Deliciously light and fluffy Lemon Poppy Seeds Pancakes perfect for lazy Sunday mornings or sunny Saturday mornings. I have been making these pancakes for our girl since she was old enough to talk. Whether it’s crepe style pancakes or “just because it’s the weekend” pancakes, pancakes are always a good idea!
These buttermilk pancakes are light and fluffy, and according to my girl, they taste like lemon drizzle cake. She loves lemon drizzle cake! They’re so easy to make and are perfect for breakfast or brunch.
Let me tell you, a good stack of these pancakes piled high with a dollop of Greek yoghurt and plenty of maple syrup is the best way to start your weekend!
Why This Recipe Works:
- Light and fluffy pancakes are always a good idea!
- The lemon zest and lemon juice bring a lovely freshness to these pancakes.
- Poppy seeds add a little crunch and texture.
What You’ll Need:
- Flour – plain or all-purpose flour.
- Eggs – 2 large eggs at room temperature
- Poppy Seeds – 1 heaped tablespoon goes a long way. I like to add more when serving but that’s totally up to you.
- Lemon – the zest and juice of one lemon is just right for our taste buds, but if you want more then go ahead and add another lemon!
- Vanilla Extract – I always use real vanilla extract.
- Buttermilk – Any store-bought buttermilk will do, but don’t worry if you can’t get any, just follow the tip in the FAQs*
- Butter – I use salted butter for these, you can use unsalted if you wish. I would use real butter though.
- Baking Powder & Bicarbonate of Soda – These will help your pancakes get nice and fluffy.
How To Make Lemon Poppy Seed Pancakes
- Sieve the flour, baking powder and salt into a large mixing bowl.
- Add the lemon zest and poppy seeds and give it a quick stir.
- Add the buttermilk to a jug along with the eggs and vanilla and whisk it together.
- Make a well in the flour mixture then pour in a little of the buttermilk mixture. Whisk it a little then pour in the remaining buttermilk a little at a time, until it is all added.
- Melt the butter, then pour the butter into the pancake batter and whisk until all the butter is incorporated.
- Heat a little butter in a pan then drop 2 or 3 tablespoons of batter onto the pan. Once you see bubbles in the pancake then flip it. Continue until all the pancakes are cooked.
Tips For Making The Best Pancakes:
- Dry Ingredients – Make sure and sieve the flour, this will help get more air into the flour, making the pancakes lighter.
- Always check that your baking powder and bicarb of soda is in date! They both lose their freshness after about 6 months. Top Tip – To test that your baking powder is in date pour a few tablespoons of warm water into a small bowl. Add 1/2 teaspoon baking powder to the warm water, the mixture should fizz if the powder is fresh. If there is no reaction, then bin it and buy new baking powder. To test that your bicarb of soda is fresh pour a few tablespoons of white vinegar into a small bowl. Add 1/2 teaspoon baking soda, if it’s fresh, the mixture should fizz and bubble furiously. If it doesn’t have a strong reaction, then you might want to bin it and buy some new soda or just use it for cleaning.
- Resting pancake batter – This applies to all pancake batters. I leave the batter to rest in the fridge for about 30 minutes, the minimum you should let the batter rest is for 10 minutes. Resting the batter allows the flour to hydrate, and for the rising agents to work and to evenly distribute, resulting in lighter, fluffier pancakes.
- The Batter – Try not to overbeat the batter, you want to keep as much air in there as possible, this helps keep your pancakes light.
- The Pan – Use a large non-stick pan. The last thing you want to have to do is cook one pancake at a time! You can keep them warm in the oven of you need to. But I normally cook 4 at a time.
- Butter or Oil? I prefer to cook my pancakes in butter, melt a pat of butter in the pan then spread it around the pan. I add more if I need it. You can use oil if you prefer.
- Test – I usually test one small pancake first to make sure the pan is hot enough and there is enough butter/oil in the pan.
- Pancake Size – Now, this is totally up to you but if you want all your pancakes to be the same size then I would use a measuring cup or ladle for each one you make.
How To Serve Lemon Poppy Seed Pancakes
We love to stack these high then add a good dollop of Greek yoghurt and plenty of maple syrup. I always add some blueberries or strawberries in there too! Other things that work are slices of banana, honey and a smattering of icing sugar.
I don’t have buttermilk, what can I use instead? You can use natural yoghurt instead if you need to or you can make your own buttermilk. This isn’t as hard as it sounds, add a tablespoon of lemon juice or white vinegar to plain full-fat milk, stir then leave it for about 30 minutes. The milk won’t be as thick and creamy as the buttermilk but it will do the same job.
Can I make this ahead? You can make the batter the night before if you want. In fact, leaving the batter to rest in the fridge overnight would be great for your pancakes.
Can I freeze the pancake batter? Yes, you can. In fact, freezing the batter is better than freezing cooked pancakes. To freeze, make the batter according to the instructions then pour into freezer bags. You can divide the mixture up into the sizes you want. The batter will keep for up to a month in the freezer. Defrost the bag of batter in the fridge overnight or in a bowl of warm water if you need it in a hurry. Cut one corner of the bag then pipe the batter into the pan.
Love lemon? Here are some of our favourite recipes featuring lemon:
Have you made this Lemon Poppy Seed Pancake Recipe? Rate it and leave me a comment below to let me know what you think!
Lemon Poppy Seed Buttermilk Pancakes
- 200 g plain flour (all-purpose) (1 3/4 cups)
- 1 level tsp baking powder
- 1/2 level tsp bicarbonate of soda
- A pinch salt
- 2 large free-range eggs
- 250 ml buttermilk (1 cup + 1.5 tbs)
- 50 g butter (1/4 cup) + more for cooking
- 1 tbsp poppy seeds
- 1 tsp pure vanilla extract
- The zest of one unwaxed medium lemon
- The juice of one medium lemon
- Greek yoghurt
- Maple syrup
- Sift the flour, baking powder, bicarbonate of soda and salt into a large mixing bowl. Whisk in the poppy seeds and lemon zest.
- Add the buttermilk to a jug, add the eggs, lemon juice and the vanilla then beat until the eggs are fully mixed in.
- Make a well in the centre of the flour mixture, pour in some of the buttermilk mixture and start whisking the flour in from the sides. Continue adding the buttermilk mixture until you have a thick batter.
- Melt the butter. Whisk in the melted butter, keep whisking until the butter is fully incorporated. Leave to rest for at least 30 minutes, or for a minimum of 10 minutes.
- Heat a large skillet to a medium heat and then bush with a little butter, add two to three tablespoons of pancake batter.Flip the pancake when the top starts to bubble and the base is nice and brown. Cook on the other side until golden brown.
- Serve the pancakes immediately or keep them warm in the oven until you are ready to serve.
- Serve with a good dollop of Greek yoghurt, plenty of maple syrup and some berries on the side.
- Buttermilk - If you don't have buttermilk then you can use plain natural yoghurt or make your own buttermilk by add 1 tbsp of lemon juice to milk, stir it well then leave it to sit for a while. This won't be as thick as buttermilk but it will do the same job.
- The Batter - Leave the batter to rest in the fridge for about 30 minutes, the minimum you should let the batter rest is for 10 minutes. Resting the batter allows the flour to hydrate, and for the rising agents to work and to evenly distribute, resulting in lighter, fluffier pancakes. Try not to overbeat the batter, you want to keep as much air in there as possible, this helps keep your pancakes light.
- Butter/Oil - I use salted butter to make these pancakes, you can use unsalted if you prefer. I also use butter to cook the pancakes, you can use oil if you prefer.
- Making Ahead/ Freezing - You can make the batter the day before if you need, just keep it covered in the fridge. To freeze the batter, make the batter according to the instructions then pour into freezer bags. You can divide the mixture up into the sizes you want. The batter will keep for up to a month in the freezer. Defrost the bag of batter in the fridge overnight or in a bowl of warm water if you need it in a hurry. Cut one corner of the bag then pipe the batter into the pan.
- Nutritional Information - Is approximate and is calculated using an online nutrition tool. It is based on one serving of 3 pancakes. It does not include Greek yoghurt or maple syrup.
- Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.
** This recipe was first published on 21st of May 2017. It has now been updated with new photos, nutritional information and expert tips.