Lemon poppyseed Pancakes

A perfect Easter brunch recipe.

One thing my fiancé LOVES {other than hot dogs…} is lemon poppyseed anything. I decided this year for Easter I would serve him lemon poppyseed pancakes, the perfect Easter brunch recipe. They are full of flavor and topped with a delicious blueberry syrup from World Market. Keep this recipe in the back of your mind for other spring brunches!

Ingredients

1¼ cups all purpose flour
1½ tablespoons poppyseeds
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup sugar
juice of 2 medium lemons
1 cup buttermilk
½ teaspoon vanilla
1 egg

Blueberries
Blueberry Syrup

Directions

Preheat large nonstick pan or skillet 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 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).

Top each stack of pancakes with blueberries and syrup!