Kicking off the first day of spring with these Lemon Poppyseed Pancakes with homemade Raspberry Syrup! 

Lemon Poppy Seed Pancakes

Makes 2 servings of Pancakes


1 cup Purely Elizabeth Grain-Free Pancake Mix

¼ cup oil

¼ cup water

2 eggs

1 tbsp poppy seeds

1 tbsp lemon zest

2 tbsp lemon juice

Optional: Raspberry Syrup

1 cup frozen raspberries

1 tbsp coconut sugar

1 tbsp water


Prepare Pancake & Waffle mix according to instructions on the package. Add poppy seeds, lemon zest and lemon juice. Mix until just combined. Cook pancakes per instructions on package. To prepare the raspberry shrub, place all ingredients into a small saucepan over medium heat. Cook down until raspberries break down and the sauce begins to thicken. Strain through a fine mesh sieve and cool. Drizzle on pancakes.


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