Lemon Poppy Seed Pancakes Recipe

5 from 1 vote

These lemon poppy seed pancakes are light and fluffy and filled with bright lemon flavor and crunchy poppy seeds. They’re delicious topped with most any of your favorite pancake toppings like whipped cream, maple syrup, fresh fruit, and butter.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 145kcal

Author: The Carefree Kitchen

Ingredients

3 cups all-purpose flour
3 tablespoons sugar
1 tablespoons baking powder
1½ teaspoons baking soda
1½ teaspoons salt
3 large eggs
3 cups buttermilk
1/3 cup butter melted and cooled (plus more for frying pancakes)
2 tablespoons lemon juice
2 tablespoons lemon zest
2 tablespoons poppy seeds
1 tablespoon vanilla extract

US Customary - Metric

Instructions

In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt and whisk well.
In a large measuring cup, combine the eggs, buttermilk, melted butter, lemon juice, lemon zest, poppy seeds, and vanilla extract and whisk to break up the eggs.
Add the wet ingredients to the dry ingredients and gently fold them together, just until combined. The batter should still be a little lumpy. Set aside.
Heat a pan or nonstick griddle over medium heat, then add about 1 tablespoon of butter to grease the pan. For each pancake, pour about 1/3 cup batter onto the hot griddle and let it spread out into a 4" round pancake.
Allow the pancakes to cook until bubbles appear on the surface and the edges are beginning to look cooked, or about 2 minutes. Flip the pancakes, using a spatula, and continue to cook the other side until golden and cooked through, or about 1 minute more.
Repeat this process with remaining batter. Serve pancakes with butter, syrup, or your favorite toppings. Enjoy!

Notes

Storing leftovers: leftover pancakes can be stored in an airtight container in the fridge for up to 2 days, or in the freezer for up to 2 months.

To reheat: pop into either the toaster or microwave.

Nutrition