Fluffy Lemon Poppyseed Pancakes with Blueberry Jam & Maple Sour Cream

VEGGIES & VEGETARIANSIDESBREAKFAST & BRUNCH

Feb 28

Written By Reilly Meehan

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Makes 12-16 pancakes

INGREDIENTS

For the Jam

2 cups fresh blueberries
1/4 cup sugar
juice and zest of 1 lemon
1 teaspoon pure vanilla extract or vanilla bean paste

For the Sour Cream

1 cup sour cream
2 tablespoons pure maple syrup
1 teaspoon vanilla extract or vanilla bean paste
small pinch kosher salt

For the Pancakes

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 /2 teaspoon kosher salt
2 tablespoons poppyseeds
3 eggs, 1 egg yolk
1 3/4 cups buttermilk
1/4 cup sour cream
1/4 cup sugar
zest from 1/2 lemon
1 teaspoon pure vanilla extract or vanilla bean paste
5 tablespoons melted butter, plus more for cooking

INSTRUCTIONS

Prepare your jam

Place all the ingredients into a medium pot over medium heat and cook for about 15 minutes, stirring frequently. You want the mixture to reduce and look glossy and syrupy, but not lose all its moisture. You know it’s done when the bubbles go from small and constant to a bit bigger and irregular. Take the jam off the heat and allow to cool a bite before serving. You can also test the final finished consistency of the jam while it cooks by spooning a small amount onto a cold plate and letting it chill. This will give you a good idea at what the consistency of the cold finished product will look like.

Make your sour cream

Mix all ingredients in a small bowl. Taste and adjust with a bit more maple to your liking. Set aside until you’re ready to serve the pancakes

Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppyseeds. Set this aside.

Make your batter and cook the pancakes

In a large bowl, whisk together the eggs, buttermilk, sour cream, sugar, lemon zest and vanilla until well combined. Whisk in the butter, then add the dry ingredients to the wet.

Mix this until just barely combined. there should still be lumps in the batter! If you’ve mixed to a smooth batter, you’ve mixed too much. Slightly undermixing ensures proper fluffiness and texture of the pancake, while overmixing will result in flat, tougher pancakes.

Cook the pancakes in a cast iron or on a griddle over medium heat. They usually take about 3 minutes on one side, then 1 to 2 on the other. Using plenty of butter ensure a nice crisp edge on the pancake which I personally love, but you can use non stick cooking spray in lieu of butter if you wish.

This batter is best when mixed and cooked right away, so do your best to only add the dry ingredients to the wet ingredients just before you intend to cook them.

Serve your pancakes

Serve the pancakes hot with a nice dollop of the sweetened sour cream and a generous spoonful of the blueberry jam!

Pro tip: The jam can be made and kept in the fridge for up to two weeks. I like to serve it warm or room temperature on the pancakes, so a quick microwave or reheat on the stove is best.

You can also freeze any cooked pancakes in a ziplock back and reheat them in the toaster or oven if you have any leftovers!