Let’s talk pancakes—specifically, Lemon Poppy Seed Pancakes, which are like little clouds of sunshine on a plate. These pancakes are soft and fluffy with just the right amount of zest and a hint of crunch from those tiny poppy seeds. They’re the perfect twist on your usual stack—bright, fresh, a little indulgent, and seriously satisfying.
These are perfect for slow weekend mornings, brunch with friends, or even meal-prepping a fancy-feeling weekday breakfast. They’re sweet but not too sweet, tangy but comforting, and a fun way to shake up your usual breakfast routine. I started making them during a lemon obsession phase (we’ve all had one, right?) and never looked back. Now, they’re part of my regular rotation—especially when I want something that feels special but doesn’t take forever.
Why You’ll Love This Recipe
- Bright & flavorful: The lemon zest brings a fresh, citrusy kick that wakes up your taste buds.
- Fluffy & tender: Thanks to buttermilk and just the right mixing method, these pancakes are soft and melt-in-your-mouth good.
- A little fancy, still simple: These feel gourmet, but come together with basic pantry staples.
- Freezer-friendly: Make a batch and freeze for a quick breakfast all week.
- Crowd-pleaser: Kids love them, brunch guests are impressed, and picky eaters won’t even flinch.
- No mixer required: Just two bowls, a whisk, and a skillet.
- Versatile: Serve with maple syrup, lemon glaze, or fresh berries—so many delicious ways to dress them up.
Ingredients You’ll Need
Here’s everything you need to whip up these pancakes—most of it you probably already have.
All-purpose flour – The base of your batter. Spoon and level for accurate measuring.
Granulated sugar – Just a touch to sweeten things up.
Baking powder + baking soda – For that light and fluffy rise.
Salt – Balances the sweetness and enhances all the flavors.
Poppy seeds – Adds a little crunch and visual appeal.
Buttermilk – The secret to extra tender pancakes. If you don’t have it, a milk + lemon juice swap works fine!
Egg – Helps bind everything together.
Butter (melted) – Adds richness and flavor.
Lemon zest – Don’t skip this! It’s what gives the pancakes their signature zing.
Vanilla extract – Adds warmth and depth.
Lemon juice – Brightens the batter even more. Fresh is best.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Mix your dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds. This gives you a nice even base so the leaveners don’t clump up later.
Step 2: Combine the wet stuff
In a separate bowl, whisk together the buttermilk, egg, melted butter, vanilla, lemon zest, and lemon juice. Make sure your melted butter isn’t too hot, or it’ll scramble the egg.
Step 3: Bring it all together
Pour the wet ingredients into the dry and gently stir with a spatula or wooden spoon. Don’t overmix—it’s totally fine if it’s a little lumpy. Overmixing leads to tough pancakes, and we’re not about that life.
Step 4: Let the batter rest
Give the batter 5–10 minutes to sit while you heat your skillet. This helps it thicken up and makes for extra fluffy pancakes.
Step 5: Cook the pancakes
Heat a nonstick skillet or griddle over medium heat. Add a little butter or oil, then scoop about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side until golden brown.
Step 6: Serve ‘em up
Stack those warm pancakes high and serve with maple syrup, lemon glaze, powdered sugar, or fresh berries. Whatever makes you happy.
Helpful Tips
No buttermilk? No problem
Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using—it’ll work just like buttermilk.
Want to freeze them?
Let pancakes cool completely, then layer between sheets of parchment paper and freeze in a zip-top bag. Reheat in the toaster, oven, or microwave whenever a pancake craving hits.
Avoid flat pancakes
Make sure your baking powder and soda are fresh! They’re key to getting that rise and fluff.
Make a lemon glaze
Mix powdered sugar with a little lemon juice until it’s pourable. Drizzle over your stack for a bakery-style finish.
Top it off
Fresh blueberries, raspberries, or sliced strawberries pair beautifully with these. Add a dollop of whipped cream for the full brunch experience.
Frequently Asked Questions (FAQs)
Can I make the batter ahead of time?
It’s best to cook the pancakes right after mixing the batter, but you can mix the dry and wet ingredients separately the night before and combine them in the morning.
Can I use regular milk instead of buttermilk?
You can, but the pancakes won’t be as tender or flavorful. Use the lemon juice + milk trick for a better swap.
Do I have to use poppy seeds?
Not at all! You can skip them if you don’t have any or don’t like the texture. The lemon still shines through.
How do I keep pancakes warm for a crowd?
Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch. Keeps them warm without drying them out.
Can I make this gluten-free?
Yes—just use a 1:1 gluten-free flour blend that includes xanthan gum for the best texture.
These Lemon Poppy Seed Pancakes have definitely earned their spot in my weekend rotation. They’re one of those “just different enough” recipes that feel fresh and fun without straying too far from a classic. I love making a big batch on Sundays and freezing extras so I can pop one in the toaster on a random Tuesday morning.
Give them a try and let me know what you think—bonus points if you top yours with a drizzle of lemon glaze or a handful of fresh berries!
Lemon Poppy Seed Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter melted
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, egg, melted butter, lemon zest, lemon juice, and vanilla extract.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter will be slightly lumpy—do not overmix.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown and cooked through, about 1–2 minutes per side.
- Serve: Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.
Notes
- For extra lemon flavor, add an additional teaspoon of lemon zest.
- You can substitute milk with a tablespoon of vinegar or lemon juice if buttermilk isn’t available.
- These pancakes freeze well—store between layers of parchment paper and reheat in a toaster.
