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Poppy Seed Pancakes with Citrus Syrup

Large Pancakes
Prep time
30 mins
Special Diets
Vegetarian | Ovo-vegetarian | Lacto-vegetarian

Adapted from


Sunflower seeds and poppy seeds give these pancakes a nutty crunch, and the citrus syrup goes perfectly with them.


1⁄3 cagave
2 oranges (peeled, segments torn into small pieces)
1 lemon (peeled, segments torn into small pieces)
2 cflour (white whole wheat, unbleached all-purpose, or whole wheat pastry flour are fine here)
1 tbaking powder
1⁄2 tbaking soda
1⁄2 tsalt
1⁄3 cpoppy seeds
1⁄2 csunflower seeds (toasted until deeply golden)
1 1⁄4 cbuttermilk
2 eggs (large, lightly beaten)
2 Tbutter (melted, plus more unmelted for pan and for serving)


Mix the agave nectar, orange, and lemon segments together in a medium saucepan. Heat over medium-low heat, and bring to a gentle simmer for 5-6 minutes. Remove from heat and set aside.

Combine the flour, baking powder, baking soda, salt, poppy seeds, and sunflower seeds in a large bowl. Add the buttermilk, eggs, and melted butter, and stir until just combined - lumps are fine, don't overmix!

Heat a skillet over medium-high heat. Brush with some butter. When the skillet is hot, pour 1/3 cup of batter in the skillet for each pacake. Wait until the bottom of the pancake is deep golden, then flip with a spatula and cook until the other side is golden. Repeat with the remaining batter.

Serve the pancakes with a pat of butter and drizzled with the citrus syrup.