Sunday Morning Lemon Poppy Seed Pancakes

Sandy 1

The favorite flavors of lemon and poppy seed combine to make light, lovely pancakes for a special breakfast.

Modified from: Sunday Morning Lemon Poppy Seed Pancakes

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Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

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  1. Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
  2. In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
  3. Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
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Followed the recipe as written, although used fresh squeezed lemon juice and I doubled the lemon zest. I will make it again but I will double the lemon juice as the family did not really taste...