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Lemon Poppy Seed Pancakes with Cherry Compote

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 16 pancakes
Author: Mary Ann Dwyer


  • Cherry Compote:
  • 3 cups cherries pitted and halved
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 tsp. freshly squeezed lemon juice
  • 2 tsp. corn starch plus 2 Tbsp. water
  • Pancakes:
  • 2 large eggs room temperature
  • 2 cups all-purpose flour
  • 3 Tbsp. granulated sugar
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 2 1/4 cups buttermilk room temperature
  • 4 Tbsp. butter melted and cooled
  • 2 Tbsp. fresh lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. poppy seeds
  • 2 Tbsp. vegetable oil


  • Cherry Compote: Place cherries, sugar, water and lemon juice in a large saucepan over medium heat. Simmer until sugar dissolves and fruit begins to soften, about 3 minutes.In a small bowl combine the cornstarch and the 2 Tbsp. water. Add to the cherry mixture and stir for an additional 1-2 minutes until mixture begins to thicken. Remove from the heat. Set aside.
  • Pancakes: In a small bowl lightly beat the eggs. Set aside.
  • In a large bowl sift together flour, sugar, baking soda and baking powder. To the flour mixture add the eggs, buttermilk, butter, lemon zest, lemon juice and poppy seeds Stir all ingredients together. You do not want to over mix. The batter should still have some lumps visible. If you over mix you will have a tough pancake.
  • Heat a griddle to medium-high (375 degrees). Lightly grease the griddle with the vegetable oil. Spoon 1/4 cup scoops onto the griddle spacing about 2 inches apart. Cook until you see some bubbles on the top of the pancake (about 2 - 2 1/2 minutes). Carefully flip the pancake with a spatula. Continue to cook until the other side is lightly browned, about 1 minute. Repeat with remaining batter.
  • Serve pancakes topped with cherry compote.