Lemon Poppy Seed Pancakes

Breakfast. I think most people like the idea of breakfast food but rarely make something beyond cereal or toast, if they even go that far.

Who wouldn’t choose bacon, pancakes, hashbrowns, waffles, sausage, French toast, fruit salad, and freshly squeezed orange juice over a plain old granola bar on-the-go? There’s a statistic floating around that states less than half of Americans eat breakfast. I am definitely not one of those Americans.

I HAVE TO eat breakfast. If I don’t eat something within an hour or so of waking up I get hangry. It’s not pretty. Yet, most days I have the same. exact. thing. for breakfast because I can’t be bothered to make much of anything before my day has really started.

Lately, though, I’ve been having some serious cravings for a big breakfast feast. I decided to enjoy in breakfast for lunch. I made all the fixings, including these pancakes, which were really the main attraction. Their fresh, sweet, and slightly tart flavor paired perfectly with the rich greasiness of bacon and hashbrowns.

Not to mention these pancakes are so light and fluffy but have those slightly crispy buttery edges. They’re just to die for. Your family is going to beg for these pancakes every morning.

Do you eat breakfast? What do you eat? What’s your ultimate breakfast?

More Sweet Breakfast Recipes

• Lemon Blueberry French Toast Casserole
• Orange Sweet Rolls
• Bananas Foster French Toast

4.41 from 5 votes

How to make

Lemon Poppy Seed Pancakes

Yield: 12 pancakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

These tasty Lemon Poppy Seed Pancakes are soft and fluffy with bites of poppy seeds throughout. They will soon become your family's favorite breakfast!

Ingredients

Pancakes:

• 2 cups (254 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup (50 grams) granulated sugar
• Pinch salt
• 1/3 cup (50 grams) poppy seeds
• 2 tablespoons lemon zest (from about 2 medium lemons)
• 2 cups buttermilk
• 2 large eggs
• 2 tablespoons (28 grams) butter, melted, plus more for frying

Lemon glaze:

• 6 tablespoons powdered sugar
• 2 tablespoons fresh lemon juice
• Fresh blueberries or other berries for serving, if desired

Directions

1. In a large bowl combine the flour, baking powder, baking soda, sugar, and salt.

2. In a small bowl or measuring cup combine the poppy seeds, lemon zest, buttermilk, eggs, and butter. Add to the flour mixture and stir until combined. Don’t overmix. If not using immediately, cover and refrigerate for up to a day.

3. Heat a skillet or griddle over medium-high heat. Add a pat of butter and allow to get hot before dropping the batter by 1/3-cup spoonfuls into the skillet. Cook until the pancakes are cooked through and golden brown, about 3 minutes per side. Repeat with remaining batter.

4. If not serving the pancakes immediately, keep warm on a baking sheet in a 200°F oven.

For the glaze:

1. Meanwhile, use a fork to whisk together the the sugar and lemon juice until smooth. Add more sugar for a thicker glaze and more lemon juice for a thinner glaze.

2. Divide pancakes among plates and drizzle with glaze. Top with fresh berries, if desired, before serving.

Course: Breakfast

Cuisine: American

Keyword: easy, mother's day, quick, spring

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias

This recipe was originally published in 2013 and recently updated with new photos, weight measurements, and more details instructions. Photos by Ashley McLaughlin.