Orange Poppyseed Pancakes with Blueberry Compote
Classic with a twist! Forget the traditional lemon version we all love—these orange poppyseed pancakes will have you wondering why we haven’t done this before. Topped with a warm blueberry compote and an indulgent drizzle of maple syrup, they’re a delicious, fuss-free brunch we need this fall.
It’s no secret that I loooove pancakes. There are over 15 pancake recipes on this site to-date, from my beloved cinnamon polenta pancakes and strawberry cornmeal pancakes, to tropical ones like coconut banana or bourbon banana, and of course my O.G. buttermilk pancakes.
But other than these lemon ricotta pancakes from the verrrrry early days of this site, I’ve somehow never ventured into the wonderful world of citrus griddle cakes. These orange poppyseed pancakes have a fresh but subtle fresh orange flavor that pairs wonderfully with the fruity blueberry compote.
Can these pancakes be made gluten-free? Yes, you can substitute your favorite 1:1 gluten-free mix (I typically use Bob’s Red Mill) for the all-purpose flour. Make sure you use a mix that has xanthan gum.
How to make orange poppyseed pancakes
Whisk the milk, egg, butter, vanilla, zest, and orange juice. Add the flour, sugar, baking powder, baking soda, salt, and poppyseeds. Stir until just combined—don’t overmix.
If time allows, let the batter rest for 10 minutes. Cook the pancakes on the stove (ideally in a bit of butter). Serve fresh, topped with plain yogurt, warm blueberry compote, and maple syrup.
How to make an easy blueberry compote
Place a cup of blueberries (I tend to prefer frozen wild blueberries for this) in a small saucepan, add 1/4 cup of water and a few tablespoons of maple syrup (or sweetener of your choice).
Cook for a few minutes, until it comes to a a light boil, then turn the heat down to a simmer for 5 minutes. Mash up the blueberries or us a stick blender to partially blend the mixture to make it thicker.
Other pancake recipes you’ll love:
- Wholemeal Pancakes with Spiced Apples & Orange Star Anise Syrup
- Austrian Pancake with Plum Compote (Kaiserschmarrn) + GF Option
- Whole Wheat Gingerbread Pancakes
- Coffee Pancakes
- Bourbon Banana Pancakes
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Orange Poppyseed Pancakes with Blueberry Compote
Equipment
Ingredients
- 1 cup all-purpose flour or GF 1:1 mix
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 1 cup milk or buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- 1 tablespoon poppyseeds
- Zest of 1 orange
- 2 tablespoons fresh squeezed orange juice
- Optional toppings: blueberry compote (see notes) plain yogurt, maple syrup
Instructions
- Whisk the milk, egg, butter, vanilla, zest, and orange juice.
- Add the flour, sugar, baking powder, baking soda, salt, and poppyseeds. Stir until just combined—don’t overmix. If time allows, let the batter rest for 10 minutes.
- Cook the pancakes on the stove (ideally in a bit of butter). Serve fresh, topped with warm blueberry compote and maple syrup.
Notes
- This recipe can be made gluten-free easily, by substituting a 1:1 gluten-free mix (like Bob’s Red Mill or King Arthur) for the all-purpose flour. You want one with xanthan gum in it.
- You can make an easy blueberry compote by placing a cup of blueberries (I tend to prefer frozen wild blueberries for this) in a small saucepan, add 1/4 cup of water and a few tablespoons of maple syrup (or sweetener of your choice). Cook for a few minutes, until it comes to a a light boil, then turn the heat down to a simmer for 5 minutes. Mash up the blueberries or us a stick blender to partially blend the mixture to make it thicker. Â
