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.
Why you'll love this recipe
Flavor/texture: Sweet, fluffy pancakes with bright lemon flavor and crunchy poppy seeds.
Simple ingredients. It's easy to make pancakes from scratch with pantry staples like flour, eggs, milk, sugar, leavening, lemon, and poppy seeds.
Great for: Breakfast and brunch, Easter morning.
Similar to: Blueberry Buttermilk Pancakes, Applesauce Pancakes, and Chocolate Chip Pancakes
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Ingredients and substitutions
- All-purpose flour - I have only tested this recipe with all-purpose flour. If you have another flour on hand that you'd like to use, I highly recommend searching for a recipe that was developed for that specific type of flour.
- Granulated sugar - Just enough sugar is added to this recipe to add a hint of sweetness and a bit of moisture. Less sweet pancakes are perfectly paired with a sweet topping like maple syrup or fruit compote.
- Leavening agents - You'll need baking soda and baking powder for this recipe. One cannot be substituted with the other - you'll need both to make these pancakes light and fluffy.
- Salt - Enhances the flavor of your pancakes without making them salty.
- Milk - This recipe is made with whole milk for added moisture and to balance with the dry ingredients. I don't recommend substituting with buttermilk because this recipe already contains the proper acidity to rise properly (from the addition of lemon juice). Whole milk could be substituted with a lower fat milk like 1% or skim, but keep in mind that your pancakes will turn out thinner.
- Egg - Adds structure and moisture to your batter. I do not recommend substituting the egg in this recipe.
- Poppy seeds - Can be substituted with chia seeds or omitted entirely.
- Lemon - You'll need one lemon for this recipe. We're utilizing the lemon zest and juice. Lemon zest adds the majority of the lemon flavor, so it shouldn't be omitted. For a strong, tart lemon flavor, double the lemon zest. Lemon juice adds the proper acidity to work with the leavening agents and achieve the proper rise.
How to make lemon pancakes
- Whisk dry ingredients in a large bowl.
- Add wet ingredients and stir until just combined. Allow batter to rest while pan preheats.
- Measure ⅓ cup of batter into a hot, buttered skillet. Cook until edges look set and bubbles appear across the pancake.
- Flip and cook until both sides are golden brown.
Tips and tricks
Use a nonstick skillet - I don't often use nonstick cookware, but pancakes are one of the exceptions. Your pancakes flip effortlessly and don't stick in a nonstick skillet.
Keep the heat to medium-low - This ensures your pancakes have time to cook through in the center without burning on the outside.
Wait until you see bubbles - Do not try to flip your pancakes until you see bubbles across your pancake and the edges look dry. These indicators mean your pancake is ready to flip.
Storage
Leftover pancakes can be stored in the refrigerator in a sealed container for 2-3 days. They can also be frozen for 1-2 months.
Reheating
The quickest method for reheating pancakes is the microwave. Place your pancakes on a microwave safe plate and cover lightly with a paper towel. Reheat refrigerated pancakes for about 20 seconds per pancake, or about 1 minute for frozen pancakes. I suggest reheating a maximum of 2-3 pancakes at a time for even reheating.
You can also reheat a whole batch of pancakes in the oven. Preheat your oven to 350 degrees Fahrenheit, line a baking sheet with parchment paper, then lay your pancakes out in a single layer. Bake for 8-10 minutes, or until heated through.
Frequently asked questions
A pat of butter and drizzle of maple syrup are a classic topping combination that works well with any flavor of pancakes. Lemon blueberry topping, strawberry topping, or pineapple jam also make great toppings for pancakes.
Are your pancakes burning on the outside before they're done on the inside? Your burner is too hot. Turn the heat down slightly. I like to cook my pancakes on medium-low heat. Every stove is different, so you may have to experiment to find the perfect temperature.
This is an issue caused by your leavening agents - baking soda and baking powder. Make sure you're using both, measuring accurately, and using fresh ingredients. Check their expiration dates before starting. If you substitute buttermilk with plain milk, this can also cause flat pancakes. Buttermilk contains acidity that reacts with the leavening agents to help your pancakes rise properly. Either use buttermilk or a buttermilk substitute.
You may be using a baking powder with aluminum. Look for baking powder labeled as 'aluminum-free' to prevent a metallic aftertaste in your baked goods.
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📖 Recipe
Lemon Poppy Seed Pancakes
Ingredients
- 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
Instructions
- 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 normal. 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.
Equipment Recommendations
Notes
- Why are my pancakes raw in the middle?: This is a sign that your heat is too high. Turn the heat down to medium-low (or lower if needed). This allows time for the center to cook before the outside of your pancakes burn.
- For more lemon flavor: These pancakes have a light lemon flavor as written. For tart lemon flavor, double the lemon zest.
- Storage: Leftover pancakes will keep for 2-3 days in the refrigerator or in the freezer for 1-2 months.
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