Lemon Poppy Seed Pancakes

This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.

Fluffy, citrusy, and packed with poppy seed crunch, these lemon poppy seed pancakes bring all the bright flavors of your favorite muffin to the breakfast table. A warm stack topped with a sweet lemon glaze is the perfect way to start a lazy Sunday morning or make any day feel extra special!

An image of lemon poppy seed pancakes stacked on a plate.

Table of Contents

Why We Love This Recipe
What You’ll Need
How to Make Lemon Poppy Seed Pancakes
Recipe FAQ’s
Tips for Success
What to Serve with Lemon Poppy Seed Pancakes
Substitutions and Variations
More Delicious Pancake Recipes to Make Again and Again
Lemon Poppy Seed Pancakes Recipe

These lemon poppy seed pancakes are everything a good pancake should be—fluffy, tender, and full of flavor. The bright lemon flavor shines through thanks to plenty of lemon zest and a splash of lemon extract, while the poppy seeds add just the right amount of texture. Drizzling them with a tangy lemon sugar glaze instead of traditional warm maple syrup makes them even more irresistible.

I love how this recipe brings together my two favorite things—pancakes and lemon poppy seed muffins—in one delicious bite. Every time I make them, they disappear fast, with my family raving about the fluffy texture and hint of citrusy flavor in every bite. And if you love a fun twist on classic breakfast recipes, this one is bound to become your new favorite!

If you love all things lemon, don’t miss my Bakery Style Lemon Poppy Seed Muffins, Lemon Ricotta Pancakes, Lemon Blueberry Bread, Easy Homemade Lemon Curd, and Lemon Poppy Seed Zucchini Bread—perfect for any morning!

Why We Love This Recipe

The bright citrus flavor from fresh lemon zest and juice makes these pancakes taste extra fresh and vibrant.
The simple lemon glaze adds just the right amount of sweetness without overpowering the citrusy flavor.
They’re easy to make with simple pantry staples, making them perfect for a lazy Sunday morning or meal prepping for the next day.

Lemon glaze and blueberries over a stack of pancakes.

Lemon Poppy Seed Pancakes on white plates with blueberries.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

All-Purpose Flour – The base of the pancake batter, giving the pancakes their soft, fluffy texture. You can swap in oat flour, almond flour, or even whole wheat flour for a different twist.
Granulated Sugar – Adds just a touch of sweetness to balance the tart lemon flavor.
Baking Powder & Baking Soda – These leavening agents help create light and airy pancakes with the perfect rise.
Salt – A little salt enhances the overall flavor and keeps the pancakes from tasting flat.
Milk – Provides moisture and helps bind the ingredients together; regular milk works great, but buttermilk can add extra richness.
Large Eggs – Essential for structure and fluffiness, giving the pancakes their signature lift.
Salted Butter – Melted into the batter for a rich, buttery taste, plus a little extra for greasing the pan.
Poppy Seeds – The star of the show, adding texture and a subtle nutty flavor to every bite.
Lemon Zest & Fresh Lemon Juice – Fresh lemons bring a bright citrusy flavor that makes these pancakes shine.
Powdered Sugar & Fresh Lemon Juice – Creates a smooth, sweet glaze to complement the tangy lemon flavor.

How to Make Lemon Poppy Seed Pancakes

Mix dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed, so you don’t end up with surprise clumps of baking soda in a bite of pancake.
Combine wet ingredients. In a separate bowl, whisk the milk, eggs, melted butter, poppy seeds, lemon zest, and lemon juice until well blended. The fresh lemon juice will add brightness, while the melted butter gives the pancakes a rich, slightly crisp edge.

Ingredients for lemon poppy seed pancake batter.

Bring batter together. Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. A few small lumps are fine—overmixing can lead to dense pancakes instead of that soft, fluffy texture. Let the batter rest for a few minutes to help the flour absorb the liquids.

Lemon poppy seed pancake batter in a bowl with a wooden spoon.

Cook pancakes. Heat a large skillet or griddle over medium heat and lightly grease it with butter or nonstick spray. Pour about ⅓ cup of batter onto the hot pan for each pancake, leaving space between them to spread. Cook until bubbles form on the surface and start to pop, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.

An overhead image of pancakes cooking in butter on a griddle.

Make lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed—it should be thin enough to drizzle but thick enough to coat the pancakes.
Serve and enjoy. Stack the warm pancakes onto plates, drizzle generously with the lemon glaze, and top with fresh fruit like strawberries or blueberries. Serve immediately and enjoy the perfect combination of citrusy flavor, soft texture, and poppy seed crunch!

A stack of lemon poppy seed pancakes on a plate with a lemon slice and blueberries on top.

Recipe FAQ’s

What can I use instead of lemon glaze?

If you prefer something different, try serving these pancakes with warm maple syrup, blueberry sauce, or even a dollop of lemon curd for extra citrusy flavor.

Do I have to let the batter rest?

Letting the batter rest for a few minutes allows the flour to fully hydrate and helps create fluffier pancakes, so it’s definitely a good idea!

Can I make these pancakes ahead of time?

Yes! You can cook the pancakes in advance and store them in the fridge for up to three days. Reheat them in a toaster oven or on a skillet over medium-low heat for the best texture.

Can I freeze leftover pancakes?

Absolutely! Let them cool completely, then stack them with parchment paper between each one and store them in a freezer-safe bag. When ready to eat, pop them in the toaster oven or warm them in a pan until heated through.

Tips for Success

Let the batter rest for a few minutes before cooking to ensure a light, fluffy texture.
Use fresh lemon zest and juice for the best bright citrus flavor—bottled lemon juice just doesn’t compare.
Cook the pancakes over medium heat to get that golden brown color without burning them.
Flip the pancakes only once when bubbles appear and pop on the surface; flipping too soon can make them dense.
Lightly grease the pan with just enough butter or oil to prevent sticking without making the pancakes greasy.

What to Serve with Lemon Poppy Seed Pancakes

Fresh fruit like strawberries, blueberries, or raspberries add a naturally sweet contrast to the bright citrus flavor.

A dollop of lemon curd or a smear of cream cheese makes them feel extra indulgent.

For a savory balance, serve them with crispy bacon or Smoked Salmon Scrambled Eggs on the side.

And of course, don’t forget a drizzle of warm maple syrup or a dusting of powdered sugar for the perfect finishing touch!

A stack of pancakes with lemon glaze and blueberries.

Substitutions and Variations

Replace regular milk with buttermilk for a richer, tangier pancake.
Use orange juice and orange zest instead of lemon for a fun citrus twist with a slightly sweeter flavor.
Add a handful of fresh blueberries to the batter for a burst of fruity sweetness that pairs perfectly with the lemon.
Skip the lemon glaze and serve with warm maple syrup, blueberry sauce, or a dusting of powdered sugar for a classic pancake experience.
Make them extra indulgent by spreading a layer of cream cheese or lemon curd between each pancake in the stack.

More Delicious Pancake Recipes to Make Again and Again

Did you make this recipe?

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