Description
Lemon Poppy Seed Pancakes are fluffy, citrusy, and lightly sweet breakfast treats packed with fresh lemon flavor and a delightful crunch from poppy seeds. Perfect for spring brunches or whenever you crave a bright twist on classic pancakes.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or plant-based)
- 1/2 cup plain Greek yogurt or sour cream
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, and salt.
- In another bowl, whisk together milk, yogurt, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes until golden and cooked through. Repeat with remaining batter.
- Serve warm with maple syrup, fresh berries, or a drizzle of lemon glaze.
Notes
- For a stronger lemon flavor, add an extra tablespoon of lemon juice or a drop of lemon extract.
- Make a quick lemon glaze with powdered sugar and lemon juice to drizzle over the pancakes.
- You can freeze cooked pancakes and reheat in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 130 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg