These lemon poppy seed pancakes are light, fluffy, delicious, and officially a new breakfast favorite at the Merkley household.
We especially love them on busy weekday mornings when we need a quick option and want something a little different than standard pancakes.
The combination of real lemon zest, tangy buttermilk, and tiny pops of crunch from the poppy seeds creates pancakes that feel a little special but are still easy enough for a weekday morning.
If you love fresh and yummy breakfast recipes like this one, be sure to try Lemon Blueberry Muffins, Homemade Buttermilk Pancakes, Orange Rolls, and Blueberry Scones.
Why we think you’ll love it:
- A favorite flavor combination. Lemon and poppy seed are a classic pairing. If you love these pancakes, you’ll also love these muffins, bread, and even salad dressing!
- Quick and perfect for storing. They come together quickly, perfect for busy mornings or relaxed weekend brunches, and they are perfect for freezing for later!
- Great for beginners. The batter is forgiving and easy, even if you are not an experienced pancake maker. And the ingredients are simple!
Lemon Poppy Seed Pancake Ingredients
- Lemon zest (1 tablespoon) – adds fresh, natural lemon flavor and fragrance that makes the pancakes taste bright and vibrant.
- Sugar (2 tablespoons) – lightly sweetens the batter and helps balance the tartness of the lemon.
- All-purpose flour (1 cup) – provides the structure for the pancakes, keeping them soft but sturdy.
- Baking powder (1 teaspoon) – helps the pancakes rise and become fluffy as they cook.
- Baking soda (1/2 teaspoon) – reacts with the buttermilk to give extra lift and tenderness.
- Salt (1/2 teaspoon) – enhances all the flavors and keeps the pancakes from tasting flat.
- Poppy seeds (1 tablespoon) – add subtle crunch and that classic lemon poppy seed look and texture.
- Buttermilk (¾ cup) – adds moisture and a slight tang while keeping the pancakes tender.
- Lemon extract (1 teaspoon) – boosts the lemon flavor so it really shines in every bite.
- Vanilla extract (1 teaspoon) – rounds out the citrus with warmth and sweetness.
- Vegetable oil (2 tablespoons) – keeps the pancakes moist and prevents them from drying out.
- Egg (1) – binds everything together and adds richness to the batter.
How to Make Lemon Poppy Seed Pancakes
DRY INGREDIENTS. In a large bowl, rub the lemon zest into the sugar until fragrant. Add the flour, baking powder, baking soda, salt, and poppy seeds, and whisk to combine.
WET INGREDIENTS. In a small bowl or measuring cup, whisk together the buttermilk, lemon extract, vanilla, oil, and egg.
COMBINE. Pour the wet ingredients into the dry ingredients. Mix until just combined (it’s okay if a few small lumps of flour remain). Let sit for ten minutes.
COOK. Preheat a griddle or skillet over medium heat. Scoop the pancake batter onto the griddle by ¼ cup scoops. Cook 3-4 minutes, or until large bubbles form on the surface. Flip and cook an additional 1-2 minutes.
SERVE. Serve warm with fresh fruit and syrup. Some other toppings that would be delicious with these lemon poppy seed pancakes are:
- Strawberry syrup, Raspberry syrup, Jam, Lemon Curd, Buttermilk Syrup, Strawberry Sauce, and Homemade whipped cream.
Kristyn’s Recipe Tips
- Rubbing the lemon zest into the sugar first releases extra lemon oils and makes the flavor stronger.
- Do not over-mix the batter… a few small lumps help keep the pancakes fluffy.
- Letting the batter rest for ten minutes improves texture and rise.
- Just as a heads up, this recipe is pretty small and only makes eight pancakes. If you’re cooking for a bigger crowd, we suggest doubling or tripling the recipe in order to have enough to go around!
Lemon Poppy Seed Pancake Recipe
Ingredients
- 1 tablespoon lemon zest
- 2 tablespoon sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- ¾ cup buttermilk
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1 egg
Instructions
- In a large bowl, rub the lemon zest into the sugar until fragrant. Add the flour, baking powder, baking soda, salt, and poppy seeds, and whisk to combine.
- In a small bowl or measuring cup, whisk the buttermilk, lemon extract, vanilla, oil, and egg.
- Pour the wet ingredients into the dry ingredients. Mix until just combined (it's okay if a few small lumps of flour remain). Let sit ten minutes.
- Preheat a griddle or skillet over medium heat. Scoop the pancake batter onto the griddle using ¼ cup scoops. Cook 3-4 minutes, or until large bubbles form on the surface. Flip and cook an additional 1-2 minutes. Serve warm with fresh fruit and syrup.
Notes
- Rubbing the lemon zest into the sugar first releases extra lemon oils and makes the flavor stronger.
- Do not overmix the batter; a few small lumps help keep the pancakes fluffy.
- Letting the batter rest for ten minutes improves texture and rise.
- Cook over medium heat so the pancakes cook through without browning too fast. Your patience will pay off!
- For busy mornings, these pancakes can be made ahead and stored in the fridge for up to three days or frozen for quick breakfasts.
- Just as a heads up, this recipe is pretty small and only makes eight pancakes. If you’re cooking for a bigger crowd, though, I would suggest doubling or tripling the recipe in order to have enough to go around!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make the pancake batter 1-2 days ahead of time and store it in the fridge.
When you’re ready to make the lemon poppy seed pancakes, remove the batter from the fridge while heating the pan. Test a small amount of batter in the pan. If the pancake did not rise well, sprinkle a bit more baking powder into the batter.
Store leftover pancakes in an airtight container in the fridge for 3-4 days. For instructions on freezing pancakes, go HERE!
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This recipe was first shared July, 2017.
I havent met a baked lemon treat that I didn’t like and I can add these pancakes to the list.
You are right about these being a great way to start the day!! Love the lemony taste! They are the softest pancakes ever!
A perfectly good way to add variety to your pancakes.
These are a favorite breakfast around here. So light and fluffy. Tastes like dessert!
I love the hint of lemon in these pancakes. With all of the fresh fruit in season, we added strawberries, blueberries and raspberries on top. So filling too!
Love the speckles from the poppy seeds & the hint of lemon. They are a refreshing & delicious way to start the day!
Awesome recipe, loved it . Thanks :’)
Yay!! I’m glad you did! Thank you for letting me know!
This food looks really filling and delicious. My daughter would love it. I have saved to pinterest for later. Thanks for sharing Kristyn.
Awe, thank you so much!! I hope you like them or at least your daughter 🙂 Let me know what you all think!
Where do you find bulk poppy seed or any poppy seed to buy?
You should be able to find it in your grocery store. Not sure where to find it in bulk..probably online. Found mine at Walmart. Hope that helps!