Home Breakfast Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes

by Laura

Sure you could make Mom regular old pancakes on Mother’s Day, but why not make it extra special by adding some poppy seeds and lemon zest.  I took my “go-to” fluffy buttermilk pancakes and jazzed them up with the addition of these two ingredients.  Who knew that adding these two things would make a completely different pancake that tastes amazing!

Now you can’t just cover these pancakes in regular syrup.  It is too sweet and just covers the beautiful addition of the poppy seed and lemon zest.  They need something to add to the wonderful flavor, not hide it.  So I topped then off with some fresh strawberries that have macerated in some sugar and lemon zest.  It is the perfect way to top these pancakes off.  The strawberry compliments the lemon and poppy seeds so well and the addition of the lemon zest to the strawberries just helps show case the lemon flavor even more!  Mom will definitely love these.

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Lemon Poppy Seed Pancakes


Ingredients

Scale
  • 3 cups of sliced strawberries
  • 3 Tbsp sugar
  • zest of 4 lemons, divided
  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups well shaken buttermilk (you may need a little more if you want a thinner batter)
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/4 cup poppy seeds

Instructions

  1. In a bowl, combine the sliced strawberries, sugar, and 1 tbsp of lemon zest. Set aside to macerate while you make the pancakes.
  2. Mix flour, sugar, baking powder, baking soda, and salt together in medium bowl.
  3. Add the buttermilk, eggs, and oil to a separate bowl and stir just until blended.
  4. Add the wet ingredient to the dry ingredients along with the poppy seed and remaining lemon zest just until combined. Do not over mix, batter will be slightly lumpy. Add additional buttermilk or milk if needed to thin the batter slightly.
  5. Lightly coat skillet with oil. Heat to medium low (I do one notch below medium).
  6. Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter if needed.
  7. Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
  8. Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
  9. Serve immediately topped with the strawberry mixture. Makes 10-12 pancakes.
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Recipe adapted from Picky Cook.

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7 comments

Danelle May 8, 2014 - 7:42 pm

Lemon poppy seed are my oldest son’s favorite muffins. I bet he would love that combo as pancakes!

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Mike February 22, 2013 - 9:16 am

Maybe I don’t understand the “real mom” part of this, but it would seem like there is a simpler way using fewer ingredients/steps/measuring for those “real moms” who don’t have all the time in the world to get out all the ingredients and measure them and make these from scratch. Out of curiosity, I tried making lemon poppy seed pancakes this morning using 2 cups of mix, 1.5 cups of water, 2 tbsp lemon juice (from the bottle), and 2 tbsp of poppy seeds. Worked like a charm. Much quicker. Much easier. Then again, this is just a copied recipe…

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Melenie May 11, 2012 - 4:57 pm

Sounds yummy, I might have to make my own breakfast on Sunday just for these.

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Debby May 11, 2012 - 7:47 am

These sound wonderful….what time is breakfast?

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