Strawberry Mint Poppyseed Pancakes

These Strawberry Mint Poppyseed Pancakes are a great way to start your day.


  • For the Strawberry Syrup:

  • 5 cups strawberries, hulled and diced fine

  • 1/2 cup water

  • 1/2 teaspoon vanilla

  • 1 tablespoon honey

  • For the Pancake Batter:

  • 1-1/4 cups all purpose flour

  • 1-1/2 tablespoons poppyseeds

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup sugar

  • 1-1/4 cups buttermilk

  • 1/2 teaspoon vanilla

  • 1 teaspoon Duncan Family Farms mint, chopped

  • 1 egg

  • 1 cup strawberries, diced


    • Prepare the syrup. Add strawberries, sugar, water, vanilla, and honey to a medium sauce pan and heat over medium heat stirring throughout until sugar is dissolved. Allow to sit and thicken over very low heat until pancakes are ready.
    • Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray. Prepare the pancakes. In a large bowl combine flour, poppy seeds, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl whisk together chopped mint and sugar. Add buttermilk, vanilla, and egg and whisk until smooth. Make a well in the middle of the dry ingredients. Pour dry ingredients into the well you just made. Whisk all ingredients until just incorporated (batter will be lumpy). Gently stir in the diced strawberries.
    • Pour ¼-1/3 cup batter onto preheated pan or skillet. When edges begin to look “dry” and bubbles form and burst in the batter, use a large spatula to flip pancake. Cook 1-2 minutes longer. Repeat with remaining batter. Serve warm with strawberry syrup and additional fresh strawberries if desired.