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Lemon Poppy Seed Pancakes Recipe

Lemon Poppy Seed Pancakes

This recipe yields delicious lemon poppy seed pancakes that are light, airy, and delicately flavored. They pair wonderfully with a drizzle of maple syrup or a dollop of whipped cream.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Mixing bowl For combining dry and wet ingredients
  • 1 Whisk To incorporate ingredients evenly
  • 1 Non-stick skillet Prevents pancakes from sticking
  • 1 Spatula For flipping pancakes

Ingredients
  

  • 1 ½ cup All-purpose flour Sifted for a lighter texture
  • 2 tbsp Sugar Adjust based on sweetness
  • 1 tbsp Poppy seeds Adds texture and crunch
  • 1 ½ tsp Baking powder Helps the pancakes rise
  • ¼ tsp Baking soda Balances the acidity
  • ¼ tsp Salt Enhances flavor
  • 1 cup Buttermilk For a rich, tangy taste
  • ¼ cup Milk To adjust batter consistency
  • ¼ cup Lemon juice Freshly squeezed
  • 1 tbsp Lemon zest Adds more lemony aroma
  • 1 Egg Lightly beaten
  • 2 tbsp Butter, melted For richness

Instructions
 

  • In a mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
    1 1/2 cup All-purpose flour, 2 tbsp Sugar, 1 tbsp Poppy seeds, 1 1/2 tsp Baking powder, 1/4 tsp Baking soda, 1/4 tsp Salt
    A photo of a large mixing bowl with flour, sugar, poppy seeds, baking powder, baking soda, and salt being whisked together.
  • In another bowl, whisk together the buttermilk, milk, lemon juice, lemon zest, egg, and melted butter until smooth.
    1 cup Buttermilk, 1/4 cup Milk, 1/4 cup Lemon juice, 1 tbsp Lemon zest, 1 Egg, 2 tbsp Butter, melted
    A photo of a smaller bowl with buttermilk, milk, lemon juice, lemon zest, egg, and melted butter being whisked together.
  • Pour the wet ingredients into the dry ingredients, gently folding until just combined. Be careful not to overmix, as it can make the pancakes dense.
    A photo of the wet mixture being poured into the bowl of dry ingredients, with a spatula gently folding the mixture.
  • Heat a non-stick skillet over medium heat. Grease lightly with butter. Scoop 1/4 cup of batter for each pancake and cook until bubbles form on the surface. Flip and cook the other side until golden brown.
    2 tbsp Butter, melted
    A close-up of a non stick skillet with pancake batter sizzling on it, bubbles forming on the surface, and a spatula ready to flip
  • Stack the pancakes and serve warm with maple syrup, fresh berries, or a dollop of whipped cream. Enjoy your fluffy lemon poppy seed pancakes!

Notes

  • If you prefer a sweeter pancake, you can add an extra tablespoon of sugar to the batter.
  • Tip: Make sure not to overmix the batter to maintain the light, fluffy texture of the pancakes.
Keyword brunch recipes, fluffy pancakes, lemon pancakes