These Lemon Poppy Seed Pancakes are full of bright lemon flavor and are the perfect way to get the morning started! I love how just a little bit of the poppy seeds make the pancakes seem so festive and fun, too!

Lemon Poppyseed Pancakes Recipe | ©addapinch.com

These pancakes are right there at the top of my favorites list alongside my lemon blueberry pancakes recipe I’ve shared previously. There’s just something about the subtle burst of citrus in both of these recipes mingled with the sweetness of the pancake and warm maple syrup that I just love. Heaven!

This recipe begins by using my go-to buttermilk pancakes recipe. I then use lemon juice in whole milk in place of buttermilk as a substitute to amp up the lemon flavor. To add even more lemon flavor, I add in the zest of one lemon as well. Of course, if you prefer even more lemon flavor, you can increase the amount of zest you use in your pancakes based on your preference.

Lemon Poppyseed Pancakes Recipe | ©addapinch.com
Lemon Poppyseed Pancakes Recipe | ©addapinch.com

Who knew that two simple additions could make a pancake recipe so special! If you love lemon poppy seed anything, you’ll adore this pancake recipe. YUM!

Here’s my Lemon Poppy Seed Pancakes Recipe. Make them soon!

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Lemon Poppy Seed Pancakes Recipe

Robyn Stone
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Lemon Poppy Seed Pancakes make a delicious start to any morning. Filled with bright citrus, these lemon poppy seed pancakes are sure to become a favorite!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

Ingredients  

  • 2 cups self-rising flour
  • 3 tablespoons sugar
  • ½ teaspoon kosher salt
  • 2 cups whole milk
  • 2 tablespoons lemon juice
  • 2 eggs
  • 3 tablespoons butter, melted + butter for griddle and serving
  • lemon zest
  • 1 tablespoon poppy seeds

Instructions 

  • Combine dry ingredients and gently whisk through to mix.
  • Add lemon juice to whole milk and let stand for about five minutes to create a buttermilk substitute.
  • Add eggs and melted butter to milk mixture and whisk to combine.
  • Combine wet ingredients into the dry ingredients. Do not over mix. Add in poppy seeds and lemon zest and gently stir to combine.
  • Heat griddle over medium heat. Prepare griddle with butter. Drop ¼ cup scoops of batter onto griddle. Cook about 2 minutes, until pancake has cooked on the bottom and set on top. Flip once.
  • Top with a touch of butter while still piping hot.
  • Serve hot with your favorite maple or pancake syrup

Nutrition

Calories: 228kcal | Carbohydrates: 31g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 226mg | Potassium: 140mg | Fiber: 1g | Sugar: 8g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review




12 Comments

  1. How fun! I adore lemon poppyseed muffins, and I’m sure I could eat a large stack of these!

    Reply

  7. Just made these for dinner…yes I said dinner….awesome!!!!!best ever….
    Can I freeze the left over mix??and for how long

    Reply

    1. I’m so glad you loved them, Audrey. I’ve not frozen the batter, but I have gone ahead and made the pancakes and then frozen those in a zip top container. Perfect for those busy, busy mornings.