Lemon Poppy Seed Pancakes

I am so ready for spring. It’s right around the corner and I hope mother nature gets the memo after the storm we just had. The warmer weather, fresh flowers and gorgeous spring veggies cannot come soon enough. I decided to start it early this weekend with these fresh and fluffy lemon poppy seed pancakes! It’s one of my favorite combinations in muffins, so I thought it would be incredible in pancakes too. Oh my goodness, I love it when I am right. Ha!

I made the batter for the lemon poppy seed pancakes the night before. It made the morning much easier since I don’t function well before having coffee. I just whisked the wet ingredients into the dry ingredients until it was smooth. Then I switched to a spatula to gently fold in whipped up egg whites and the poppy seeds. The whipped up egg whites made the pancakes so incredibly fluffy!
After I let the batter rest, I used by beloved electric griddle to cook up the lemon poppy seed pancakes. They became so gorgeously golden and puffy! 8 pancakes fit perfectly on my griddle at a time and the batter yielded 24 total at the size I made them.
While the lemon poppy seed pancakes cooked, I made a quick and easy lemon honey syrup. I brought the three ingredients to a gentle bubble on medium heat before I turned the heat to low. All of the flavors melded together beautifully. It stayed warm on the stove over the lowest heat until I was ready to serve.

Oh my goodness, these babies had everything I was looking for to kick off spring. They were airy and fresh with fantastic flavor. That warm syrup complimented them so perfectly. Honey is so good with lemon! It was such an easy and wonderful brunch that really brightened the weekend. Hope you all enjoy it! xoxo

Lemon Poppy Seed Pancakes
Lemon Poppy Seed Pancakes
Lemon Poppy Seed Pancakes
Lemon Poppy Seed Pancakes


5 from 1 vote
Lemon Poppy Seed Pancakes
Lemon Poppy Seed Pancakes
Prep Time
20 mins
Cook Time
24 mins
Total Time
44 mins

These lemon poppy seed pancakes are so fluffy and incredible for breakfast or brunch! The warm lemon honey syrup sends them way over the top. 

Course: Breakfast
Keyword: Lemon Poppy Seed Pancakes, Pancakes
Servings: 6
Calories: 351 kcal
Author: Jeanie and Lulu's Kitchen
  • 2 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 whole lemon zested
  • 1 1/4 cups milk
  • 3 whole lemons juiced
  • 1 teaspoon lemon extract
  • 3 whole eggs yolks separated from whites
  • 1 tablespoon poppy seeds
  • 1 cup maple syrup
  • 2 tablespoons honey
  • 1/2 a lemon thinly sliced
  1. First, prepare the batter at least 30 minutes ahead of time or up to overnight. Combine the flour, sugar, baking powder, salt and lemon zest together in a large bowl and whisk it all together. In another bowl, whisk the milk, lemon juice, lemon extract and egg yolks together until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together until it becomes a thick, smooth batter. Take the egg whites and use a hand mixer or stand mixer to whip them up into stiff peaks. Use a spatula to fold the egg whites and poppy seeds into the rest of the batter. Let it sit in the refrigerator to rest for at least 30 minutes. This lets the gluten in the flour relax.
  2. Once the batter is done resting, heat an electric griddle to 350 or heat up a griddle pan on the stove over medium high heat. Grease the griddle with a little butter, then cook the pancakes in batches. They take about 4 minutes per side to become fluffy and golden. While the pancakes cook, combine the maple syrup, honey and lemon slices in a saucepan on the stove. Heat it up over medium heat and let it gently start to bubble, then turn the heat to the lowest setting to keep it warm. Serve the pancakes immediately as you make them with a generous scoop of the syrup and a lemon slice on top! Enjoy!
Nutrition Facts
Lemon Poppy Seed Pancakes
Amount Per Serving (3 pancakes with syrup)
Calories 351 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.7g4%
Cholesterol 4mg1%
Sodium 146mg6%
Potassium 484mg14%
Carbohydrates 82.5g28%
Fiber 1.7g7%
Sugar 66.1g73%
Protein 5.3g11%
Calcium 180mg18%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.


18 thoughts on “Lemon Poppy Seed Pancakes”

  1. You had me at LEMON, I love lemon!! ?
    I’m an early riser so starting everything first thing in the morning isn’t a problem for me.
    I wish I could sleep in, but nope, I’m up and wide awake.
    I like the idea of poppy seeds in pancakes, good one Leigh.
    I’m also going to try this recipe in waffles, hubby likes his waffles, another wonderful breakfast food.
    Your lemon honey syrup looks so good, thanks for sharing.
    Have a nice Monday!

  2. I’ve made lemon poppy seed cake, but I would’ve never thought to turn that combo into pancakes. Awesome idea!

  3. Oh wow! I never would’ve thought this would work. They look delish and I really think I could make these. hhhhmmmmm, Maybe I will.

  4. I just found a jar of poppy seeds in the pantry and was wondering what I should make with them. I love pancakes and that syrup sounds delicious! I’m going to have to try this recipe!

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