Lemon Poppy Seed Pancakes

The lemon poppy seed pancakes are very light, fluffy and bright with a punch of citrus and crunchiness of poppy seeds. Usually, I love trying new combinations and rarely make exactly the same recipe more than once unless it’s perfect in my eyes. Yes, I do have favourite recipes and this one is among them. Boys love them, especially for weekend brekkie!

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  • 2 cups all-purpose flour
  • 3 1/2 tbsp poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup granulated sugar (or appropriate amount of stevia for healthier option)
  • 1 tbsp lemon zest
  • 2 cups buttermilk
  • 2 tbsp fresh lemon juice
  • 2 large eggs
  • 1 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 3 tbsp butter, melted
  • apple sauce, for serving (optional)

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  1. In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt. Set aside.
  2. In a seperate mixing bowl, whisk together 1/4 cup sugar with lemon zest, then blend in buttermilk, lemon juice, eggs, lemon extract, vanilla extract and melted butter.
  3. Pour buttermilk mixture into well in flour mixture and whisk just until nearly combined (don’t over-mix).
  4. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
  5. Serve with apple sauce or fresh berries.

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Recipe adopted from Cooking classy


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