These lemon poppy seed pancakes with cherry compote are a summer favorite—bright, tender pancakes topped with a simple, juicy cherry compote that showcases peak-season fruit.
Summer’s here and it’s the perfect season to enjoy ripe, flavorful cherries. Fresh cherries are sweet, slightly tart, and ideal for a quick compote. Paired with lemony poppy seed pancakes, the result is a bright, balanced breakfast (or brunch) that feels indulgent without being fussy.
After investing in a cherry pitter, making compote quickly became a habit—pitting cherries is fast, and the compote comes together in minutes with just a few pantry ingredients. For the pancakes, a classic buttermilk base is brightened with lemon zest and juice and finished with a tablespoon of poppy seeds for texture and subtle nuttiness. The combination feels like summer on a plate.
The compote is straightforward: cherries, sugar, water and a touch of lemon simmer until the fruit softens, then a cornstarch slurry thickens the sauce. The pancakes are made from a reliable buttermilk batter with eggs, melted butter, lemon, and poppy seeds. Cooked on a hot griddle, they develop a golden exterior while staying tender inside. Leftover compote is delicious over yogurt, oatmeal, or vanilla ice cream.
Lemon Poppy Seed Pancakes with Cherry Compote
Print Recipe
Ingredients
- Cherry Compote:
- 3 cups cherries pitted and halved
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tsp. freshly squeezed lemon juice
- 2 tsp. corn starch plus 2 Tbsp. water
- Pancakes:
- 2 large eggs room temperature
- 2 cups all-purpose flour
- 3 Tbsp. granulated sugar
- 1 tsp. baking soda
- 2 tsp. baking powder
- 2 1/4 cups buttermilk room temperature
- 4 Tbsp. butter melted and cooled
- 2 Tbsp. fresh lemon zest
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. poppy seeds
- 2 Tbsp. vegetable oil
Instructions
-
Cherry Compote: Combine cherries, sugar, water, and lemon juice in a large saucepan over medium heat. Simmer until the sugar dissolves and the fruit begins to soften, about 3 minutes. In a small bowl whisk the cornstarch with 2 tablespoons water, then stir the slurry into the cherries. Cook 1–2 more minutes until the compote thickens slightly. Remove from heat and set aside.
-
Pancakes: In a small bowl lightly beat the eggs and set aside.
-
In a large bowl sift together the flour, sugar, baking soda, and baking powder. Add the beaten eggs, buttermilk, melted butter, lemon zest, lemon juice, and poppy seeds. Stir gently until combined; the batter should remain slightly lumpy—do not overmix.
-
Heat a griddle to medium-high (about 375°F) and lightly grease with the vegetable oil. Spoon 1/4-cup portions onto the griddle, spacing each about 2 inches apart. Cook until bubbles form on the surface, 2 to 2 1/2 minutes, then flip and cook until the second side is golden, about 1 minute. Repeat with remaining batter.
-
Serve stacks of pancakes topped with warm cherry compote.
Enjoy this fresh, seasonal breakfast—perfect for lazy weekend mornings or a bright summer brunch. Leftover compote keeps in the refrigerator for several days and is lovely on ice cream, yogurt, or toast.