These lemon poppy seed pancakes are a fluffy, classic pancake filled with fresh lemon juice and poppy seeds for a delicious spring breakfast.
These lemon poppy seed pancakes are a delicious and flavorful spring-inspired pancake recipe. These pancakes are made with classic pantry-staple ingredients including fresh lemon juice and poppy seeds for a flavorful and easy breakfast recipe.
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Why You'll Love This Recipe
- Easy Breakfast
- Kid-Friendly Recipe
Ingredients & Substitutions
- Lemon Juice - We recommend using fresh-squeezed lemon juice, but you can use store-bought lemon juice as well.
- Egg - An egg adds structure to the pancake batter.
- Milk - Milk makes the pancake batter smooth and creamy. We use whole milk, but you can use nut milk or even water as a substitute. Note that changing the liquid component of the batter will change the thickness of the pancake mix.
- Butter - Melted butter gives the pancakes rich flavor and keeps them moist.
- Sugar - Cane sugar gives the pancakes a sweet flavor.
- Flour - Use unbleached all-purpose flour for this recipe or a gluten-free flour blend to make gluten-free pancakes.
- Baking Powder and Baking Soda - Both baking powder and baking soda help the pancakes to rise.
- Salt - Salt enhances the flavors in the pancakes.
- Poppy Seeds - Poppy seeds gives the pancakes their classic lemon poppy seed flavor.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Bowl - A mixing bowl is necessary to mix the pancake batter in.
- Whisk - Using a whisk or dough hook helps to easily combine the ingredients into a smooth pancake batter.
- Skillet - A skillet or griddle is perfect for cooking the pancakes in.
- Spatula - A spatula helps to easily flip the pancakes while they cook.
How to Make Lemon Poppy Seed Pancakes
Step 1. Mix the pancake batter together.
Step 2. Pour the batter into a hot skillet.
Step 3. Flip the pancakes halfway through.
Recipe Serving Suggestions
This recipe makes 12 pancakes if you use a ⅓ cup measuring cup to scoop and pour the batter onto the hot griddle or skillet. We love to top these lemon pancakes with a simple lemon glaze to serve.
If you like this recipe, you will love our other breakfast recipes.
- Sourdough Pancakes
- Breakfast Casserole
- The Best Cinnamon Rolls
- Biscuits & Gravy
- Sourdough Bagels
- Pumpkin Pancakes
- Cinnamon Twist Loaf
Expert Tips & Variations
- Use fresh-squeezed lemon juice. Fresh lemon juice is much more flavorful than store bought.
- Allow the batter to sit for 5-10 minutes. Allowing the batter to sit helps to thicken the batter to make for fluffier pancakes.
- Top with lemon glaze to serve. Combine 2 cups powdered sugar, 3-4 Tablespoons milk and 1 Tablespoon lemon juice to make a simple glaze.
How to Store Pancakes
- Refrigerator - in an airtight container for up to 4 days.
- Freezer - up to 2 months in an airtight container.
Recipe FAQ
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More Breakfast Recipes
Lemon Poppy Seed Pancakes
These lemon poppy seed pancakes are a fluffy, classic pancake filled with fresh lemon juice and poppy seeds for a delicious spring breakfast.
Ingredients
- 1.5 cups milk
- ¼ cup lemon juice
- 1 egg
- 2 Tablespoons melted butter
- ¼ cup cane sugar
- 2.5 cups unbleached flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon poppy seeds
- ¼ teaspoon salt
Instructions
- Add the milk, an egg, melted butter, and lemon juice to a mixing bowl.
- Whisk the ingredients together.
- Pour the sugar, flour, baking powder, baking soda, salt and poppy seeds into the bowl.
- Whisk to combine into a smooth pancake batter.
- Place a skillet on the stovetop and turn the burner to medium to preheat the skillet.
- Use ⅓ measuring cup to scoop the pancakes batter onto the skillet.
- Flip the pancakes halfway through cooking.
- Once the pancakes are cooked all the way through, remove them from the skillet and serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 154Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 207mgCarbohydrates: 26gFiber: 1gSugar: 6gProtein: 4g
[…] glad I finally did. When it comes to brunch, I tend to lean more toward the sweet side – like Lemon Poppyseed Pancakes, Gluten-Free Cinnamon Rolls and banana bread, of […]