These Lemon Poppy Seed Pancakes are light, fluffy, and full of flavor. If you’re looking for a simple way to dress up traditional pancakes, this recipe is for you!
LEMON POPPY SEED PANCAKES
We love lemon-flavored recipes year-round but especially in the spring and summer. These have become a tradition because they are so good! These Lemon Poppy Seed Pancakes are simple to make and depending on the pancake mix you choose, they can be healthy!
HOW TO CHOOSE PANCAKE MIX
We have plenty of recipes where we share our own base pancake mixes, such as Cake Batter Pancakes and Cottage Cheese Protein Pancakes, which basically consist of oat flour or oats and egg whites. However, if you want it to be even more simple choose a premade mix. We’ve used both Kodiak Cakes (also sold at our local Costco) and Bob’s Red Mill Gluten Free Pancake Mix.
CAN YOU EAT THESE AS LEFTOVERS?
YES! Store your leftover pancakes in the refrigerator for up to a week. Once you are ready to eat them, reheat them in the microwave for 20-30 seconds.
Don’t add the toppings to your pancakes until ready to eat (who wants soggy pancakes?!). You can use fresh or frozen berries. Thaw the berries prior to making the pancakes if you are using frozen. You can also top with a bit of syrup or honey… whatever you desire!
CHECK OUT THESE EQUALLY DELICIOUS PANCAKE RECIPES
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Lemon Poppy Seed Pancakes
- Total Time: 10 minutes
- Yield: 8 pancakes 1x
Description
These Lemon Poppy Seed Pancakes are light, fluffy, and full of flavor. If you’re looking for a simple way to dress up traditional pancakes, this recipe is for you!
Ingredients
- 2 cups pancake batter of your choice (make your own or try something like Kodiak Cakes)
- 1 tsp almond extract
- Juice and zest from 1/2 a lemon
- 1/4 cup poppy seeds
- 2 cups raspberries or blueberries (or toppings of your choice)
Instructions
- Lightly grease a skillet and heat it to medium heat
- In a large bowl, whisk together pancake mix according to the directions on the package
- Once the pancake batter is smooth, pour in the almond extract and squeeze the juice from half a lemon into the batter. Next, zest half the lemon into the batter and add the poppy seeds. Stir everything until just combined.
- Pour approximately 1/4 cup of the batter onto the greased and preheated skillet. Cook until the top is lightly golden brown, about 2-3 minutes. Flip the pancake and cook for an additional 2 minutes before removing it from the skillet. Repeat until you run out of batter.
- Add toppings of your choice and serve warm!
Notes
The macros were calculated using Kodiak Cakes and assuming no toppings so your macros could vary greatly depending on how you make your pancakes.
- Prep Time: 4 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
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