right, fluffy, and bursting with citrus flavor — these lemon poppy seed pancakes are a zesty twist on your classic breakfast favorite, with a light crunch from poppy seeds and a deliciously fresh finish.
Origin Lemon Poppy Seed Pancakes
Inspired by the beloved lemon poppy seed muffin, this pancake version brings together the tangy charm of lemon with the satisfying texture of poppy seeds, perfect for a brunch-worthy breakfast or weekend treat.
What I Love About This Recipe
They’re soft, citrusy, and subtly sweet with a bit of texture from the poppy seeds — and they smell absolutely amazing while cooking. It’s like sunshine on a plate and pairs perfectly with fresh berries or a drizzle of maple syrup!
Also Read : Pickle Marinated Cheese
Lemon Poppy Seed Pancakes
4
servings30
minutes40
minutes130
kcalIngredients
1 cup all-purpose flour
1 tbsp poppy seeds
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup buttermilk
1 large egg
2 tbsp melted butter (plus more for cooking)
1 tbsp lemon zest (about 1 lemon)
2 tbsp fresh lemon juice
Directions
- In a large bowl, whisk together flour, poppy seeds, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, egg, melted butter, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry and stir gently until just combined — do not overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
Notes
- For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
- You can substitute plain yogurt or milk with a splash of vinegar for buttermilk.
- Great with a dollop of lemon curd or a dusting of powdered sugar.
