Bright, fluffy, and bursting with citrusy goodness, these Lemon Poppy Seed Pancakes are the perfect way to start your day! With a hint of vanilla and the subtle crunch of poppy seeds, every bite is a delightful balance of sweet and tangy flavors. Top them with a drizzle of honey, maple syrup, or a dusting of powdered sugar for a truly special breakfast treat.
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Why You’ll Love These Lemon Poppy Seed Pancakes
- Bright & Refreshing Flavor – The perfect mix of sweet and tangy!
- Soft & Fluffy Texture – Light pancakes with the perfect chew.
- Easy to Make – Simple ingredients and quick prep!
- Great for Meal Prep – Make a batch and enjoy them all week long!
Ingredients for Lemon Poppy Seed Pancakes
To make these delicious pancakes, you’ll need:
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Tools You’ll Need
- Mixing bowls
- Whisk
- Griddle or non-stick skillet
- Measuring cups and spoons
- Spatula
How to Make Lemon Poppy Seed Pancakes
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
Step 2: Combine Wet Ingredients
In a separate bowl, mix the milk, lemon juice, lemon zest, egg, melted butter, and vanilla extract. Let it sit for a minute—the lemon juice will slightly thicken the milk.
Step 3: Combine and Rest the Batter
Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter will be slightly lumpy—don’t overmix! Let the batter rest for 5 minutes to help the pancakes become extra fluffy.
Step 4: Cook the Pancakes
Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1-2 minutes until golden brown.
Step 5: Serve and Enjoy!
Stack the pancakes and top with maple syrup, honey, powdered sugar, or a dollop of Greek yogurt and fresh berries.
Serving Suggestions
- Serve with fresh berries for extra sweetness.
- Add a drizzle of honey or maple syrup for a perfect finishing touch.
- Sprinkle with powdered sugar for an elegant presentation.
- Serve with whipped cream or Greek yogurt for added creaminess.
Notes
- Make it dairy-free: Use almond or oat milk and swap butter for coconut oil.
- Boost the lemon flavor: Add an extra teaspoon of lemon zest for a stronger citrus punch.
- Want extra protein? Swap half the flour for oat flour or add a scoop of vanilla protein powder.
Storage Instructions
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Stack pancakes with parchment paper between them and freeze in a zip-top bag for up to 1 month.
Reheat: Warm in the toaster or microwave for a quick breakfast.
Frequently Asked Questions (FAQ)
Q1: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend for the best results.
Q2: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is best, but bottled can work in a pinch! Just reduce the amount slightly to avoid too much acidity.
Q3: Can I make the batter ahead of time?
A: It’s best to cook the pancakes fresh, but you can mix the dry and wet ingredients separately and combine them right before cooking.
Conclusion: A Citrusy, Fluffy Delight!
These Lemon Poppy Seed Pancakes bring a fresh and vibrant twist to your morning routine! With a perfect balance of tangy lemon and sweet vanilla, plus the delightful crunch of poppy seeds, they’re sure to be a new breakfast favorite. Try them out and enjoy a little sunshine on your plate!
Did you make this recipe? Leave a review and share your pancake creations with us on Pinterest!
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: American
Nutritional Information (Per Serving)
Calories: 220 | Protein: 6g | Carbohydrates: 32g | Fat: 8g | Fiber: 2g | Sodium: 280mg
Enjoy every fluffy, citrusy bite!
Print
Lemon Poppy Seed Pancakes
- Total Time: 25 minutes
Description
Bright, fluffy, and bursting with citrusy goodness, these Lemon Poppy Seed Pancakes are the perfect way to start your day! With a hint of vanilla and the subtle crunch of poppy seeds, every bite is a delightful balance of sweet and tangy flavors. Top them with a drizzle of honey, maple syrup, or a dusting of powdered sugar for a truly special breakfast treat.
Subscribe to our newsletter for more delicious breakfast recipes sent straight to your inbox!
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
Step 2: Combine Wet Ingredients
In a separate bowl, mix the milk, lemon juice, lemon zest, egg, melted butter, and vanilla extract. Let it sit for a minute—the lemon juice will slightly thicken the milk.
Step 3: Combine and Rest the Batter
Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter will be slightly lumpy—don’t overmix! Let the batter rest for 5 minutes to help the pancakes become extra fluffy.
Step 4: Cook the Pancakes
Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1-2 minutes until golden brown.
Step 5: Serve and Enjoy!
Stack the pancakes and top with maple syrup, honey, powdered sugar, or a dollop of Greek yogurt and fresh berries.
Notes
- Make it dairy-free: Use almond or oat milk and swap butter for coconut oil.
- Boost the lemon flavor: Add an extra teaspoon of lemon zest for a stronger citrus punch.
- Want extra protein? Swap half the flour for oat flour or add a scoop of vanilla protein powder.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American
