Name: Lemon Poppy Seed Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 tablespoon poppy seeds; 1 tablespoon lemon zest (from 1 lemon); 1 1/4 cups buttermilk; 2 tablespoons fresh lemon juice; 2 large eggs; 3 tablespoons melted butter (plus extra for the pan); 1 teaspoon vanilla extract

Why You’ll Love Lemon Poppy Seed Pancakes Recipe

Lemon Poppy Seed Pancakes are more than just a fun variation on the classic pancake. The lemon zest and juice add a fresh, tangy flavor that perfectly complements the delicate crunch of poppy seeds. This recipe is easy to whip up, uses simple pantry ingredients, and creates pancakes with a light, airy texture. They’re perfect for a weekend treat or a special breakfast gathering, offering a burst of citrus with every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
baking soda
salt
poppy seeds
lemon zest
buttermilk
lemon juice
eggs
melted butter (plus extra for the pan)
vanilla extract

Directions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
Add the lemon zest and mix well to distribute evenly.
In a separate bowl, combine the buttermilk, lemon juice, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Pour ¼ cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip and cook for another 1–2 minutes until golden and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with your favorite toppings.

Servings and timing

This recipe makes approximately 8–10 pancakes and serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Gluten-Free: Use a gluten-free all-purpose flour blend to make this recipe gluten-free.
Dairy-Free: Substitute almond milk with 1 tablespoon of lemon juice or vinegar for the buttermilk, and use melted coconut oil instead of butter.
Extra Lemony: Add an extra teaspoon of lemon zest or a drop of lemon extract for a more intense citrus flavor.
Berry Twist: Fold fresh blueberries into the batter before cooking.
Mini Pancakes: Make silver dollar-sized pancakes for a fun brunch platter.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

To reheat, warm in a toaster, oven at 350°F for about 5–7 minutes, or microwave for 30–60 seconds until heated through. Avoid reheating too long to maintain their fluffy texture.

FAQs

How do I make my pancakes extra fluffy?

Be sure not to overmix the batter and allow it to rest for 5–10 minutes before cooking. This helps the leavening agents activate and creates fluffier pancakes.

Can I make the batter ahead of time?

It’s best to make the batter fresh, but you can prepare the dry and wet ingredients separately the night before and combine them in the morning.

Can I use lemon extract instead of fresh lemon?

Yes, you can use lemon extract, but fresh lemon zest and juice provide a brighter, more natural flavor.

Are poppy seeds necessary?

Poppy seeds add texture and a mild nutty flavor, but you can omit them if preferred.

Can I use milk instead of buttermilk?

You can substitute milk with 1 tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity.

What toppings go well with Lemon Poppy Seed Pancakes?

Fresh berries, lemon curd, whipped cream, maple syrup, or Greek yogurt pair wonderfully with these pancakes.

Can I freeze these pancakes?

Yes, allow the pancakes to cool completely, then freeze in a single layer before transferring to a freezer-safe bag.

How do I prevent pancakes from sticking to the pan?

Use a non-stick skillet or griddle and ensure it’s well-greased with butter or oil before each batch.

Can I make these vegan?

Yes, use plant-based milk with lemon juice, a flax egg, and melted coconut oil to replace the dairy and eggs.

What type of flour works best?

All-purpose flour works great for this recipe, but you can experiment with whole wheat or oat flour for different textures and flavors.

Conclusion

Lemon Poppy Seed Pancakes are a delightful twist on the traditional breakfast favorite, combining zesty lemon flavor with the gentle crunch of poppy seeds. Perfect for weekend brunch or a cozy morning at home, these pancakes are easy to make and sure to impress. Try them once, and they might just become a new breakfast staple.