Lemon Poppy Seed Pancakes

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.

Prep Time 5

Cook Time 15

Total Time 20

Servings pancakes

Author Heather

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.

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.

Nutrition