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Lemon Poppyseed Pancakes stacked and topped with sliced lemon and strawberries. Serve warm with the syrup or jam of your choice. Perfect for breakfast with a cup of coffee. Lemon Poppyseed Pancakes | Lemon Pancakes | Lemon Pancake Recipes | Poppyseed Pancakes | Pancake Recipes | Breakfast | Breakfast Pancakes | Savory Thoughts #lemonpoppyseedpancakes #poppyseedpancakes #pancakerecipes #breakfastpancakes #breakfast
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Lemon Poppyseed Pancakes

Light and fluffy Lemon Poppyseed Pancakes. Serve warm with the syrup or jam of your choice. Perfect for breakfast with a cup of coffee.
Course Breakfast
Cuisine American
Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings 6 People
Calories 403kcal

Ingredients

  • 2 ½ cup All-Purpose Flour
  • 3 tbsp poppyseed
  • ½ cup Honey
  • ¼ tsp Kosher Salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 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 ¼ 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!

Nutrition

Serving: 6People | Calories: 403kcal | Carbohydrates: 67g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 215mg | Potassium: 115mg | Fiber: 3g | Sugar: 28g | Vitamin A: 150IU | Vitamin C: 23.9mg | Calcium: 80mg | Iron: 0.7mg