Poppy Seed Pancakes with Citrus Syrup

Serving size:
 12 Large Pancakes


    • 1⁄3 c
    • agave
    • 2
    • oranges (peeled, segments torn into small pieces)
    • 1
    • lemon (peeled, segments torn into small pieces)
    • 2 c
    • flour (white whole wheat, unbleached all-purpose, or whole wheat pastry flour are fine here)
    • 1 t
    • baking powder
    • 1⁄2 t
    • baking soda
    • 1⁄2 t
    • salt
    • 1⁄3 c
    • poppy seeds
    • 1⁄2 c
    • sunflower seeds (toasted until deeply golden)
    • 1 1⁄4 c
    • buttermilk
    • 2
    • eggs (large, lightly beaten)
    • 2 T
    • butter (melted, plus more unmelted for pan and for serving)
30 minutes
Ready in
30 minutes


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

Adapted from www.101cookbooks.com


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.

Special Diets: