Lemon Poppy Seed Pancakes
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!
Servings: 4 servings
Ingredients
- 2 cups (282g) all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups milk
- 2 large eggs
- ¼ cup salted butter melted
- ⅓ cup poppy seeds
- Zest and juice from 2 large lemons
Glaze
- 2 cups (240g) powdered sugar
- 3-4 Tablespoons fresh lemon juice
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.2 cups (282g) all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, whisk milk, eggs, melted butter, poppy seeds, lemon juice, and zest together. Add to dry ingredients, stirring to combine.1 ¾ cups milk, 2 large eggs, ¼ cup salted butter, ⅓ cup poppy seeds, Zest and juice from 2 large lemons
- Heat a griddle or large frying pan over medium heat. Add a little butter, oil, or cooking spray.
- Pour batter (about ⅓ cup at a time) onto a hot pan, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
- Whisk powdered sugar and lemon juice together to form a glaze. Serve with pancakes to drizzle over top.2 cups (240g) powdered sugar, 3-4 Tablespoons fresh lemon juice
Notes
Storage & Make Ahead
- Store: Let the pancakes cool completely, then stack them with parchment paper between each one and store them in an airtight container in the fridge for up to three days.
- Freeze: Place cooled pancakes in a freezer-safe bag with parchment paper between them to prevent sticking. They’ll stay fresh for up to two months and can be reheated straight from frozen.
- Reheat: For the best texture, warm pancakes in a toaster oven or a skillet over medium-low heat until heated through. If you're in a hurry, a quick zap in the microwave works too.
- Make Ahead: You can mix the batter the night before and store it in the fridge. Just give it a gentle stir before cooking, and you’ll have fresh, fluffy pancakes in no time!
Nutrition
Calories: 754kcal | Carbohydrates: 129g | Protein: 14g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 807mg | Potassium: 334mg | Fiber: 3g | Sugar: 77g | Vitamin A: 647IU | Vitamin C: 4mg | Calcium: 395mg | Iron: 4mg
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