Lemon Poppy Seed Pancakes

Bright, fluffy, and full of citrus flavor, Lemon Poppy Seed Pancakes are a delightful twist on classic pancakes. These golden stacks are bursting with lemon zest and juice, dotted with crunchy poppy seeds, and perfect for a cheerful breakfast or weekend brunch. Pair them with maple syrup, a dollop of yogurt, or a drizzle of lemon glaze for an extra burst of flavor.

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Why You’ll Love This Recipe
Zesty & Refreshing – A citrusy twist on traditional pancakes
Soft & Fluffy – Perfectly tender texture every time
Quick & Easy – Made in one bowl and ready in minutes
Kid-Friendly & Adult-Approved – A flavor combo everyone loves
Perfect for Any Season – Light enough for spring, cozy enough for fall

Ingredients You’ll Need (Makes about 10 pancakes)
1¼ cups all-purpose flour
1 tbsp granulated sugar
1 tbsp poppy seeds
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk
1 large egg
2 tbsp melted butter
2 tbsp fresh lemon juice
1 tsp lemon zest
½ tsp vanilla extract

Optional Toppings
Maple syrup
Greek yogurt or whipped cream
Fresh berries
Powdered sugar
Lemon glaze (powdered sugar + lemon juice)

Tools You’ll Need
Mixing bowls
Whisk
Measuring cups and spoons
Non-stick skillet or griddle
Spatula
Microplane or fine zester

Step-by-Step Instructions

Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.

Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.

Step 3: Combine the Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thick and slightly lumpy—don’t overmix.

Step 4: Heat the Pan
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

Step 5: Cook the Pancakes
Scoop ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden and cooked through.

Step 6: Serve Warm
Stack pancakes on a plate and serve with your favorite toppings like syrup, berries, or a lemon glaze.

Tips for Perfect Pancakes
Use Fresh Lemons – For the brightest flavor and best results
Don’t Overmix – A lumpy batter gives fluffier pancakes
Adjust Thickness – Add a splash of milk if the batter is too thick
Keep Warm – Store cooked pancakes on a tray in a 200°F oven until ready to serve
Double the Batch – Freeze leftovers for easy breakfasts all week

Serving Suggestions
With Maple Syrup – A sweet and cozy classic
With Lemon Glaze – For extra lemon flavor and sweetness
With Fresh Berries – Strawberries, blueberries, or raspberries add a juicy burst
With Greek Yogurt – Adds creaminess and a touch of tang
As a Pancake Stack – Layer with whipped cream or lemon curd for a brunch-worthy presentation

How to Store & Reheat
Refrigerate: Store leftover pancakes in an airtight container for up to 3 days
Freeze: Place pancakes between parchment paper and store in a zip-top bag for up to 2 months
Reheat: Warm in the toaster, microwave (30 seconds), or oven (300°F for 5–7 minutes)

Frequently Asked Questions

Can I use regular milk instead of buttermilk?
Yes—add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes as a substitute.

Can I make them gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend that’s suitable for baking.

Can I add blueberries or chocolate chips?
Sure! Fold them into the batter gently for extra flavor.

Can I make the batter the night before?
You can mix the wet and dry ingredients separately and combine them in the morning for best texture.

Final Thoughts
Lemon Poppy Seed Pancakes are a fresh and flavorful way to upgrade your breakfast routine. With their bright lemon flavor and crunchy poppy seeds, they’re perfect for special mornings or anytime you want a little sunshine on your plate. Light, fluffy, and simple to make, these pancakes are sure to become a new favorite.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: American

Nutritional Information (Per Pancake):
Calories: 140 | Protein: 3g | Carbohydrates: 18g | Fat: 6g | Fiber: 1g | Sodium: 210mg

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