Lemon Poppyseed Pancakes – Say bye-bye to boring pancakes! These poppyseed pancakes are a sure way to spice up the breakfast menu. They are soft, buttery, and fluffy. Just the way pancakes should be.
Savory Thoughts: “Always be ready to give”. 1 Peter 3:15
This recipe was tested to perfection, you hear me! I’ve tested this recipe out so many times to make sure that when you make it, you will enjoy each bite, fork after fork. I made sure that the outside ring is nicely crisp while the pancake itself is as soft as a feathered pillow.
The magic is in the batter when making these pancakes. Only a few ingredients used.
These pancakes have earned a permanent spot on the request board in our home.
You can use your favorite syrup to finish it off. I prefer to use maple syrup.
Why Does This Recipe Work?
- Soft pillow-like pancakes that taste the same after each bite.
- Incredibly easy to make.
- Serve them piled high with your favorite syrup and fruits
How To Make Lemon Poppyseed Pancakes?
Gather and mix all the dry ingredients. Start with the dry ingredients first, then work your way to the wet ingredients.
Heat the pan or griddle to 325 degrees. Spray or butter the griddle. Spoon a small amount of the batter to the griddle.
As soon as you see the bubbles start to form on the surface, it is time to flip the pancakes.
Repeat the process. Serve warm and enjoy!
If you loved these lemon poppyseed pancakes, you’ll love them with these breakfast potatoes!
Did you make these Lemon Poppyseed Pancakes? If so, tag me on Instagram or Facebook so I can share your beautiful dish, and please give it a star rating below!
SAVE THIS LEMON POPPYSEED PANCAKES RECIPE TO YOUR PINTEREST BOARDS!
ALSO, I AM ALWAYS PINNING TASTY RECIPES, LET’S CONNECT ON PINTEREST!
Lemon Poppyseed Pancakes
Ingredients
- 2 1/2 cup All-Purpose Flour
- 3 tbsp poppyseed
- 1/2 cup Honey
- 1/4 tsp Kosher Salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/3 cup sour cream
- 1 Lemon juice
- Lemon Zest
- 2 large Eggs
- 1 cup Milk
- butter
Instructions
- In a medium mixing bowl, combine all the dry ingredients. Then add the wet ingredients. Mix well.
- Starting with 1 tablespoon butter at a time, melt the butter in the griddle over medium-low heat (adjust the heat as needed). If using an electric griddle, heat the griddle to 325 degrees.
- Use a measuring cup to add the batter to the griddle. I used a 1/4 measuring cup. When the bubbles start to form on the surface, flip the pancakes. The batter makes 13 pancakes.
- Repeat the steps and serve warm with your favorite syrup. Enjoy!
Caitlyn Erhardt
Anddddd now I need pancakes! These look so tasty I just want to reach into the screen and take a bite!
Sue | the view from great island
I’ve made lemon poppy seed pancakes for years, and they’ve always been super popular, they bring a little ray of sunshine to a winter morning!!
Sandhya Hariharan
Light and fluffy is the way to go.. Love these pancakes!
Angela Allison
Wow! What a delicious treat to wake up to. Love these pancakes! So light and airy, I will be making again for sure. Thanks so much for sharing 🙂
David
I sometimes shy away from pancakes as I don’t like them when they are too heavy. Light and fluffy is the way to go! Interesting to see sour cream as an ingredient.
Mirlene
Thanks, David! The sour cream help to make them fluffy.
Trina
I love poppyseed and I love lemon, so this looks like heaven! I have pinned this to try the next time I make pancakes!!! Thanks for the tasty looking recipe.
Mirlene
Awesome! Thank you.