Lemon Poppy Seed Pancakes

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Lemon Poppy Seed Pancakes


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 3 tbsp poppy seeds
  • 2 tbsp lemon zest
  • 2 cups buttermilk
  • 2 large eggs
  • 2 tbsp unsalted butter, melted


  • 7 tbsp powdered sugar
  • 3 tbsp fresh lemon juice


  1. Combine flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
  2. In another large bowl, whisk two eggs. Add the buttermilk, melted butter, poppy seeds, and lemon zest. Mix to combine.
  3. Add the dry mixture to the wet mixture, and stir until just combined. Don’t overmix the batter.
  4. Heat a skillet or griddle over medium-high heat. Add butter or nonstick spray to surface. Once warm, spoon 1/3 cup of batter onto the hot surface. Cook until bubbles form on top, about 3 minutes. Flip and cook until other side is is lightly browned, about 2 minutes. 
  5. Remove and plate if serving immediately. If not, place on baking pan in a warm oven.
  6. Top with butter and fresh lemon glaze.