Lemon Poppy Seed Pancakes
These fluffy Lemon Poppy Seed Pancakes are infused with bright lemon zest and juice, dotted with crunchy poppy seeds, and finished with a sweet, tangy glaze. Made in under an hour, they’re perfect for weekend brunch or weekday meal prep, delivering a balanced breakfast that’s both comforting and refreshing.
Equipment
- 1 – Presto 22-Inch Ceramic Griddle
- (2) Mixing bowls (1 large, 1 medium)
- 1 – OXO Good Grips Whisk
- 1 – 1/4-Cup Measuring Scoop
- 1 – Pyrex 2-Cup Measuring Cup
- 1 – Rimmed Baking Sheet
Ingredients
For the Pancakes:
- 2 cups unbleached all-purpose flour
- ¼ cup poppy seeds
- 4 teaspoons baking powder
- ¾ teaspoon kosher salt
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon zest from about 2 lemons
- 2 large eggs optional for extra richness
- 1½ cups whole milk
- 3 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter melted and cooled
For the Lemon Glaze:
- ½ cup powdered sugar
- 2½ tablespoons fresh lemon juice
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, and kosher salt. Set this aside while preparing the wet mixture.
- Infuse Sugar with Lemon Zest: In a separate medium bowl, combine the lemon zest and granulated sugar. Using clean fingertips, rub the zest into the sugar until it resembles slightly damp sand—this releases the citrus oils and intensifies the lemon flavor.
- Whisk the Wet Ingredients: To the lemon-sugar mixture, add the eggs (if using), lemon juice, vanilla extract, and milk. Whisk until everything is well combined and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or whisk just until incorporated—do not overmix. Fold in the melted butter until evenly distributed throughout the batter.
- Preheat and Prepare the Griddle: Set your griddle to 325°F (or 160°C). If you're using a traditional griddle or skillet, lightly coat with nonstick spray or butter. For a ceramic surface, a touch of butter or coconut oil works well for natural nonstick performance.
- Cook the Pancakes in Batches: Using a ¼-cup scoop, pour the batter onto the hot surface, spacing them apart to allow room for spreading. Cook each pancake for 3 to 4 minutes, or until bubbles form on the surface and the edges appear set. Flip and cook an additional 2 minutes, or until both sides are golden brown.
- Keep Pancakes Warm: Transfer finished pancakes to a rimmed baking sheet and place them in a warm oven (or simply leave them inside with the oven light on) to keep them soft and warm until all batches are complete.
- Make the Lemon Glaze: While pancakes are cooking, whisk together the powdered sugar and lemon juice in a small bowl until smooth.Adjust the consistency by adding more juice for a thinner glaze or more sugar for a thicker finish.
- Serve and Enjoy: Stack pancakes onto plates and drizzle with lemon glaze. Optional: top with a pat of butter or a handful of fresh blueberries for a bright, fruity touch.
Notes
- No Eggs? No Problem. The eggs are optional; leaving them out still yields soft, fluffy pancakes thanks to the baking powder and milk.
- Make Ahead Tip: Prepare the dry and wet mixtures separately the night before and combine them in the morning for quick breakfast prep.
- Flavor Twist: Add a splash of almond extract or a spoonful of ricotta cheese to the batter for extra depth.
- Serving Ideas: These pancakes pair wonderfully with honey, blueberry compote, or Greek yogurt for added protein.
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month. Reheat in a toaster or oven.
