Sunday Morning Lemon Poppy Seed Pancakes

Sunday Morning Lemon Poppy Seed Pancakes

(Bright, Fluffy & Bakery-Style)

There’s something special about Sunday morning pancakes—the slower pace, the sunlight through the kitchen window, and the comforting sound of batter hitting a warm griddle. These Lemon Poppy Seed Pancakes bring a fresh, bakery-style twist to a classic breakfast, combining bright citrus flavor with a delicate crunch in every bite.

Light, fluffy, and lightly sweet, they taste like your favorite lemon poppy seed muffin—only better, because they’re pancakes.

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Why You’ll Love These Pancakes

✔ Fresh, vibrant lemon flavor
✔ Soft, fluffy interior with crisp edges
✔ Delicate poppy seed crunch
✔ Perfect for brunch or special mornings
✔ Freezer-friendly

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Key Ingredients That Make Them Special

• Fresh lemon zest – provides bold citrus aroma

• Lemon juice – adds brightness without overpowering

• Poppy seeds – classic texture and flavor pairing

• Vanilla – balances the tartness

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Lemon Poppy Seed Pancakes Recipe

Ingredients

• 1½ cups all-purpose flour

• 2 tablespoons granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 tablespoon poppy seeds

• Zest of 1 large lemon

• 1 cup milk

• 1 large egg

• 2 tablespoons melted butter or neutral oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon vanilla extract

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Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.

2. In a separate bowl, whisk milk, egg, melted butter, lemon juice, and vanilla.

3. Add wet ingredients to dry ingredients and gently stir until just combined. Do not overmix.

4. Let the batter rest for 5 minutes.

5. Heat a lightly greased skillet or griddle over medium heat.

6. Pour about ¼ cup batter per pancake.

7. Cook until bubbles form and edges look set (about 2 minutes).

8. Flip and cook another 1–2 minutes until golden.

9. Serve warm.

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Tips for Perfect Lemon Poppy Seed Pancakes

• Use fresh lemon zest, not bottled

• Don’t overmix—lumps are fine

• Let batter rest for extra fluffiness

• Cook on medium heat for even browning

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Optional Lemon Glaze (Highly Recommended)

Ingredients

• ½ cup powdered sugar

• 1–2 tablespoons fresh lemon juice

Instructions

Whisk until smooth and drizzle over warm pancakes.

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Delicious Variations

Blueberry Lemon Poppy Seed Pancakes

Fold ½ cup blueberries into the batter.

Healthier Version

Replace half the flour with whole wheat flour and reduce sugar to 1 tablespoon.

Dairy-Free Option

Use almond or oat milk and oil instead of butter.

Extra-Lemon Lovers

Add an additional ½ teaspoon lemon zest.

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Serving Suggestions

• Lemon glaze or maple syrup

• Fresh berries

• Whipped cream

• Greek yogurt with honey

• Powdered sugar

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Make-Ahead & Freezing Tips

• Freeze cooked pancakes up to 2 months

• Reheat in toaster or skillet

• Store batter (covered) in fridge up to 24 hours

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Nutrition (Per Pancake – Approximate)

• Calories: 170

• Carbohydrates: 25g

• Protein: 4g

• Fat: 6g

• Sugar: 4g

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Final Thoughts

These Sunday Morning Lemon Poppy Seed Pancakes are bright, comforting, and just a little indulgent—the kind of breakfast that turns an ordinary morning into something memorable. Perfect for brunch guests, holidays, or any day that deserves a fresh, citrusy start.

OTHER RECIPES

Ingredients

• 1 egg 
• 2 tablespoons butter, melted 
• 1/2 teaspoon vanilla extract 
• 1 cup all-purpose flour 
• 2 tablespoons white sugar 
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1 teaspoon poppy seeds 
• 1 teaspoon lemon zest cooking spray

Directions

Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. 

Whisk in egg, butter, and vanilla extract.
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.
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. Enjoy it !

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