Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes

Pancakes are definitely a favorite of mine on the weekends, when the start to the day is slow and I have time to make a leisurely breakfast. Lemon and poppy seeds have long been a much-loved combination to me, so I decided to incorporate the ingredients into pancakes for a new weekend recipe. These turned out to have just the right amount of tanginess from the lemon and crunch from the poppy seeds. I will definitely be making them again soon. This recipe is perfect for adding a little zest to your morning.


Because I had some fresh blueberries on hand, I decided to top the pancakes with a blueberry syrup. To make this you simply mix blueberries and maple syrup together in a pan on the stove, over low heat. It was a delicious accompaniment.


To make the pancakes, first mix together the flour, baking powder, salt, sugar, and lemon zest in a large bowl.

In a separate bowl, mix together the yogurt, milk, eggs, and vanilla.

Then pour the wet ingredients into the dry and stir until just combined. You don’t want to overmix the ingredients – a few small lumps are okay. Fold in the poppy seeds.


Heat the pan or griddle to medium-high. To test for the right temperature, drop a bit of water onto the pan. It should dance or sizzle. Spray the pan with cooking spray.

Pour about 1/4 cup of batter onto the pan. Once bubbles begin to appear on the surface or when the bottom is golden, flip the pancake. Continue cooking until the pancake is cooked through. Usually I keep the cooked pancakes warm in the oven until the rest are finished.


The pancakes go perfectly with some blueberry topping, or just regular maple syrup.

Lemon Poppy Seed Pancakes
The pancakes go perfectly with some blueberry topping, or just regular maple syrup.
Recipe type: Breakfast
Serves: 12 pancakes
  • 1½ cups unbleached all-purpose flour
  • 2 tsp baking powder
  • pinch of salt
  • 3 tbsp sugar
  • 4 tbsp lemon zest (about 3 lemons)
  • ½ cup plain Greek yogurt
  • 1 cup skim milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 tbsp poppy seeds
  1. In a large bowl, whisk together the dry ingredients.
  2. In a separate bowl, whisk together the wet ingredients. Then add the wet ingredients to the dry ingredients. Stir together until just combined. Fold in the poppy seeds.
  3. Heat a griddle or non-stick skillet to medium high. Spray the pan with cooking spray. Pour ¼ cup of pancake batter onto the pan. When the pancakes start to bubble on the surface, flip over.
  4. Cook until pancakes are slightly golden brown on both sides.
  5. Repeat with the remaining batter.



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