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How to Make Lemon Poppy Seed Pancakes 

Lemon poppy seed pancakes are fluffy and citrusy, combining fresh lemon zest and poppy seeds. They're quick to prepare and perfect for breakfast or brunch.

Cooking Method ,
Cuisine , ,
Courses , ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins
Servings 4
Calories 200
Dietary low-cholesterol, vegetarian
Description

Lemon poppy seed pancakes are fluffy and citrusy, combining fresh lemon zest and poppy seeds. They're quick to prepare and perfect for breakfast or brunch.

Ingredients
  • 1 cup all-purpose flour
  • 2 tbsp sugar (granulated)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 lemon zest
  • 1 tbsp poppy seeds
  • 1 cup milk
  • 1 large egg
  • 2 tbsp unsalted butter (melted)
  • 1 tsp vanilla extract
  • Optional toppings: lemon slices, powdered sugar, lemon glaze
Instructions
  1. Prepare the Dry Ingredients

    Combine 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, 1/4 teaspoon of salt, the zest of 1 lemon and 1 tablespoon of poppy seeds. Whisk these ingredients until well combined.

    Tip: Sift the flour beforehand to ensure a smoother batter and fluffier pancakes.
  2. Mix the Wet Ingredients

    In a separate bowl, whisk 1 cup of milk, 1 large egg, 2 tablespoons of melted unsalted butter and 1 teaspoon of vanilla extract until fully blended.

    Tip: Ensure the melted butter is cooled slightly before mixing to prevent cooking the egg.
  3. Combine Wet and Dry Ingredients

    Gradually pour the wet mixture into the bowl with the dry ingredients, stirring gently until combined. Do not overmix; a few lumps are okay.

    (Similar to the Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes recipes)

    Tip: Overmixing can result in dense pancakes - stir until no dry streaks of flour remain.
  4. Preheat the Pan

    Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. Ensure the surface is evenly heated before cooking.

    Tip: Test the heat by sprinkling a few drops of water on the skillet; if they sizzle and evaporate, it's ready.
  5. Cook the Pancakes

    Pour about 1/4 cup of batter onto the skillet for each pancake, spreading gently if needed. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side for 1-2 minutes until golden brown.

    (see also: Apple cinnamon pancakes recipe)

    Tip: Flip the pancakes only once to keep them tender and fluffy.
  6. Keep Warm (Optional)

    Place cooked pancakes on a plate and cover loosely with foil to keep them warm while you cook the remaining batter. Alternatively, place them in a warm oven (200°F/95°C).

    Tip: Avoid stacking too many pancakes directly, as steam can make them soggy.
  7. Serve and Garnish

    Stack the pancakes on a serving plate and garnish with optional toppings such as lemon slices, powdered sugar or a drizzle of lemon glaze. Serve immediately for the best flavor.

    Tip: Add a dollop of whipped cream for an extra nice taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 200kcal
% Daily Value *
Total Fat 6g10%
Cholesterol 35mg12%
Total Carbohydrate 30g10%
Sugars 10g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Helpful Tools:

Mixing bowl, whisk, spatula, non-stick pan

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I appreciate your interest. Enjoy!