Description
These fluffy lemon poppy seed pancakes are the perfect balance of sweet and tangy. Made with fresh lemon zest, crunchy poppy seeds, and a drizzle of lemon glaze, they’re a vibrant way to brighten up your morning. Easy to make and great for prepping ahead!
Ingredients
Scale
For the Pancakes:
- 2 cups unbleached all-purpose flour
- ¼ cup poppy seeds
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs
- 1½ cups whole milk (or plant-based milk)
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil
For the Lemon Glaze:
- ½ cup powdered sugar
- 2½ tablespoons lemon juice
- Optional: ¼ teaspoon lemon zest
Instructions
- Make the Pancake Batter
In a large bowl, whisk together flour, poppy seeds, baking powder, and salt. In another bowl, rub lemon zest into the sugar, then whisk in eggs, milk, lemon juice, and vanilla. Pour the wet ingredients into the dry and stir until just combined. Stir in melted butter. Do not overmix. - Let the Batter Rest
Let the batter sit at room temperature for 5–10 minutes to activate the baking powder and allow the flour to hydrate. This step helps make the pancakes extra fluffy. - Preheat and Grease the Pan
Heat a non-stick skillet or griddle over medium heat (325°F). Lightly grease the surface with butter or oil to prevent sticking. - Pour and Cook
Scoop ¼ cup of batter onto the heated surface for each pancake. Let cook for 3–4 minutes until bubbles form and edges start to dry. - Flip and Finish
Flip each pancake and cook an additional 2 minutes, or until golden brown and cooked through. Transfer to a plate or baking sheet and keep warm. - Make the Lemon Glaze
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add lemon zest for extra flavor if desired. - Serve with Toppings
Stack the pancakes and drizzle with lemon glaze. Garnish with fresh berries, whipped cream, or maple syrup for a perfect finish.
Notes
For vegan pancakes, use flax eggs and plant milk
Let batter rest before cooking for fluffier texture
Can be frozen with parchment paper between each pancake
Great paired with savory sides or fresh fruit
Add extra lemon zest for a stronger citrus flavor boost
Lightly toast poppy seeds before adding for enhanced nutty aroma
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 247 kcal
- Sugar: 13 g
- Sodium: 467 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 7 g