Orange Poppy Seed Pancakes With Rosemary Maple Syru

Name: Orange Poppy Seed Pancakes With Rosemary Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup maple syrup; 3 rosemary sprigs; 2 cups spelt flour (or all-purpose flour); 1/3 cup poppy seeds; 1/3 cup sunflower seeds; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 1/4 cups low-fat buttermilk; 2 large eggs; 2 tablespoons melted butter; 1 tablespoon granulated sugar; 1 1/2 tablespoons grated orange zest, plus 1/3 cup orange juice (from 1 large orange); Unsalted butter, at room temperature, for pan and serving

Servings: persons

1 cup maple syrup
3 rosemary sprigs
2 cups spelt flour (or all-purpose flour)
1/3 cup poppy seeds
1/3 cup sunflower seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups low-fat buttermilk
2 large eggs
2 tablespoons melted butter
1 tablespoon granulated sugar
1 1/2 tablespoons grated orange zest, plus 1/3 cup orange juice (from 1 large orange)
Unsalted butter, at room temperature, for pan and serving

1
In a small saucepan, combine maple syrup and rosemary. Bring to a boil, then reduce to a simmer, cover, and cook for 8 minutes. Remove saucepan from heat and keep covered until you're finished cooking the pancakes. When ready to serve, discard the rosemary and transfer rosemary syrup to a serving vessel.
2
In a large bowl, combine the flour, poppy seeds, sunflower seeds, baking powder, baking soda, and salt. In a separate medium bowl, whisk together buttermilk, eggs, melted butter, sugar, orange zest, and orange juice. Add the wet ingredients to the dry ingredients, and stir until just combined. (Do not overmix; the batter will be slightly lumpy.)
3
Heat a large skillet or griddle to medium and brush it with a bit of butter. Using a 1/4-cup scoop, drop batter onto skillet to form pancakes. Cook until bubbles start to form on the surface, 1 to 2 minutes. Flip and cook until lightly browned on the bottom, about 30 seconds more. Repeat with the remaining batter, brushing pan with butter as needed.
4
Serve pancakes topped with butter and drizzle with the rosemary syrup.

1645

kcal

Calories

129

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup maple syrup, 3 rosemary sprigs, 2 cups spelt flour (or all-purpose flour), 1/3 cup poppy seeds, and more.

Yes, Orange Poppy Seed Pancakes With Rosemary Maple Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange Poppy Seed Pancakes With Rosemary Maple Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions