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Lemon Poppy Seed Pancakes

Bright, fluffy, and lightly speckled with poppy seeds, these Lemon Poppy Seed Pancakes bring a refreshing citrusy twist to your breakfast table. Perfect for weekends or brunch, they balance sweet and tangy flavors with a hint of crunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tbsp poppy seeds
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk (or milk + 1 tsp lemon juice)
  • 1 large egg
  • 2 tbsp unsalted butter, melted (plus more for greasing)
  • 1 zest of 1 large lemon
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp vanilla extract

Equipment

  • mixing bowls one large, one medium
  • whisk
  • measuring cups and spoons
  • griddle or nonstick skillet
  • spatula
  • microplane or zester for lemon zest

Method
 

  1. In a large bowl, whisk together flour, poppy seeds, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk the buttermilk, egg, melted butter, lemon zest, lemon juice, and vanilla until smooth.
  3. Pour the wet mixture into the dry ingredients. Stir gently until just combined (a few lumps are fine).
  4. Heat a lightly buttered skillet or griddle over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, then flip and cook until golden.
  5. Stack warm pancakes and top with syrup, berries, or powdered sugar before serving.

Notes

For extra flavor, add blueberries or raspberries to the batter. Keep pancakes warm in a 200°F oven until ready to serve. Store leftovers in the fridge for up to 3 days or freeze for 2 months. Reheat in toaster, skillet, or microwave.