Looking for a fun, flavorful and fruity breakfast? Then you have to make a stack of these delicious Lemon Poppy Seed Pancakes. The whole family will love them.
I’m a pancake fanatic, always have been, always will be. I love allllll the pancakes. Especially these Lemon Poppy Seed Pancakes. They are so flavorful and easy to whip up.
These are a recipe that I have been making for a long time now as my whole family loves the flavors of lemon, and I love lemon poppy seed anything.
Plus these don’t have your average syrup on them, it has a delicious lemon glaze that really puts these pancakes over the top! You can also top with regular maple syrup if you like.
We are pancake lovers in this house and we love to play around with flavors, now we love a good regular pancake recipe, but when you get lemon involved – oh boy it’s over.
These Lemon Poppy Seed Pancakes are a super hit among our family, they just cannot get enough of them, and neither will you once you whip up a batch!
With the flavor in the pancakes and the glaze on top it really is a match made in heaven, trust me! If you love the muffin you will love these.
Some of my other favorite breakfast recipes that we have on our site include Sour Cream Coffee Cake, Easy Chocolate Chip Muffins and Chocolates Donuts.
WHY THIS RECIPE WORKS:
- Easy to find ingredients help this recipe whip up quick.
- You can easily double the batch to serve to more people.
- You can use different syrups if you choose.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
All-purpose flour
Poppy seeds
Granulated sugar
Baking powder
Salt
Milk
Lemon juice
Lemon zest
Egg
Butter
Vanilla extract
Powdered sugar
HOW TO MAKE LEMON POPPY SEED PANCAKES, STEP BY STEP:
- In a large bowl, whisk together the flour, poppy seeds, sugar, baking powder, and salt, set aside.
- In a medium bowl, whisk together the milk, lemon juice, lemon zest, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry until combined, but do not overmix, if it is a little lumpy that is okay. Let the bowl sit on the counter for 5 minutes.
- Heat a skillet over medium to medium-high heat. Spray with cooking spray. Pour ¼ – ⅓ cup of the batter onto the hot skillet, spread the batter out a little on the sides.
- Let cook until you start to see bubbles forming in the center of the pancake, about 3-4 minutes, flip the pancake over and cook an additional 2 minute or until cooked through in the center.
- Repeat with the remaining batter.
- To make the glaze, whisk together the powdered sugar, lemon juice, and vanilla in a small bowl. Serve the pancakes with the glaze and/or maple syrup.
DO I HAVE TO USE FRESH LEMON JUICE?
It is preferred that you do, but if you would like bottled lemon juice will work just the same. We just usually have lemons around so we like to use the fresh whenever we get the chance.
CAN I USE MAPLE SYRUP?
Absolutely! We have made these with and without the glaze and just used maple syrup which really does go well with the flavor of the lemon.
I would say to use real maple syrup as the flavor is better and we prefer it over the bottled brands that aren’t the real deal. Try this Lemon Poppy Seed Pancake recipe with both the glaze and syrup and see what you like best.
It is all about personal preference, if you’re going for a more fun sweet breakfast then the glaze is perfect, if you are going for a more traditional breakfast then the syrup is best.
CAN THIS RECIPE BE DOUBLED?
Absolutely, this already makes around 10 pancakes but if you are like us you might want to double it because we tend to eat a lot of these.
Also you can keep these for later, they store well so you can always just use them at another time when you don’t want to have to make breakfast and have something already ready for you!
HOW TO STORE:
If you have leftover pancakes then they are best to be refrigerated. We like to store ours in an airtight container and separate the pancakes with piece of parchment paper so they don’t stick together.
If stored properly in the refrigerator they should last up to 5 days. You can reheat them in the microwave.
You can also freeze these Lemon Poppy Seed Pancakes. Let them cool completely and repeat the steps on storing in the refrigerator, place them in in the freezer where they will keep for up to 6 months.
Let them defrost in the refrigerator, then you can reheat them in the microwave to serve again.
TIPS AND TRICKS:
- Fresh lemon juice is preferred but you can use bottled lemon juice if necessary.
- We like to add lemon zest as it gives added flavor but you can omit this is you don’t have lemons and only bottled lemon juice.
- You can double this recipe to serve more people or have some to store for later
- The pancakes can be frozen, see my tips above on how to do that.
- Add some blueberries to each pancake if you want a lemon blueberry mixture.
Looking for a fun, delicious and easy breakfast recipe the whole family will love? Then you need to whip up a batch of these Lemon Poppy Seed Pancakes!
If you like this recipe you might also like:
If you’ve tried these LEMON POPPY SEED PANCAKES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Lemon Poppy Seed Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup poppy seeds
- 2 Tbs granulated sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup whole milk
- 1/4 cup lemon juice fresh squeezed
- 1 lemon zested
- 1 large egg lightly beaten
- 3 Tbs unsalted butter melted
- 1 tsp vanilla extract
For the glaze:
- 1 1/2 cup powdered sugar
- 2 Tbs lemon juice fresh squeezed
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, poppy seeds, sugar, baking powder, and salt, set aside.
- In a medium bowl, whisk together the milk, lemon juice, lemon zest, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry until combined, but do not overmix, if it is a little lumpy that is okay. Let the bowl sit on the counter for 5 minutes.
- Heat a skillet over medium to medium-high heat. Spray with cooking spray.
- Pour 1/4 - 1/3 cup of the batter onto the hot skillet, spread the batter out a little on the sides.
- Let cook until you start to see bubbles forming in the center of the pancake, about 3-4 minutes, flip the pancake over and cook an additional 2 minute or until cooked through in the center.
- Repeat with the remaining batter.
- To make the glaze, whisk together the powdered sugar, lemon juice, and vanilla in a small bowl.
- Serve the pancakes with the glaze and/or maple syrup.
Notes
- Fresh lemon juice is preferred but you can use bottled lemon juice if necessary.
- We like to add lemon zest as it gives added flavor but you can omit this is you don't have lemons and only bottled lemon juice.
- You can double this recipe to serve more people or have some to store for later
- The pancakes can be frozen, see my tips above on how to do that.
- Add some blueberries to each pancake if you want a lemon blueberry mixture.
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