Lemon Poppy Seed Pancakes are light and fluffy pancakes loaded with bright lemon flavor and poppy seeds and then drizzled with a lemony glaze. Yields 8 (2-pancake) servings.

Lemon Poppy Seed Pancakes

It’s hard to believe that I first shared this recipe back in 2013. And when I shared it, I totally forgot to add the eggs. The pancakes still turned out okay, but being a virgo, it always kind of irked me. Fast forward 10+ years and now the photos irk me as well. So last Monday I decided to make a batch and reshoot the whole thing. This time I include the eggs.

To say I love these Lemon Poppy Seed Pancakes is an understatement.

They’re delicious, not too sweet and have the perfect lemon flavor. Of course lemon poppy seed anything is incredible. But there’s nothing quite like a stack of pancakes with a lemony glaze. You can’t convince me otherwise.

ingredients for

To Make These Lemon Poppy Seed Pancakes You Will Need:

for the pancakes:

  • unbleached all-purpose flourGives structure to the pancakes.
  • poppy seedsAdds a pop of color, subtle flavor and texture.
  • baking powder It provides lift and is what makes pancakes light and fluffy.
  • fine saltUse sea or pink himalayan salt to balance and enhance flavor.
  • lemon zestLends distinct citrus flavor.
  • granulated sugarAdds a touch of sweetness.
  • eggsLends richness and flavor.
  • lemon juiceFor extra lemony flavor.
  • pure vanilla extract Enhances the flavors in the pancakes.
  • milk (of choice) – Lends flavor and aids in yielding a tender pancake.
  • unsalted butter Gives flavor and richness.

for the glaze:

  • powdered sugar
  • lemon juice

Combine flour, baking powder, fine salt and poppy seeds

In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 1/4 cup poppy seeds, 1 teaspoon baking powder and 3/4 teaspoon fine salt. Use a whisk to stir until the ingredients are incorporated.

rub lemon zest with sugar

With your fingers, rub 2 tablespoons sugar with 2 tablespoons lemon zest together until it starts to resemble wet sand.

add eggs, vanilla, lemon juice and milk to lemon sugar mixture

To the lemon sugar mixture add 2 large eggs, 3 tablespoons lemon juice, 1 teaspoon pure vanilla extract and 1-1/2 cups milk.

whisk to combine

Whisk to combine.

pour the we into the dry

Pour the wet ingredients in to the dry.

stir to combine

Switch over to a rubber spatula to stir once more until the dry ingredients are just about incorporated.

add melted butter

Add in 2 tablespoons melted (and cooled) butter.

lemon poppy seed pancake batter

Stir to combine and set this off to the side for a second.

powdered sugar and lemon juice

Make The Lemon Glaze:

In a bowl, measure and add 1/2 cup of powdered sugar and add in 2-1/2 tablespoons lemon juice.

whisk to combine

Whisk to combine.

pour 1/4 cup batter per pancake

Preheat your grilled to 325℉ or 160℃.

For regular griddles lightly spray with nonstick spray. If using a ceramic griddle add a little butter or coconut oil. Then using a 1/4-cup measuring cup, pour and spread the batter around for (somewhat) perfect circled pancakes.

flip the pancakes and cook on second side

Cook for 3 to 4 minutes on one side before flipping and continuing to cook 1 to 2 more minutes or until golden brown.

transfer pancakes to a rimmed baking sheet and keep warm in low oven

Transfer the pancakes to a rimmed baking sheet and keep warm in a low oven. Or in your oven with only the oven light on.

repeat with remaining pancake batter

Repeat until you’ve used up all the batter.

drizzle with the lemon glaze

I topped mine with a little salted butter, fresh blueberries and a drizzle of the lemon glaze.

So good!!

Lemon Poppy Seed Pancakes

WHAT TO SERVE WITH PANCAKES?

Because pancakes tend to be on the sweet side, I recommend a savory side.

HOW TO STORE PANCAKES:

Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap and store in a freezer safe container/bag for up to 3 months.

Lemon Poppy Seed Pancakes

Enjoy! And if you give this Lemon Poppy Seed Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Lemon Poppy Seed Pancakes
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Yield: 8 servings

Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes are light and fluffy pancakes loaded with bright lemon flavor and poppy seeds and then served drizzled with a lemony glaze. Yields 8 (2 pancake) servings.

Ingredients

FOR THE PANCAKES:

  • 2 cups unbleached all-purpose flour
  • 1/4 cup poppy seeds
  • 4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 2 tablespoons sugar
  • 2 tablespoons lemon zest
  • 2 large eggs, optional
  • cups whole milk
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon real vanilla extract
  • 2 tablespoons melted butter

FOR THE LEMON GLAZE:

  • 1/2 cup powdered sugar
  • tablespoons lemon juice

Instructions 

MAKE THE PANCAKES:

  • Combine the flour, poppy seeds, baking powder and salt in a mixing bowl. Whisk to combine and set off to the side.
  • In a medium bowl add the lemon zest with the sugar and rub together with your fingers until the sugar resembles wet sand. Then add the eggs, lemon juice, vanilla and milk. Whisk to combine.
  • Pour the wet ingredients into the bowl with the dry, stirring to combine. Lastly add in the melted and cooled butter. Stir once more to incorporate.
  • Preheat your grilled to 325℉ or 160℃.
    For regular griddles lightly spray with nonstick spray. Use a little butter or coconut oil on ceramic griddles.
  • Working in batches, use a 1/4-cup scoop of batter per pancake, pour the batter onto a preheated griddle or frying pan. Cook 3 to 4 minutes or until lightly golden. Flip and cook another 2 minutes or until lightly golden.
  • Transfer the pancakes to a rimmed baking sheet and keep warm in a low oven. Or in your oven with the oven light on.

MAKE THE LEMON GLAZE:

  • While the pancakes are cooking, combine the powdered sugar and lemon juice in a small bowl. Whisking until smooth.
  • Serve with butter, fresh blueberries and the lemon glaze.
Serving: 2pancakes, Calories: 247kcal, Carbohydrates: 39g, Protein: 7g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 60mg, Sodium: 467mg, Potassium: 157mg, Fiber: 2g, Sugar: 13g, Vitamin A: 231IU, Vitamin C: 6mg, Calcium: 234mg, Iron: 2mg

This Lemon Poppy Seed Pancakes recipe was originally posted in June of 2013 and has recently been updated with new photos and helpful information.