This recipe for Lemon Poppy Seed Pancakes has been tantalizing me all week.  I adapted it from the Joy of Cooking.  This unexpected combination is a refreshing change from regular pancakes.

lwmon poppy seed pancakes

 So many lemon recipes suffer from the wimp factor.  They add a tablespoon of lemon juice or the zest of one lemon and then have the nerve to call themselves a lemon this or a lemon that.  It’s criminal.

lemon poppy seed pancakes

And it’s the same thing with poppy seeds.  People seems to think that a tablespoon or two entitles them to emblazon the words poppy seeds all over their recipe title.

bright lemony pancakes with poppy seeds

I assure you that these pancakes have earned their name fair and square.  Lots of lemon flavor, lots of poppy seed crunch.

lemon poppy seed pancake batter

Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes


    dry ingredients
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/3 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
    wet ingredients
  • 1 cup buttermilk
  • zest of two lemons
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 3 Tbsp butter, melted
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1/3 cup poppy seeds


  1. Whisk together the dry ingredients.
  2. In a separate bowl, blend the wet ingredients together and fold in the poppy seeds.
  3. Add the wet to the dry and mix just until combined, don't over mix, you want your pancakes to be fluffy! Lumps are fine.
  4. Cook on a lightly greased griddle until lightly golden on both sides.
  5. Serve hot with maple syrup.

Oh, I know you’re wondering, and yes, maple syrup does go with the lemon, in fact the flavors complement each other beautifully.

Did Citrus Week get all that citrus fever out of your system?  Not me.  Not a chance.  I think it actually inflamed my passion.  And now I’ve got all the recipes that didn’t make it into this week’s posts sitting there tempting me!  Have a great weekend!  


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59 Responses to Day #7 of All Citrus Week: Lemon Poppy Seed Pancakes

  1. Hello!

    We’d love to republish your FABULOUS recipe in Minnesota Parent and Minnesota Good Age magazines!

    Would you be willing to give us permission and to send us high-res photos of the recipe?

    We can attribute the recipe to your blog!

    Write us at

    — Sarah Jackson, editor,

  2. Diana says:

    # of servings would be nice to know

  3. Karen says:

    With a big storm outside I had to make do with what I had. Evaporated milk instead of buttermilk and sunflower oil instead of butter. I’m alone and ate all the fluffy melt in your mouth monsters on my own then shared the recipe on Facebook. Wow wow wow

  4. Carrie says:

    I have made this recipe twice now. I have a dairy allergy so I used almond milk and 1/2 each of large rime and coconut oil instead of the butter. They are fabulous!!! So good. Yum yum yum! We have a boysenberry syrup from Maple Grove Farms that pairs so beautifully with the pancakes. I cannot get enough of them. I have a two year old daughter who lives to help me cook and she adores making these with me so it doubles as a fun family activity as well. Thank you for such a delicious and fun recipe!

  5. Melissa says:

    Doing a bit of an experiment with this recipe today. Pre-made the batter and packed it in the cooler to transport to a vacation cottage to be made tomorrow morning. The batter looked nice and thick and fluffy, so hoping it holds up!

  6. Sharon Dirr says:

    Just wanted to say made the Lemon Poppyseed Pancakes this morning . We both loved them . My husband suggested that I only zest one lemon next time . I love love loved these , will be making these a lot , Thank You for sharing

    • Sue says:

      Thanks so much Sharon, this recipe seems to work for some and not for others, so I appreciate your feedback and your suggestions. lately I’ve been skipping the lemon zest in my ‘lemon’ recipes so your husband’s suggestion makes sense to me. Thanks again :)

      • Sharon Dirr says:

        Your very welcome Sue . they were really good . I love trying different recipes and I love to cook , so thank you very much Sharon Dirr

  7. Rachel says:

    Funny thing, I forgot to add the butter. Also I substituted almond flour for the wheat flour and I used just less than a 1/4 C of poppy seeds (still should use a little less). Had no problems with the cakes cooking on low heat (about 260 on the griddle). My family loved them as well as my teen-aged daughter’s friends. Me not so much.

  8. Mindy says:

    Just made- and I will say :
    Pros: flavor is good and I used powdered buttermilk and just all purpose flour
    Cons: very thin-

    Bad move on my part: I have been using my ninja single blender to mix ingredients lately -I think with the baking soda and not enough space-that led to a complete explosion of batter-however I spatulaed as much as I could up-lol

    • Sheila says:

      I agree with you Mindy. They were very thin. And I didn’t even add all the wet ingredients since it was looking thin. I also used powdered buttermilk and all A-P flour. And I only used 1 tablespoon poppy seeds, since 1/4 cup seemed like an awful lot. Next time, I will add 1/4 cup more flour and 1/4 cup less buttermilk.

  9. These sound SO good! I love lemon poppy seed muffins, so why not make pancakes!

  10. Jody says:

    How many does this make/serve?

  11. Lori Kaetterhenry says:

    Flavor very good. Consistency and texture, not good

  12. Staci says:

    Brilliant! You are a culinary genius!

  13. Emma says:

    Yummy, easy pancakes. A bit too much poppy seed in my opinion, next time I will only add 1/4 cup or even less.

  14. Matthew says:

    Did not enjoy, perhaps it was the buttermilk.

  15. Krystal says:

    Oh yum, these look amazing! I can’t wait to try these! Visiting from

  16. Rhea Ahlanu says:

    OMG I can’t believe how good these are. Saw it, made it eating it now.
    Can’t understand why some people did not have success.
    I substituted soy milk for buttermilk and olive oil for butter.
    Will definitely be sharing this one with friends. Thankyou.

    • Sue says:

      Fantastic – love your substitutions, and thanks for sharing Rhea <3

    • Edna Siu says:

      I wonder if you have substitute the exact amount of milk and oil?
      I would like to substitute it with these ingredients, as I do not want to buy a carton of buttermilk for one recipes and I don’t want to use butter as much in my diet.

  17. Lauren says:

    Epic fail. My pancakes were not fluffy at all and pretty much never cooked. They were so thin and and still didn’t cook in the middle! The flavor was good though. So sad.

  18. Val says:

    These look amazing, cant wait to try them. I’m going to use my homemade blueberry sauce on them ;-)

  19. Katie says:

    Followed the recipe exactly for less-than-awesome results. Pancakes refused to cook all the way through, no matter how much extra liquid I tried to add. Raw pancakes left the family with stomach aches. Too many poppyseeds, make the pancaked bitter.

  20. Sue Hess says:

    Who are you???? OMgoosh I stumbled onto your PINTEREST recipe then boards ans YUM, its everything that I love!!! I can’t wait to peruse your BLOG if its as goo as your PINS well then, I am in for some interesting reading, creating, tasting etc.!! You go girl :) Have a super day!

  21. these looks sooooooo good
    i will be definitely making this recipe TODAY

  22. I’m loving these pancakes! That golden color and texture looks like perfection. Pinned to make over the weekend!

  23. Oh, I want to try this! I love pancakes, and I’m always looking for something new.

  24. Carey says:

    I had the same results as heather even using white and wheat flour. Fail

  25. Yvonne says:

    We had this for dinner tonight. My six year old ate six! The first batch I made I thought were a little thick. I added some water to the others. I also decreased the poppy seeds to 2tbsp. Still plenty to get the fun poppy seed crunch! Fun recipe!

  26. Brigitta Huegel says:

    Mouthwatering, lovely, alluring – and I shared it on Facebook (together with the other authors) and am impatient to try it on Easter. Thank you!

  27. Heather says:

    Ahhhh, I attempted to make these at midnight and they were just a fail. Non-baking enthusiasts should note that wheat flour and white flour cannot be replaced 1:1. I used all white flour, as that is what I had available, and my batter turned out very runny. The pancakes simply would not cook through. I ended up stirring in heaping tablespoons of flour between batches on the griddle until they finally came to a decent consistency. Hopefully I can try this recipe again with the appropriate wheat flour…when I can afford another jar of poppy-seeds!

  28. grace says:

    if i’m going to eat something making use of the lemon-poppy seed combination, it’s going to be this. how enticing!!

  29. now that sounds good!
    never tried lemon poppyseed this way.
    nice photos!!!

  30. Tricia Buice says:

    They look yummy and seem to have enough lemon and poppy seeds – you did good! I think you only made me want more too – very nice Sue!

  31. Marina D says:

    I had pancakes for breakfast and I STILL want these so badly right now. They really look fabulous!

  32. I wish I had seen this before breakfast this morning. They are perfect for Sunday brunch. Lovely!

  33. Hungry Dog says:

    These are downright gorgeous. I never make pancakes, but why not? I’m going to bookmark these to try one weekend day this spring.

    Happy sunday to you!

  34. How delicious! I wish I was sitting at your breakfast table right now, it’s snowing – again, and it looks like you’ve made the perfect winter’s morning meal!

    Did you have fun with your citrus week? I really enjoyed your theme!

  35. Kim says:

    Those look wonderful. It makes the plain pancakes I made this morning seem so sad :)

  36. The Café Sucré Farine says:

    Amazing! I love everything about these! I would eat these for breakfast, lunch and dinner!

  37. Hello! I recently just started a youtube Korean food channel, EasyKoreanFood, where you can learn how to make fast & easy Korean food! It would mean the world to me if you could check it out because I’m just starting out! Thanks!

  38. annie says:

    mmmmmmmmm….if they taste half as good as they look!

  39. Wish I had these for my breakfast! Awesome pics!!

  40. Mary Younkin says:

    These are brilliant, Sue! You can make breakfast for me any day. Gorgeous photos as always too.

  41. They look wonderfully fluffy!
    Mary x

  42. bellini says:

    These would certainly feed that lemon addiction of mine.

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