Lemon Poppy Seed Pancakes

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!

Yield: 12 pancakes

Prep Time: 15 minutes

Cook: 10 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!

Lemon Poppyseed Pancakes

Tessa's Recipe Rundown...

Taste: Bright and fresh lemon flavor with just enough sweetness to balance out the tartness.
Texture: The pancakes are soft and fluffy with a slight crisp at the edges and bites of little poppy seeds throughout. The texture is amazing.
Ease: Ridiculously easy. The batter takes about 5 minutes to mix together.
Appearance: A stack of pancakes is always mouthwatering.
Pros: Flavorful twist on pancakes.
Cons: None!
Would I make this again? Yes! I might try swapping out half the flour for whole wheat next time.

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.

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!

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.

Homemade lemon poppyseed pancakes are ultra fresh, light, and fluffy and perfect for spring!

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.

Lemon Poppyseed Pancakes are perfect for a spring Sunday morning, the whole family will love this recipe!

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

More Sweet Breakfast Recipes

Lemon Poppy Seed pancakes with a sweet lemon glaze can be made ahead of time and are so flavorful and fluffy!

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

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

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Consuelo @ Honey & Figs — August 19, 2013 at 4:16 am

    For me, there’s no point in waking up if there’s no breakfast. I get ever so grumpy if I don’t have it!
    I love all kind of breakfast foods: toasts (my favourite!), waffles, pancakes, scrambled eggs, etc. But I always have toasts because I find them super conformting and I love routine haha. I have to eat the rest of the breakfast foods I like for dinner. Like these pancakes, which look amazing with all that lemony goodness yum. They’re probably going to be tomorrow’s dinner, they look awesome! x

  2. #
    Tieghan — August 19, 2013 at 4:59 am

    I do breakfast for lunch all the time. It’s my favorite! These look awesome, I love poppy seeds!

  3. #
    Ria — August 19, 2013 at 6:25 am

    I do breakfast for dinner all the time!! And this is what I’m making tonight for the whole fam!!! Can’t wait!!

  4. #
    Rachel Cooks — August 19, 2013 at 6:55 am

    Loving everything about these!

  5. #
    sally @ sallys baking addiction — August 19, 2013 at 8:41 am

    I HAVE to eat breakfast too. Breakfast is what I look forward to when my alarm goes off! And I would love to wake up to a huge stack of these. Please and thank you. 🙂

  6. #
    Jennifer — August 19, 2013 at 11:43 am

    I do eat breakfast but I am not a morning person. My solution, one day a week I wake up early, make pancakes, and after breakfast I bake. I love baking, so I make bagels, waffles, bread, and biscuits. I freeze the excess and we eat off of it until the next time I have a bake-a-thon! This recipe sounds great and I’ve just started adding poppy seeds to my goods, so thanks for the new idea = )

  7. #
    Julia | JuliasAlbum.com — August 19, 2013 at 8:05 pm

    Love the idea of adding poppy seed to pancakes! Very nice photo, too. Pinned!

  8. #
    Jocelyn @BruCrew Life — August 20, 2013 at 6:47 am

    I am not much of a morning person so I don’t eat much breakfast. We love to do breakfast for dinner though. My kids do love pancakes for breakfast, so I make them the night before and freeze them. These look absolutely amazing!

  9. #
    Angelyn @ Everyday Desserts — August 20, 2013 at 7:02 am

    I would have loved these for breakfast this morning! Love that photo too!

  10. #
    J — August 20, 2013 at 7:28 am

    The picture alone is enough to get me to try this recipe!

  11. #
    Jen @ Jen's Favorite Cookies — August 20, 2013 at 9:36 am

    I love lemon pancakes!!

  12. #
    Dorothy @ Crazy for Crust — August 20, 2013 at 6:41 pm

    These are SO gorgeous!! This is certainly one of my dream breakfasts. 🙂

  13. #
    Shawn @ IWYD — August 20, 2013 at 9:37 pm

    These look so yummy! I am a huge fan of lemon poppyseed! 🙂

  14. #
    Heather — September 16, 2013 at 6:01 am

    I made these pancakes yesterday, and even my husband, who isn’t a fan of lemon, loved them! I served them with fresh raspberries, and they were light and elegant. My only suggestion is to make extra lemon glaze. Thanks for posting this recipe. It will become a regular our Sunday breakfast table!

    • #
      Tessa — September 16, 2013 at 10:35 pm

      Thanks for your feedback! I’m so glad your family liked them.

  15. #
    Jocelyn — March 20, 2015 at 3:04 pm

    I don’t have lemons… could I use lemon juice instead of the zest?

  16. #
    Elena — March 22, 2019 at 8:45 am

    What is buttermilk? See it for the first time in my life. I’m from Russia, may be we don’t have it here. Or may be it’s just normal milk with 3,5% fat or more? Thank you.

  17. #
    Christoph — April 7, 2019 at 6:17 am

    Saw these beauties on Instagram. Certainly will give them a try. Beautiful photos!

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