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Breakfast Recipes

Lemon Poppy Seed Pancakes

These lemon poppy seed pancakes are light, fluffy, and full of lemon flavor. No buttermilk or special flour needed, this small batch recipe is perfect for two, serve with softened butter, warm maple syrup, and an extra squeeze of lemon. All you need for a delicious batch of lemon pancakes is a griddle pan or large saute pan, a few simple ingredients, and about 15 minutes. I also recommend mixing a little lemon juice or zest into the maple syrup for even more lemon flavor, you also can’t go wrong with an extra sprinkle of poppy seeds!

Over head shot of pancakes with butter and lemon wedge.

Can I freeze my pancakes?

Absolutely! These do great in the freezer.

Simply allow the pancakes to cool completely, transfer to an airtight container or bag labeled with the date, and freeze until needed. These will stay fresh for 3-4 months. To reheat, take out as many pancakes as you want, either reheat in a toaster or wrap in a paper towel and microwave for about 30 seconds.

If you like these lemon poppy seed pancakes,

try these other lemon recipes!

Italian Lemon Cookies

Lemon Poppy Seed Sugar Cookies

Stack of lemon pancakes with syrup, butter, and poppy seeds.

Instructions for the lemon poppy seeds pancakes:

In a small mixing bowl combine the flour, baking powder, and salt. Stir to combine, set aside.

In a medium mixing bowl combine the melted butter and sugar, whisk to combine. Add in the egg and vanilla. Slowly mix in the milk. Add in the dry ingredients and mix until combined and lump free. Add in the lemon juice, zest, and poppy seeds, stir to combine.

Heat a large skillet or griddle over medium heat, grease with butter or cooking spray. Use a 1/3 cup dry measuring cup, pour batter onto the greased griddle, cook over medium until bubble start to form on top of the pancake 2-3 minutes. Flip and cook for a another 1-2 minutes until set. Transfer to a plate and repeat with the remaining batter. Serve with soft butter, maple syrup, extra poppy seeds, and fresh lemon wedges.

Stack of lemon pancakes, cut, with fork.

Lemon Poppy Seed Pancakes

5 from 1 vote
Course: Breakfast
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Author: The Hearty Life
Cost: $
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Ingredients: 

  • 3 tbsp Unsalted butter, melted
  • 1/4 cup Granulated sugar
  • 1 Egg
  • 1 tbsp Vanilla extract
  • 1 cup Milk or non-dairy substitute
  • 1 cup All-purpose flour
  • 3 tsp Baking powder
  • 1 tsp Salt
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Lemon zest
  • 2 tbsp Poppy seeds
  • Maple syrup and butter for garnish

Instructions:

  • In a small mixing bowl combine the flour, baking powder, and salt. Stir to combine, set aside.
  • In a medium mixing bowl combine the melted butter and sugar, whisk to combine. Add in the egg and vanilla. Slowly mix in the milk. Add in the dry ingredients and mix until combined and lump free. Add in the lemon juice, zest, and poppy seeds, stir to combine.
  • Heat a large skillet or griddle over medium heat, grease with butter or cooking spray. Use a 1/3 cup dry measuring cup, pour batter onto the greased griddle, cook over medium until bubble start to form on top of the pancake 2-3 minutes. Flip and cook for a another 1-2 minutes until set. Transfer to a plate and repeat with the remaining batter. Serve with soft butter, maple syrup, extra poppy seeds, and fresh lemon wedges.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Stack of lemon pancakes with maple syrup drip and pads of butter.

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.