Lemon Poppy Seed Pancakes With Fresh Berries

  • Preparation Time
    15 min.
  • Cooking Time
    5 min.
  • Serves

Recipe tags: easy difficulty, breakfast


1 pkg Southeastern Mills® Buttermilk Pancake Mix
¾ cup water
2 Tbsp lemon zest, divided
2 Tbsp + 2 tsp granulated sugar, divided
2 Tbsp freshly squeezed lemon juice
1 Tbsp poppy seeds
4 Tbsp butter
1 cup fresh raspberries
1 cup fresh blackberries
4 oz mascarpone cheese, optional


  • 1

    Combine the berries, 1 Tbsp of lemon zest and 2 tsp of sugar into small mixing bowl, stir to combine. Refrigerate until ready to use.

  • 2

    In a medium sized mixing bowl add the dry pancake batter, water, 1 Tbsp lemon zest, 2 Tbsp sugar, lemon juice and poppy seeds to the bowl and whisk to combine.

  • 3

    Heat a small nonstick pan over medium high heat. Add ½ tablespoon of butter to the pan and melt. Add ¼ cup of batter to the pan and cook for 2-3 minutes until the top side becomes bubbly.

  • 4

    Carefully flip the pancake using a spatula and finish cooking for 1-2 minutes more. Remove the pancake from the pan to a plate and serve with a spoonful of berries and a dollop of mascarpone cheese.

  • 5

    Repeat until all the batter is cooked.