Name: Lemon Poppyseed Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 12
Ingredients: 1¼ cups all purpose flour; 1 box (15.25 ounces) Lemon Cake Mix; 1 tbsp sugar; 1 tsp baking powder; 2 large eggs; 2 cups milk; zest 1 lemon; 2 tbsp poppyseeds; Click here for my mom's recipe

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Lemon Poppyseed Pancakes with my mom’s homemade strawberry syrup. This breakfast is bursting with sunny springtime flavors!

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Fall in love with the sweet combination of these Lemon Poppyseed Pancakes and my homemade strawberry syrup!

A FEW THINGS TO NOTE ABOUT THIS RECIPE:

This recipe starts with a lemon cake mix, which I love! As I’ve said before many times, I love that you know what you’re getting with a cake mix. When you use a cake mix, you know you’ll get a soft, moist, and flavorful result that you can recreate again and again.
I used a Duncan Hines 15.25 ounce Lemon Supreme cake mix. You can use a different brand, but be aware that cake mixes do vary slightly in volume. There shouldn’t be a huge difference, but feel free to add a little extra milk to your batter if you use a bigger cake mix and the batter seems too thick.
This strawberry sauce is an old family recipe that my mom has made for many years. We LOVE eating it on top of pancakes and waffles! You could easily swap out the strawberries for blueberries or blackberries.