Orange Poppyseed Pancakes with Blueberry Compote
These orange poppyseed pancakes are a perfect easy brunch recipe, with a light citrus flavor and fluffy texture. I recommend topping them with an easy blueberry compote and a drizzle of maple syrup!
Servings: 4 pancakes
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.