These lemon poppy seed pancakes are the perfect spring breakfast! Made with buttermilk and lemon zest, the pancakes have a nice tangy flavour. They are fluffy, light and really easy to make.
Sunday morning breakfast might actually be my favourite meal of the week! I especially love making pancakes, which led me to creating the perfect spring pancakes – lemon poppy seed pancakes! These pancakes will for sure brighten your day and contribute to your relaxing Sunday.
These lemon poppy seed pancakes are made with buttermilk and lemon zest and juice for the perfect tangy but bright flavour. They are incredibly fluffy and light, but also have a slight crunch thanks to the poppy seeds. These pancakes are so easy to make and the batter comes together in just 10 minutes. So grab all the ingredients and let’s make pancakes!
INGREDIENTS YOU WILL NEED TO MAKE THESE LEMON POPPY SEED PANCAKES:
- Butter: you will need melted butter for the recipe and some extra for greasing the pan.
- Buttermilk: I decided to use buttermilk for this recipe because I like the flavour it gives to the pancakes. If you do not have buttermilk at home, please read how to make your own below.
- Egg: you will need one large egg.
- Lemon: you will need the zest and juice of one lemon for this recipe.
- Poppy Seeds: a must have for lemon poppy seed pancakes! If you don’t like them, just leave them out.
- Flour: regular all-purpose flour is recommended for this recipe.
- Sugar: these pancakes are slightly sweetened with granulated sugar.
- Leavening agents: baking powder and baking soda are both used in this recipe for the fluffiest pancakes.
- Salt
HOW TO MAKE THESE EASY LEMON POPPY SEED PANCAKES:
These pancakes are incredibly easy to make! First, I would recommend to have all your ingredients at room temperature for the best results.
Once your ingredients are ready, in a small bowl, combine the flour, sugar, poppy seeds, baking powder, baking soda and salt. In a separate bowl, whisk the cooled melted butter, buttermilk, egg, lemon zest and lemon juice. Fold in the dry ingredients into the wet mixture, and make sure not to over mix the batter.
Melt some butter in a large frying pan over low medium heat. Add a 1/4 cup of batter to the pan for each pancake and try not to spread the batter too much. Cook for 3-4 minutes until the edges are set and you start seeing bubbles in the batter. Flip the pancakes and cook another 2 minutes or until golden brown. And transfer the pancakes to a plate.
Grease your pan again with butter and repeat the process. You should have a total of 6 pancakes at the end.
THESE PANCAKES ARE BEST SERVED WITH:
- Whipped cream with lemon zest
- Maple syrup
- Lemon glaze
- Blueberry jam or compote
WHAT IF I DON’T HAVE BUTTERMILK?
If you do not have buttermilk at home, you can just make your own! However, while it gives you that buttermilk texture, I don’t find you get as much tanginess from homemade buttermilk.
To make buttermilk at home, in a measuring cup, pour 1 tablespoon of white vinegar and top with milk until it reaches 1 cup. Stir and let it sit for at least 5 minutes. If the milk has curdled when the time is up, it is ready to use!
CAN I MAKE THESE LEMON POPPY SEED PANCAKES AHEAD OF TIME?
Absolutely! These pancakes keep well and make a great meal prep breakfast. So, I like to make a double batch on the weekend so I have leftovers for breakfast during the week.
HOW TO STORE PANCAKES:
If you have pancakes leftover or want to make them as meal prep, you can store the banana pancakes in an airtight container in the fridge for up to 5 days. To warm them up, simply put the pancakes on a plate and microwave them for 30 to 45 seconds.
FOR MORE PANCAKE RECIPES, CHECK OUT MY:
- Whole Wheat Banana Chocolate Chip Pancakes
- Coconut Pancakes with Chocolate Chips
- My Favourite French Crêpes
If you make these lemon poppy seed pancakes, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!
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Lemon Poppy Seed Pancakes
- Total Time: 30 minutes
- Yield: 6
Description
These lemon poppy seed pancakes are the perfect spring breakfast! Made with buttermilk and lemon zest, the pancakes have a nice tangy flavour. They are fluffy, light and really easy to make.
Ingredients
- 2 tbsp (28g) unsalted butter, melted
- 1 cup (258g) buttermilk
- 1 large egg
- 1 tbsp lemon zest (one lemon)
- 2 tbsp lemon juice (one lemon)
- 1 cup (150g) all-purpose flour
- 2 tbsp (25g) granulated sugar
- 1 tbsp (10g) poppy seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- In a small bowl, combine the flour, sugar, poppy seeds, baking powder, baking soda and salt.
- In a separate bowl, whisk the melted butter, buttermilk, egg, lemon zest and lemon juice.
- Fold in the dry ingredients into the wet mixture, and make sure not to over mix the batter.
- Melt some butter in a large frying pan over low medium heat. Add a 1/4 cup of batter to the pan for each pancake and try not to spread the batter too much. Cook for 3-4 minutes until the edges are set and you start seeing bubbles in the batter. Flip the pancakes and cook another 2 minutes or until golden brown. And transfer the pancakes to a plate.
- Grease your pan again with butter and repeat the process. You should have a total of 6 pancakes at the end.
- Serve them warm with whipped cream, maple syrup, blueberries or whatever topping you desire!
Notes
Buttermilk: to make your own buttermilk, add 1 tbsp of vinegar to a 1 cup measuring cup and fill with milk to the top. Let it sit for 5 minutes.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
Keywords: breakfast, brunch, lemon, pancakes, poppy seed, spring
