top down shot of lemon poppyseed pancakes with a bite taken out
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5 from 4 votes

Lemon Poppyseed Pancakes

Homemade pancakes get an upgrade- tender buttermilk pancakes infused with lemon and poppy seeds for a new breakfast favorite
Prep Time10 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Keyword: pancakes, lemon
Servings: 6 people
Calories: 334kcal
Author: Farah Abumaizar

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.