Lemon Poppy Seed Pancakes Recipe

A tall stack of lemon raspberry pancakes on a plate.

5 from 1 vote

Lemon Poppy Seed Pancakes Recipe

Topped with fruit or served plain, Lemon Poppy Seed Pancakes bring just enough lemony brightness to make breakfast feel special. Light, fresh, and easy to make ahead or enjoy warm.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: pancakes

Calories: 129kcal

Author: Andrea

Equipment

Ingredients

Syrup

1 (6) oz package fresh raspberries rinsed
1 cup water
1/3 cup granulated sugar (1/2 cup if you prefer sweeter)
1/2 tsp vanilla extract

Pancakes

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 teaspoon salt
2 tablespoons poppy seeds
2 Tbsp granulated sugar
zest of 2 lemons
2 Tbsp fresh lemon juice
2 large eggs
2 tsp vanilla extract
4 Tbsp (1/2 stick) butter melted
2 cups + 3 Tbsp buttermilk*

Instructions

To make the syrup, in a small saucepan over medium-low heat, add the raspberries, water, and sugar. Bring the mixture to a simmer and continue simmering for 15–20 minutes, or until the berries start to lose their color and break down.
Meanwhile, to make the pancakes, in a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
In a medium-sized mixing bowl, whisk together the granulated sugar, lemon zest, lemon juice, eggs, vanilla extract, melted butter, and buttermilk. Slowly pour the dry ingredients into the wet. Mix until a smooth batter forms (there will be small lumps, and that's perfectly fine—you don’t want to overmix). Let the mixture rest for 5 minutes to thicken up. Heat a griddle or place a pan over medium-low heat; lightly grease.
Pour about ¼ cup of batter per pancake (about two at a time in a large pan). Cook until golden brown on the bottom and until the bubbles on the top begin to pop, about 3–4 minutes. Flip and cook for 2–3 minutes more. Repeat with the remaining batter.
While the last few pancakes are cooking, pour the syrup over a mesh sieve and into a syrup container or bowl. Using a spatula, press the raspberries to remove any remaining liquid. Add the vanilla extract and stir until smooth. Serve immediately with the hot pancakes!

Notes

*Do not substitute the buttermilk for anything else. You need buttermilk to maintain the flavor and texture of the pancakes.

-These pancakes can easily be reheated in a toaster oven. They freeze well too!

STORE leftover Lemon Poppy Pancakes in an airtight container in the refrigerator for up to 3 days. Place a sheet of parchment paper between layers to keep them from sticking. To FREEZE, arrange the pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag for up to 2 months.

For REHEATING, use a toaster, skillet, or oven at 300 degrees Fahrenheit (150 degrees Celsius) until heated through. The microwave works too—30–45 seconds should do the trick for a couple of pancakes.

Nutrition