Go Back Email Link
–+ servings
stack of lemon poppy seed pancakes on white plate with flowers around, a fork beside, a plate of pancakes behind, and berry basket full of lemons on marble surface.

Lemon Poppy Seed Pancakes

These Lemon Poppy Seed Pancakes are an essential breakfast treat for any lemon lover! Made in one bowl, ready in about 30 minutes, and taste absolutely delicious. There's nothing better!
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 pancakes
Calories: 451kcal

Ingredients

  • 2¾ cups all purpose flour
  • 5½ Tablespoons granulated sugar
  • 2¾ teaspoon baking powder
  • 1 teaspoon baking soda
  • ⅔ teaspoon salt
  • ⅛ cup poppy seeds
  • 3⅔ teaspoons lemon zest
  • 1¾ cups whole milk room temperature
  • 3 large eggs room temperature
  • ⅓ cup vegetable oil
  • 3⅔ Tablespoons lemon juice

Instructions

  • Heat griddle to 325℉/163℃.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.
  • Add milk, eggs, vegetable oil, and lemon juice.
  • Whisk until smooth.
  • Spray griddle with cooking spray, or brush with oil.
  • Ladle batter onto griddle.
  • Cook until bubbly around the edges, about 2-3 minutes.
  • Flip over.
  • Cook until browned and cooked through, about 2-3 minutes.

Notes

  • Room temperature is about 70℉/21℃.
  • For the best flavor, use fresh lemon zest and fresh juice.
  • Check the expiration dates on your baking powder and baking soda!
  • If your eggs are at room temperature, they will be easier to incorporate.
  • Use a cooking spray for the best results.
  • Cook times vary depending on the size pancake you make!

Nutrition

Serving: 2pancakes | Calories: 451kcal | Carbohydrates: 60g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 700mg | Potassium: 230mg | Fiber: 2g | Sugar: 15g | Vitamin A: 251IU | Vitamin C: 5mg | Calcium: 250mg | Iron: 4mg