Go Back
- 1 cup all-purpose flour - 2 tablespoons poppy seeds - 2 teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 tablespoon sugar - 1 cup buttermilk - 1 large egg - 2 tablespoons melted butter (plus extra for cooking) - Zest of 1 lemon - 2 tablespoons lemon juice - Butter for cooking - Toppings: maple syrup, fresh berries, powdered sugar For my lemon poppy seed pancakes, I start with dry ingredients. I use all-purpose flour for a soft base. Poppy seeds add a nice crunch and a pop of flavor. Baking powder and baking soda help the pancakes rise. Salt and sugar balance the taste. Then, I mix my wet ingredients. Buttermilk adds creaminess and helps the pancakes stay fluffy. I add a large egg for richness. Melted butter gives a nice flavor, while lemon zest and juice brighten each bite. Lastly, I need butter for cooking. For toppings, I love maple syrup, fresh berries, or a sprinkle of powdered sugar. Each ingredient plays a role in making these pancakes delightful and fluffy. First, grab a large mixing bowl. Whisk together these dry ingredients: - 1 cup all-purpose flour - 2 tablespoons poppy seeds - 2 teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 tablespoon sugar Mix these well until you see no lumps. This step sets the base for your pancakes. Next, take another bowl. Combine the following wet ingredients: - 1 cup buttermilk - 1 large egg - 2 tablespoons melted butter - Zest of 1 lemon - 2 tablespoons lemon juice Whisk them together until smooth. The lemon zest adds a bright flavor. Now, pour the wet mixture into the dry ingredients. Stir gently with a spatula. Do not overmix! Small lumps are okay. This keeps your pancakes fluffy. Heat a non-stick skillet over medium heat. Add a small amount of butter. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip them over and cook for another 1-2 minutes. Look for a golden brown color. Stack the pancakes high on a plate. You can add toppings like: - Maple syrup - Fresh berries - Powdered sugar For a cheerful look, garnish with lemon slices and a sprinkle of poppy seeds. Enjoy your delightful breakfast! To make your pancakes fluffy, avoid overmixing the batter. Mix until you see small lumps. This keeps the pancakes light and airy. If you mix too much, the gluten in the flour can make them dense. The best toppings for lemon poppy seed pancakes are fresh berries, maple syrup, or whipped cream. You can also add a dusting of powdered sugar for a sweet touch. For a fun twist, drizzle honey on top. For presentation, stack the pancakes high on a plate. Drizzle with syrup and add lemon slices. Sprinkle some poppy seeds on top for color and charm. This makes your breakfast look bright and inviting. For the ideal skillet temperature, heat it over medium. A hot skillet helps create a nice golden crust. Use a little butter to coat the pan. This keeps the pancakes from sticking and adds flavor. If the butter sizzles, it’s ready for the batter. {{image_2}} You can make these pancakes even more fun! Try adding fresh blueberries or strawberries to the batter. These fruits add sweetness and color. You can also mix in other citrus zests. Try orange or lime zest for a new twist. These add bright flavors that pair well with lemon. If you need a gluten-free option, use gluten-free flour instead of all-purpose flour. Many brands work well, so choose your favorite. For a vegan version, swap the buttermilk with plant-based milk mixed with a little vinegar. Instead of an egg, use a flax egg or mashed banana. Both options keep the pancakes soft and tasty. You can serve pancakes in fun ways! Make pancake sandwiches by adding yogurt and fresh fruit between two pancakes. You can also layer pancakes with yogurt and fruit for a beautiful stack. This adds flavor and makes your breakfast look special. Use your creativity to make each serving unique! To keep leftover pancakes fresh, stack them with parchment paper in between. This prevents sticking. Place the stack in an airtight container. Store it in the fridge for up to three days. When ready to eat, check for any off smells. If they smell fine, they are good to go. Freezing pancakes is a great way to enjoy them later. Place cooled pancakes in a single layer on a baking sheet. Freeze them for one hour. Once frozen, transfer them to a freezer bag. Remove as much air as possible before sealing. They can last up to two months in the freezer. To reheat, pull out the number you want, and place them in the fridge overnight. To keep pancakes fluffy when reheating, use a microwave or an oven. For the microwave, place pancakes on a plate and cover with a damp paper towel. Heat them for 20 to 30 seconds. For the oven, preheat it to 350°F (175°C). Place pancakes on a baking sheet and cover with foil. Heat for about 10 minutes. Both methods help keep your pancakes soft and delicious. Yes, you can prepare the pancake batter ahead of time. To do this, mix the dry and wet ingredients separately. Store each in the fridge. When you are ready to cook, combine them and stir gently. This keeps the batter fresh and helps maintain fluffiness. Pancakes are done when you see bubbles forming on the surface. The edges should look set and slightly golden. After flipping, cook until the other side is golden brown. This usually takes about 2 to 3 minutes per side. If you don't have buttermilk, you can use regular milk with a twist. Just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for about 5 minutes. This makes a quick substitute that works well in pancakes. You can also use yogurt or sour cream, thinned with a little milk. Leftover pancakes can last for about 3 to 4 days in the fridge. Store them in an airtight container. If you want them to last longer, freeze them. They can stay fresh in the freezer for up to 2 months. Just reheat them in a toaster or skillet when you are ready to enjoy! These lemon poppy seed pancakes are a tasty treat. We covered the key ingredients, both dry and wet, and then looked at how to mix and cook them. I shared tips to make your pancakes extra fluffy and ideas for fun toppings. Remember, you can customize the recipe with fruits or dietary options. With proper storage, your leftovers can be enjoyed later. Try making these pancakes for a bright and cheerful breakfast. You'll love how easy and delicious they are!

Lemon Poppy Seed Pancakes

Indulge in a delightful breakfast with these lemon poppy seed pancakes! Bursting with zesty flavor and a light, fluffy texture, this easy recipe is perfect for a refreshing start to your day. Learn how to whip up these delicious pancakes in just 20 minutes, complete with tips for the perfect presentation. Click through to explore the full recipe and wow your family with this vibrant twist on a breakfast classic!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

2 tablespoons poppy seeds

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 tablespoon sugar

1 cup buttermilk

1 large egg

2 tablespoons melted butter (plus extra for cooking)

Zest of 1 lemon

2 tablespoons lemon juice

Instructions
 

In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, salt, and sugar until well combined.

    In another bowl, combine the buttermilk, egg, melted butter, lemon zest, and lemon juice. Mix until smooth.

      Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; small lumps are okay.

        Heat a non-stick skillet or griddle over medium heat and add a small amount of butter.

          Pour about ¼ cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

            Flip the pancakes and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter, adding more butter to the skillet as needed.

              Serve the pancakes warm with your choice of toppings such as maple syrup, fresh berries, or a dusting of powdered sugar.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: Stack the pancakes in a delightful tower, drizzle with honey or syrup, and garnish with lemon slices and a sprinkle of poppy seeds for a cheerful look.