula to flip pancake.
    Cook 1-2 minutes longer. Repeat with remaining batter.
    Serve warm with strawberry syrup and additional fresh strawberries or blueberries with powdered
    sugar if desired.

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