Sunday Morning Lemon Poppy Seed Pancakes

Sunday Morning Lemon Poppy Seed Pancakes

 Made  times
TTV78 110

"I love lemon poppy seed muffins and who doesn't love pancakes? So I brought the flavors together in this fluffy pancake recipe one lazy Sunday morning, and we loved them. It's quick to make and adds a little something extra to our weekend breakfasts. I hope you enjoy them on YOUR lazy Sunday morning."
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30 m servings 237 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 242 Ratings

Most helpful positive review

I made these with whole wheat flour, and 1T honey instead of sugar. Great recipe for light and fluffy pancakes!

Most helpful critical review

They weren't lemony enough for my taste.

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Most positive
Least positive

I made these with whole wheat flour, and 1T honey instead of sugar. Great recipe for light and fluffy pancakes!

These were a nice change to the standard pancake recipe. They were light and fluffy with a nice flavour. The lemon was a nice addition; present but not overpowering. I used all lemon juice rathe...

These pancakes were amazing! I've never had lemon pancakes and they are so good-my 5 kids just loved them! We live at a high altitude (above 9K) so I only added 1 tsp of baking powder (and made ...

A very good pancake for Monday morning breakfast treat with a little bit of wildberry jam it is terrific.

Loved this recipe. I forgot to pick up a lemon, but used reconstituted juice and did without the zest. Next time I will remember the lemon! Beware though that it doesn't serve 4 people. We h...

If you like lemon, you must try these pancakes. They are my new favorite. The lemon/poppy seed combination is perfect. The came out light and fluffy and perfectly round. My kids had theirs w...

My family and I loved these. I sweetened some mixed berries and put on the top of these and some whip cream...YUM! But- I didn't have any fresh lemons on hand or poppy seeds, and used lemon ju...

Absolutley delicious! These pancakes were so light and fluffy, and the lemon flavor was very subtle. We served with a sprinkle of powdered sugar and some fresh whipped cream. Thanks for this ama...

I add 2 tablespoons vinegar, half whole wheat and half all purpose flour, I only use 1T butter or ghee and using the fresh lemon juice and zest are sublime! They are light and puffy, Perfect and...

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