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–+ servings
Lemon Poppyseed Pancakes

Lemon Poppyseed Pancakes That Will Brighten Your Breakfast

These fluffy Lemon Poppyseed Pancakes are a quick and easy breakfast that brightens any day with their zesty flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup all-purpose flour Can substitute with gluten-free all-purpose flour.
  • 2 tablespoons granulated sugar Reducing may impact flavor.
  • 1 tablespoon poppy seeds Substitute with sesame seeds if desired.
  • 2 teaspoons baking powder Ensure it's fresh for optimal rise.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt Adjust to taste if using table salt.
  • 1 cup buttermilk (room temperature) Can substitute with milk and vinegar/lemon juice.
  • 1 whole lemon (zested + juice) Increasing zest can enhance aroma.
  • 1 large egg Can substitute with a flax egg for vegan version.
  • 2 tablespoons unsalted butter (melted and cooled) Coconut oil can be used as a dairy-free alternative.
For Cooking & Serving
  • 1 tablespoon canola oil Other oils like vegetable or grapeseed can be substituted.
  • 1 medium very thinly sliced lemon rounds Optional garnish.
  • 1/4 cup maple syrup Honey or agave can be used as alternatives.

Equipment

  • Mixing bowl
  • Skillet or griddle
  • Spatula

Method
 

Step‑by‑Step Instructions for Lemon Poppyseed Pancakes
  1. In a large mixing bowl, sift together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of poppy seeds, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of kosher salt.
  2. In another bowl, whisk together 1 cup of room temperature buttermilk, the zest of one lemon, 2 tablespoons of fresh lemon juice, 1 large egg, and 2 tablespoons of melted unsalted butter.
  3. Pour the wet mixture into the dry ingredients and gently fold until just combined; a few lumps are okay.
  4. Preheat a non-stick skillet or griddle over medium heat and lightly coat it with canola oil.
  5. Pour about 1/4 cup of the batter onto the skillet for each pancake; cook for 2-3 minutes until bubbles form on the surface.
  6. Flip each pancake and cook for an additional 1-2 minutes until golden brown.
  7. Transfer pancakes to a warm plate and serve immediately with lemon rounds and maple syrup.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Always whisk dry and wet ingredients separately to keep pancakes light and fluffy. Let the batter rest for 5 minutes for fluffier pancakes.

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