Lemon Poppyseed Pancakes

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If you’re looking for a quick but delicious breakfast that will fill your family up, these lemon poppyseed pancakes are the way to go! The lemon brings just the right amount of citrus, while the poppyseeds provide a nice crunch. They’re so good that my kids don’t even need syrup!

This recipe comes together rather quickly. I help pull out all of the ingredients and then I let my kids do the measuring and whisking. Be careful not to overmix. The key to a fluffy pancake is to mix the batter just until the wet and dry ingredients are combined. You should still have some lumps in your batter. We are avoiding the over-development of gluten here.

Lemon Poppyseed pancakes
Luca is on wet ingredients and Cora is on dry ingredients.

Another trick to great pancakes is to use room temperature ingredients. I warm my buttermilk in the microwave for 30-45 seconds, my eggs are always at room temperature, and I cool the butter slightly after melting. Adding melted butter to cold milk will make your butter seize up and then you’ll have tiny pools of butter in your pancakes. I mean, that’s not necessarily a bad thing. I love butter. ?

Once your batter is mixed, let it set while you prepare the pan. That gluten we are trying to avoid? Well, resting allows the gluten to relax, which results in lighter and fluffier pancakes. Turn the stove on medium heat and put a nice thin layer of butter in the pan. I have made these pancakes in every kind of pan without any problems. Let the pan get nice and hot (but don’t burn the butter) before pouring the pancake batter in.

You could use an ice cream scoop or a pancake dispenser if you have one. I simply use a large spoon to guide the batter onto the pan and gently spread it out. Avoid spreading too much. Now, let science do its magic.

Don’t flip the pancake as soon as you see bubbles form. Wait until those bubbles start popping. Now flip and let it cook another 2-3 minutes on the other side. Do NOT press the pancake down with the spatula (I’m talking to my husband here).

Lemon poppyseed pancakes

I usually serve as I go, which means we never sit down and eat pancakes together as a family. Yes, that’s the cross I bare. However, you can keep them warm on a baking sheet or a cast iron skillet in a 200° oven until ready to serve.

Top with butter, syrup or this AH-MAZING lemon maple syrup.

Did your family love them as much as mine does? Did your kids get involved with the cooking? Please let me know in the comments!


Lemon Poppyseed Pancakes

Recipe by Amanda Innes-ShareefCourse: BreakfastDifficulty: Easy


Prep time


Cooking time






  • All purpose flour 1 1/3 cups

  • Sugar 1/3 cup

  • Baking Powder 1 Tbsp

  • Baking soda 1/2 tsp

  • Salt 1/4 tsp

  • Buttermilk 3/4 cup

  • Egg 1

  • Butter, melted 4 Tbsp

  • Zest of 1 1/2 lemons

  • Juice of 1 lemon

  • Poppyseeds 2 Tbsp


  • Add first 5 ingredients plus lemon zest to medium sized mixing bowl. Whisk so that no lumps remain.
  • In a small bowl, combine buttermilk, egg, lemon juice and melted butter. Whisk until well combined.
  • Pour wet ingredients into dry ingredients. Whisk until just combined. Do not overmix. You should still see lumps.
  • Add poppyseeds and gently fold in with spatula.
  • While batter rests (about 10 minutes), prepare your pan. Place over medium heat and allow to get very hot (not smoking). Butter the bottom of the pan.
  • Add pancake batter (about 1/2 cup) and spread gently into a circle. Once bubbles form on top of the pancake and begin popping, flip the pancake over. Cook another 2-3 minutes.


  • Don’t rest your pancake batter in the refrigerator overnight. The baking powder and baking soda will not activate correctly. I recommend resting on the counter for at least 10 minutes and no longer than an hour.