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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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12 pancakes
Course: Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  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:
    Cup of Yum
  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.