Go Back
To make my lemon poppy seed pancakes, you need the following items: - 1 cup all-purpose flour - 1 tablespoon poppy seeds - 1 tablespoon baking powder - 1/4 teaspoon salt - 1 tablespoon sugar - 1 cup milk - 1 large egg - 2 tablespoons melted butter - Zest of 1 lemon - 2 tablespoons fresh lemon juice - Maple syrup for serving These ingredients blend together to create soft, fluffy pancakes with a bright lemon flavor. You can swap some ingredients if you need to. For all-purpose flour, use whole wheat flour for extra fiber. If you want a lighter taste, try almond flour. You can replace milk with almond milk or oat milk for a dairy-free option. For the egg, use a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. You can also use unsweetened applesauce as a substitute for butter. If you follow a special diet, you can still enjoy these pancakes. To make them gluten-free, use a gluten-free flour blend. For a vegan version, use plant-based milk, a flax egg, and coconut oil instead of butter. These adjustments let everyone savor the bright taste of lemon poppy seed pancakes! First, grab a mixing bowl. In it, add 1 cup of all-purpose flour, 1 tablespoon of poppy seeds, 1 tablespoon of baking powder, 1/4 teaspoon of salt, and 1 tablespoon of sugar. Whisk these dry ingredients together well. This step helps spread out the baking powder and sugar. An even mix gives you fluffy pancakes. In a separate bowl, mix 1 cup of milk, 1 large egg, 2 tablespoons of melted butter, the zest of 1 lemon, and 2 tablespoons of fresh lemon juice. Whisk until these wet ingredients blend fully. This mix adds flavor and moisture. The lemon zest brings a fresh taste that makes these pancakes special. Now, heat a non-stick skillet over medium heat. Lightly grease it with cooking spray or a bit of butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top, about 2-3 minutes. Then, flip the pancake and cook for another 2 minutes or until golden brown. Remove the pancakes and keep them warm. Repeat with the rest of the batter. Enjoy your pancakes with a drizzle of maple syrup! To make fluffy pancakes, focus on mixing. Combine dry and wet ingredients separately. Then, mix gently. Lumps are okay! Overmixing makes them dense. Also, let the batter rest for a few minutes. This helps the baking powder work better. Use medium heat when cooking. High heat can burn the pancakes. Cook until bubbles form, then flip. This way, they stay light and airy. Serve these pancakes warm. Drizzle them with maple syrup for sweetness. Add extra lemon zest on top for a fresh kick. You can also serve them with fresh fruit. Sliced strawberries or blueberries make a great pair. For a fun twist, use yogurt instead of syrup. It adds creaminess and tang. You can easily change the flavor of your pancakes. Try adding different extracts like vanilla or almond. Mix in spices like cinnamon for warmth. You could also fold in chocolate chips for a treat. If you like nuts, add chopped walnuts or pecans. These small changes can create a whole new pancake experience! {{image_2}} You can easily add fresh berries to your lemon poppy seed pancakes. Berries like blueberries, strawberries, or raspberries work well. Just fold in a handful of washed and chopped berries into the batter before cooking. This adds a burst of flavor and color. The sweetness from the berries balances the tang of lemon nicely. You can also top your pancakes with extra berries after cooking for an even more delightful treat. If you need a gluten-free choice, swap the all-purpose flour for a gluten-free blend. Many brands offer blends that work well in pancakes. Make sure your baking powder is gluten-free too. The texture may differ slightly, but they will still be fluffy and tasty. You might also try almond flour or oat flour for a different flavor. Just remember to adjust the liquid if needed, as these flours absorb moisture differently. To make vegan lemon poppy seed pancakes, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Also, use plant-based milk instead of regular milk. Coconut or almond milk works great. Finally, swap melted butter for coconut oil or a vegan butter substitute. These changes maintain the pancake's great taste while making them plant-based. To store leftover pancakes, let them cool first. Place them in a single layer on a plate. Cover the plate with plastic wrap or foil. You can also stack them with parchment paper in between. This prevents them from sticking together. Store the pancakes in the fridge for up to three days. They will taste best when fresh, but they still remain good for a few days. To reheat pancakes, use the microwave or a skillet. If you use the microwave, place pancakes on a plate. Heat them for about 20-30 seconds. Check to see if they are warm enough. If not, heat for another 10-15 seconds. For the skillet, warm it on medium heat. Add a little butter or oil, then place the pancakes in the skillet. Heat for about 1-2 minutes on each side until warm and slightly crisp. Freezing pancakes is easy and a great way to save them. Once cooled, stack them with parchment paper in between each pancake. Place the stack in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. Label the bag with the date. Pancakes can be frozen for up to two months. When ready to eat, just reheat them straight from the freezer! Yes, you can use whole wheat flour. It adds a nutty flavor and makes the pancakes denser. Use the same amount as all-purpose flour. You might need to add a little more milk to keep the batter smooth. Whole wheat flour also packs in more nutrients, which is a plus! To make the pancakes dairy-free, simply swap out the milk and butter. Use almond milk, oat milk, or any other plant-based milk. For butter, use coconut oil or a dairy-free butter substitute. This keeps the taste great while catering to dairy-free diets. You can serve these pancakes with maple syrup, fresh fruits, or yogurt. Berries like strawberries or blueberries pair well with lemon. A sprinkle of extra lemon zest adds a nice touch too. You can also try whipped cream for a special treat! This post covered all you need for perfect Lemon Poppy Seed Pancakes. We looked at essential ingredients and substitutions, along with dietary variations. I shared step-by-step instructions and tips for fluffy pancakes. You discovered fun options like adding berries and vegan recipes. Plus, I gave you storage tips to keep pancakes fresh. Pancakes are simple yet delicious. With these ideas, they can fit any diet and occasion. Now, go enjoy making your fluffy pancakes!

Lemon Poppy Seed Pancakes

Start your morning with delicious Lemon Poppy Seed Pancakes that are sure to brighten your day! These fluffy pancakes combine zesty lemon with crunchy poppy seeds for a delightful twist on breakfast. Perfect for a cozy brunch, they are quick and easy to make in just 20 minutes. Drizzle with maple syrup for an extra touch of sweetness. Click through to explore the recipe and enjoy this refreshing pancake treat!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 tablespoon poppy seeds

1 tablespoon baking powder

1/4 teaspoon salt

1 tablespoon sugar

1 cup milk

1 large egg

2 tablespoons melted butter

Zest of 1 lemon

2 tablespoons fresh lemon juice

Maple syrup for serving

Instructions
 

In a mixing bowl, combine the all-purpose flour, poppy seeds, baking powder, salt, and sugar. Whisk together to ensure even distribution of the dry ingredients.

    In a separate bowl, mix the milk, egg, melted butter, lemon zest, and lemon juice. Whisk until fully combined.

      Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it's okay if there are a few lumps. Avoid overmixing to keep the pancakes fluffy.

        Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.

          Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes or until golden brown.

            Remove pancakes from heat and keep warm while you repeat with the remaining batter.

              Serve the pancakes warm, drizzled with maple syrup and garnished with extra lemon zest if desired.

                Prep Time: 10 min | Total Time: 20 min | Servings: 4