Lemon Poppy Seed Pancakes are bright, lemony, and filled with crunchy poppy seeds. Make these pancakes for breakfast, brunch, or brinner - topped with a generous serving of maple syrup.
Pancakes are a family friendly breakfast treat, and are perfect for weekend mornings. These lemon poppy seed pancakes have a hint of bright lemon flavor, with a crunchy texture from the addition of poppy seeds.
Don't forget the maple syrup - my favorite topping for these pancakes. This recipe makes about six pancakes, perfect for sharing between two people, or stretching into more servings if served with eggs and bacon.
Ingredients and substitutions
Making pancakes is just like baking - it's an exact science. So, I don't offer many substitutions in this recipe because each ingredient has its purpose.
Poppy seeds can be substituted with chia seeds or omitted entirely.
Most of the lemon flavor comes from the lemon zest. If you'd like a lot of lemon flavor, I'd suggest doubling the lemon zest called for in this recipe.
Pancake tips and tricks
Pancakes will tell you when they’re ready to be flipped – the edges will look dry and bubbles will form across the top.
If you’re not sure, lift up an edge of your pancake to check the color. Your pancake should look golden brown, like shown.
I usually cook with stainless steel cookware. However, there are a few instances when a non-stick skillet comes in handy. Pancakes and eggs are both great examples of this.
Are your pancakes browning too fast, or aren’t cooked through in the middle? This is a sign that your heat is too high.
Every stove is different, but you’ll want to cook your pancakes between medium heat, or medium-low heat. Adjust as needed.
I find that while I'm making pancakes, I need to start on medium heat, then gradually lower the heat to medium-low as I continue.
The thicker your batter, the longer it will take for your pancakes to cook through, so you'll want to lower your heat slightly so that you don't burn them on the outside before they cook through in the middle.
Lemon Poppy Seed Pancakes
- 1 cup (120 g) all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170 g) whole milk
- 1 large egg
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest, add more for extra lemon flavor
- 2 teaspoons poppy seeds
- In a large bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk together to remove clumps.
- Add egg, milk, lemon juice, and lemon zest to the dry ingredients. Stir until JUST combined. There will be lumps in the batter, this is what you want. Add poppy seeds and stir to combine.
- Heat up a skillet or griddle over medium-low heat and grease lightly with butter or cooking spray.
- Measure a heaping ⅓ cup of batter into your hot skillet for each pancake. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over (this will take around 2 minutes depending on the heat of your skillet). Cook the second side until lightly browned. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup.
- Are your pancakes browning too fast, or aren’t cooked through in the middle? This is a sign that your heat is too high.
- Every stove is different, but you’ll want to cook your pancakes between medium heat, or medium-low heat. Adjust as needed.
- Made as-is, these pancakes will have a light lemon flavor. For extra lemon flavor, add more lemon zest.