Update your classic breakfast stack with this light and fluffy recipe for Lemon Poppyseed Pancakes.
I am a pancake purist, both when it comes to mix-ins and toppings. You show me a stack of plain pancakes topped with butter and warm maple syrup, and I will show you my membership card to the National Clean Plate Club.
And that applies to both making pancakes at home and ordering them at my favorite local pancake spot in Newport Beach, California. Don’t get me wrong, I’m all for a semi-creative spin on batter basics (read: buttermilk, sour cream or even Greek yogurt), but it takes a lot for me to stray from the ordinary.
That is, until this beautiful stack hit my fork, and then my lips! Behold, the lightest, fluffiest, most flavor-packed Lemon Poppyseed Pancakes. They have just enough citrus tang to tickle your taste buds without overwhelming your palate. And a hearty pile of freshly sliced strawberries make for quite the fruit-filled pairing.
So preheat your griddle and grab the maple syrup for this soon-to-be family favorite recipe. And find inspiration for more ways to flip over creative flapjacks with recipes for Raspberry Oatmeal Pancakes, Banana Nut Pancakes and Cinnamon Applesauce Pancakes.
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- 1 1/2 cups all-purpose flour
- 1 Tablespoon sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons poppy seeds
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 2 1/2 teaspoons lemon zest
- 1 large egg
- 2 Tablespoons unsalted butter, melted and cooled
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, poppy seeds and salt.
- In a separate small bowl, whisk together the buttermilk, lemon zest, egg and melted butter.
- Add the wet ingredients to the dry ingredients and stir just until combined. (The batter should be lumpy.)
- Heat a nonstick sauté pan or griddle over medium-low heat. Add about ¼ cup of batter to form each pancake. Once bubbles form across the entire surface of each pancake, flip them once and continue cooking another 30 seconds or until cooked through.
- Serve immediately with maple syrup or other toppings.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Absolutely delish! Love anything with lemon and these are perfect!
I’m so thrilled you enjoyed the recipe, Marcy!
Hi Kelly, thanks for posting so many pancake recipes! I’ve made it my mission to go through all of them. I started with this one and it was really good. However, I wanted to know what the batter consistency should be like as mine came out very very thick and I couldn’t even get it off the spoon into the pan. I live in the UK so it’s possible the buttermilk consistency here is different. Also, do you melt the butter and then measure 2 tablespoons? Thank you!
Thanks, Shrey! I have never cooked with UK buttermilk so I’m not sure of its consistency. Is it thicker than heavy cream?
I’ve made these twice now. Pancakes are sometimes disappointing for me but these have been consistently fab. I just use milk with lemon juice for a buttermilk substitute and the rind of a whole large lemon. Delicious family pleaser.
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Joey!
Can this recipe be used for waffles?
I haven’t tried that so I’m not sure!
My pancake button got flipped to the “on” position a couple of weeks ago. I want to eat them for every meal. Thanks for providing such a great offering to help fill my pancake needs. These are a great idea and a nice change of pace!
Haha! You are so welcome, Terri. Enjoy the pancakes!
Like the low carb and calories
Hi Patricia! If you’re interested, you can find all of our recipes with nutritional information here: https://www.justataste.com/category/recipes/nutrition-facts/