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
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In a large bowl combine the flour, baking powder, baking soda, sugar, and salt.
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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.
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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.
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If not serving the pancakes immediately, keep warm on a baking sheet in a 200°F oven.
For the glaze:
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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.
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Divide pancakes among plates and drizzle with glaze. Top with fresh berries, if desired, before serving.
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
I do breakfast for lunch all the time. It’s my favorite! These look awesome, I love poppy seeds!
I do breakfast for dinner all the time!! And this is what I’m making tonight for the whole fam!!! Can’t wait!!
Loving everything about these!
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. 🙂
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 = )
Love the idea of adding poppy seed to pancakes! Very nice photo, too. Pinned!
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!
I would have loved these for breakfast this morning! Love that photo too!
The picture alone is enough to get me to try this recipe!
I love lemon pancakes!!
These are SO gorgeous!! This is certainly one of my dream breakfasts. 🙂
These look so yummy! I am a huge fan of lemon poppyseed! 🙂
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!
Thanks for your feedback! I’m so glad your family liked them.
I don’t have lemons… could I use lemon juice instead of the zest?