• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

 logo

  • Recipes
    • Breakfast
    • Sides
    • Soup
    • Main Meals
    • Healthy
    • Dessert
    • Drinks
  • Eating Out
  • About Me
    • Privacy Policy
  • Resources
    • Must Have Kitchen Tools
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest

Lemon Poppyseed Pancakes

Jan 27, 2020 · 10 Comments

Jump to Recipe
lemon poppyseed pancakes on a plate with maple syrup

These lemon poppyseed pancakes are tender, tangy and plenty delicious. It’s like your ideal muffins in pancake form! Easy to make, great texture and perfect flavor, I guarantee these will become a favorite.

I’ve been making these pancakes for years and years. The recipe is from Joy the Baker , one of my favorite sources for anything sweet- especially breakfast/brunch recipes. You’ll find these recipes of hers one my site as well:

Cinnamon Sugar Pull Apart Bread

Chocolate Loaf Cake

The lemon poppyseed flavor is obviously a match made in heaven, and these pancakes are so delicious because the base is the perfect tender and light buttermilk pancake, but amped up with lemon flavor and little crunchy bursts of poppyseed.

pouring maple syrup on a stack of lemon poppyseed pancakes

How to make lemon poppyseed pancakes:

You are tweaking a buttermilk based pancake recipe by adding three key components:

lemon zest, and plenty of it, lemon juice, and poppy seeds

Have you ever had a lemon poppy seed dessert you haven’t liked? No? Then you are definitely going to love these pancakes.

Assembled ingredients of lemon poppy seed pancakes

How to make buttermilk:

If you don’t have buttermilk in the fridge (who does?) there’s an easy at home substitute. Some people use ready laban drink (common in the Middle East) but I found that that sometimes thickens a batter more than usual. What I prefer doing is:

For every 1 cup of buttermilk, measure 1 tbsp of white vinegar or lemon juice (I usually use the vinegar), then pour fresh milk over this to make up 1 cup of milk. It’s easier to use a larger measuring jug to avoid spilling. Let mixture stand for 5 minutes, in which time the vinegar or lemon juice will have soured the milk and basically turned it into buttermilk- you’ll see that it clots or foams a little. Stir, and use in your recipe as directed.

Pancake mixing method:

As is common in most pancake recipes, you’ll mix by:

Combining the dry ingredients in a bowl (flour, baking powder, baking soda, and salt) There’s plenty of baking powder here for that extra lift and tenderness.

Combining the wet ingredients in a separate bowl (eggs, vanilla, buttermilk, melted butter and lemon juice.)

Then adding the wet ingredients into the dry until combined. Two things to keep in mind

  1. Don’t over mix the batter- this will result in tough and chewy pancakes. Lumps are totally fine, you just need to mix enough that you don’t see dry pockets of flour.
  2. This recipe asks that you rest the pancake batter for 10 minutes. While this isn’t strictly recipe, what this enables is that the gluten that develops while mixing relaxed slightly, leading to more tender pancakes. This is about the time you need to start preparing your pan and heating them, so if you are in a hurry, just leave the batter aside for a few minutes while you heat the skillet.
Lemon poppy seed pancake batter in mixing bowl with whisk

How to make pancakes fast when you don’t have a griddle:

I always use two stove burners, two skillets, and work on cooking up two pancakes at once. I’ll pour batter in one skillet, then immediately onto the other skillet on the other stove burner, flip the first pancake then the second and repeat! It makes all that flipping work go by much faster.

How to keep pancakes warm:

My favorite tip, also from Joy the Baker, is to heat the oven slightly while you are cooking up the pancakes (90 C or 200 F). Place a large baking sheet in the oven. As soon as a pancake is cooked, slide it onto the baking sheet and leave it in the oven while you finish up all the batter. This enables the pancakes to stay warm without steaming and becoming soggy (like they would if you just covered them with foil). The low oven temperature means they won’t over bake. I do this every time I make pancakes!

Storing leftover pancakes:

Oh pancakes freeze WELL. So don’t worry if you have extra pancakes left over. Pancakes will keep in the fridge tightly covered for a couple days, or can be frozen for up to 2 months. This is how to freeze and reheat them:

Place the pancakes on a baking sheet in a single layer and pop this baking sheet in the freezer for 30 minutes to an hour or until pancakes are frozen solid. This will keep them from sticking together when you put them in a freezer bag.

Place in freezer bag, seal tightly and label. When you want to eat them, you can pull as many as you need straight out of the bag. Just microwave to reheat- start at 15 seconds and then add 5 second intervals until warmed through. Not quite as perfect as fresh pancakes but pretty darn close.

top down shot of lemon poppyseed pancakes with a bite taken out

What to serve lemon pancakes with?

I like to sprinkle some extra lemon infused sugar on top, and then drizzle with pure maple syrup. These would pair fabulously with berries, especially blueberries. You can try topping with honey instead of syrup!

top down shot of lemon poppyseed pancakes with a bite taken out

Lemon Poppyseed Pancakes

Farah Abumaizar
Homemade pancakes get an upgrade- tender buttermilk pancakes infused with lemon and poppy seeds for a new breakfast favorite
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Cuisine American
Servings 6 people
Calories 334 kcal

Ingredients
  

  • 2 tbsp granulated sugar
  • 2 tbsp fresh lemon zest
  • 2 cups all purpose flour (250 g)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups buttermilk* *see recipe notes for instructions on making your own
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 4 tbsp unsalted butter, melted 56 grams, 1/2 a stick
  • 2 tbsp poppy seeds
  • extra butter or pan spray for cooking

Instructions
 

  • In a small bowl, combine the sugar and lemon zest, rubbing the zest in with your fingertips until the sugar is pale yellow and scented.
  • In a large bowl, whisk together dry ingredients (flour, baking powder, baking soda and salt). Add the lemon sugar and whisk until combined.
  • In a separate bowl, whisk together buttermilk, eggs, vanilla, lemon juice and melted butter. Pour this wet ingredient mixture into the dry ingredients, and stir until just combined, a lumpy batter is fine.
  • Let the batter rest for 10 minutes, meanwhile heat your griddle or frying pan on the stove. Grease with some butter or non stick cooking spray.
  • When batter has rested, scoop out 1/4 cup of a batter at a time onto frying pan. Cook until bubbling on one side and golden brown on the other, then flip and cook for another 1 minute or so until golden brown on both sides. See recipe notes on how to keep finished panakes warm until you are done cooking all the batter.
  • Serve with pure maple syrup and enjoy!

Notes

Recipe from Joy the Baker.
  1. For each cup of homemade buttermilk, measure 1 tbsp of white vinegar or lemon juice into a measuring cup or jug, then fill up the remainder of the cup until the 1 cup mark with milk. Let it stand for 5 minutes until curdled and foamy, and whisk with a fork to mix. You’ll need 2 tbsp of white vinegar and to fill up the milk to the 2 cup mark for this recipe.
  2. Preheat the oven to 90 C (200F) and place finished pancakes on a baking sheet that’s placed in the oven. Every time a pancake is cooked and off the skillet transfer it to the baking sheet in the oven and they’ll stay warm and still crispy around the edges while you are finishing up, without overcooking.
 
 
Keyword pancakes, lemon

If you liked this recipe, you might like:

Sparkling Water Pancakes

Dutch Baby

Lemon Turmeric Cake

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Breakfast, Recipes

Reader Interactions

Comments

  1. Anjali says

    January 29, 2020 at 11:41 am

    5 stars
    These pancakes turned out to be absolutely delicious! They were a nice way to change things up from our regular pancake breakfasts on the weekends – and my kids loved these too!

    Reply
    • Farah Abumaizar says

      January 29, 2020 at 11:47 am

      So glad to hear that Anjali!

      Reply
  2. Dannii says

    January 29, 2020 at 1:43 pm

    I always forget home much I love anything sweet and lemon flavoured. I have to try these.

    Reply
    • Farah Abumaizar says

      January 29, 2020 at 1:45 pm

      Lemon flavored treats are the best!🍋😍

      Reply
  3. Romina Degli Esposti says

    January 29, 2020 at 2:25 pm

    5 stars
    These pancakes are beautiful and so fluffy! I absolutely love the crunch from the poppy seed.

    Reply
    • Farah Abumaizar says

      January 29, 2020 at 2:28 pm

      Thanks so much Romina !

      Reply
  4. Adrianne says

    January 29, 2020 at 2:27 pm

    5 stars
    Lemon and Poppy seeds are one of my dream combinations, yum!! I love the flavours and textures and can’t wait for a weekend to try this recipe out. Cheers!

    Reply
    • Farah Abumaizar says

      January 29, 2020 at 2:28 pm

      I hope you love the recipe Adrianne!

      Reply
  5. Michelle says

    January 29, 2020 at 2:37 pm

    5 stars
    I love everything about these pancakes! Lemon and poppyseed is one of my all-time favourite flavour combos! And all in a pancake? Yes please!

    Reply
    • Farah Abumaizar says

      January 29, 2020 at 3:59 pm

      Great combination for sure!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get more stuff

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

we respect your privacy and take protecting it seriously

FeedFeed

Featured Recipes

Arabic Grills

Heaven Bars

Egyptian Goulash

Pink Hummus

Orange Blossom Cake

More

Footer

everylittlecrumb

Farah Abu Maizar | Food Lover
Just posted the recipe for the chicken and lamb sk Just posted the recipe for the chicken and lamb skewers on the blog! You’ll also find a recipe for Kafta skewers there- save this post or head to https://everylittlecrumb.com/arabic-grills/ linked in bio for all the recipes. Nothing like good old fashioned juicy skewers with a little bit of char to set the weekend mood 😍 And I know you’ll love this recipe!
.
.
.
.
.

#delish #shishtaouk #shishtaouk #skewers #bbqporn #chocolate #chickenrecipes #foodblog #instayum #yummy #winter #foodporn #foodtographyschool #foodphotography #grill #delish #foodfluffer #damnthatsdelish #kafta #kebab #hummus #grills #bbq #lebanesefood #middleeasternfood #lamb #redmeat #pitabread
Fluffy, soft and moist, this old fashioned orange Fluffy, soft and moist, this old fashioned orange cake is another @mrsclueless recipe that exceeded all my expectations. So yum! The only thing I did differently was work the orange zest into the sugar and add a tiny splash of orange blossom because I had a bottle just begging to be used. If you are living under a rock and not following @mrsclueless already, go now! Reposted her recipe below:

INGREDIENTS:
 
4 eggs, room temperature and separated (yolk from white)
1 1/2 cups sugar 300 g
1.5 tsp vanilla extract
1-2 tsp orange blossom water
zest of 2 oranges
1/2 cup vegetable or canola oil
1/2 cup room temperature butter 113 g
2.5 cups all purpose flour 312 g
2 tsp baking powder
1 cup fresh orange juice

INSTRUCTIONS:
 
Preheat oven to 350 F (180C) and prepare your cake pan by lightly greasing and lining with parchment paper or flouring. I used a 9 inch springform pan, you can also use a bundt cake.
Using your fingertips, work the orange zest into the sugar until the sugar has moistened and turned fragrant and changed into a pale yellow/orange color.
In the bowl of a mixer fitted with paddle or whisk attachment, mix the egg yolks, orange zest scented sugar, vanilla, and orange blossom water on medium high speed for 2-3 minutes or until pale yellow and fluffy.
Add the oil and the butter and mix until well combined.
Add the flour and baking powder and mix until just combined, then add the juice and mix until combined.

In a separate bowl (either with a handheld mixer, or transfer the cake batter to another bowl and thoroughly wash and dry the mixer bowl) use an electric whisk to whisk the egg whites on medium high speed for 2-4 minutes until they form peaks that hold their shape.
Fold the egg whites into the cake batter with a rubber spatula, I like to do this in three additions. Take care not to deflate the egg whites.
Pour batter into prepared cake pan and bake for 50-60 minutes or until skewer inserted in the center comes out clean. If the outside of the cake is browning too rapidly and the inside still isn't cook, cover loosely with foil for the remainder of the baking time. Start checking at 40 minutes, every oven is different.
Taco Tuesday 🌮! We drove a good 30 minutes to v Taco Tuesday 🌮! We drove a good 30 minutes to visit this tiny little Mexican joint in seihat called @cancun.sa . The best priced Mexican food I’ve ever encountered- nearly ever dish is under 20 riyals and it was all delicious! Small portions, which is good so you can try a bunch of stuff. Fave was the shrimp burrito and also loved the simple beef tacos, and cheesy quesadillas. Totally exceeded my expectations , I just wish it was closer to Khobar! Would you drive 30+ minutes to fulfill a 🌮 craving?
.
.
.
.
.

#foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #nachos #tortilla #tortillachips #partyfood #chipsandsalsa #mexicanfood #gamenight #sheetpan #tacos #tacotuesday #shrimp
Magic bars. Addictive! And so easy to make- a dige Magic bars. Addictive! And so easy to make- a digestive biscuit crust topped with chocolate chips and butterscotch chips, walnuts or pecans, sweetened coconut and condensed milk and baked until golden brown and bubbly. I dare you to stop at one! This weeks recipe for @tamimimarkets is a keeper- they have the best range of chocolate chips!

Ingredients:

2 cups digestive biscuit crumbs (200g)
1/2 cup butter, melted (113g)
1 cup semi sweet chocolate chips (150g)
1 cup butterscotch chips (150g)
3/4 cup chopped walnuts or pecans (100g)
1 cup sweetened shredded coconut (signature select)
1/2-2/3 container sweetened condensed milk (400g container)

Method:
1. Preheat oven to 180C. Mix the biscuit crumbs and melted butter until well combined, then press into a parchment paper lined 9x13 inch pan.
2. Layer by scattering the chocolate chips on top of the biscuits, followed by the butterscotch chips, the walnuts, then the shredded coconut. Evenly drizzle the condensed milk on top.
3. Bake for 25-38 minutes or until edges are golden brown and the condensed milk is bubbling. Cool completely before slicing.
I know that the weekend is over, but you can keep I know that the weekend is over, but you can keep the party going with easy sheet pan nachos. For a recent game night, we actually made our nacho chips from scratch and it was so easy (and yum!), I’ll probably never buy store bought tortilla chips again. To make homemade tortilla chips:

Ingredients:
As many corn tortillas as you want, we used 12 small corn tortillas 
Some salt for sprinkling.

Method: 
-Heat the oven to 190C (375F). Cut the tortillas into wedges, each tortilla will give you six wedges. 
- Lay in a single layer on a baking sheet. Bake for 6-7 minutes until starting to turn golden brown, then sprinkle with salt and turn over for another 6-7 minutes until golden brown and crunchy.
- Make nachos by sprinkling the tortilla chips with shredded cheddar cheese, and adding optionally refried beans and cooked ground beef. Bake until cheese is melted then remove from oven and top with anything you like:
- We used diced tomatoes, diced avocados, jalapeños, sliced black olives and chopped coriander. Serve with sour cream and salsa on the side 😍🥳 
.
.
.
.
.

#cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #nachos #tortilla #tortillachips #partyfood #chipsandsalsa #mexicanfood #gamenight #sheetpan
We celebrated my husbands birthday with lots of tr We celebrated my husbands birthday with lots of treats, but this cake from home business @littlecakecompanyy really stood out! The talented young woman behind this home business made him a gorgeously decorated cake we devoured. Moist and fluffy chocolate cake layered with Oreo cheesecake filling. Dreamy! I loved the alternative to a regular buttercream filling and the cake itself is so soft and moist. Definitely check out her page fir her flavors and range- like the Nutella cake pops that my kids fought over lol. Swipe to see the inside, would definitely order a cake from her again! Save this to remind you for your next occasion 🎂🥳.
.
.
.
.
.

#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish
I’m totally living the bbq life here. It’s bec I’m totally living the bbq life here. It’s become my mission to grill as many times as possible until it gets too hot to be outdoors. Lots of places in Khobar make it easy! We got these mini slider patties, potato buns, burger sauce and all the prepped and ready cut up veggies from @redmarblesa a newly opened premium butchery. Making hamburgers at home has never been this simple and convenient. I really like that it’s a one stop shot for your complete burger. Their burger sauce is really good too! Save this post for next time a burger craving hits!
.
.
.
.
.

#delish #shishtaouk #cakestagram #skewers #bbqporn #chocolate #bbqseason #foodblog #instayum #yummy #winter #foodporn #foodtographyschool #foodphotography #grill #delish #foodfluffer #damnthatsdelish #coleslaw #kebab #fries #grills #bbq #lebanesefood #middleeasternfood #lamb #sliders #burgers
Definitely one of my favorite ways to start the da Definitely one of my favorite ways to start the day. A cup of black coffee and a slice of cake 😍. Thank you @espresso_bh for always spoiling me with goodies and testing out your baked goods on me. I also have to shout out @azulmarblewll for their gorgeous marble trays. Wishing you all a happy Wednesday!
.
.
.
.
.

#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #espresso #blackcoffee
Load More... Follow on Instagram

Copyright © 2019 on the Seasoned Pro Theme