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Lemon Poppy Seed Pancakes

Categories: Breakfast

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Pancakes are a weekend morning favorite! Wake your family up to the aroma of fresh lemon poppyseed pancakes following our easy recipe. Fluffy and light pancakes are topped with warm blueberry preserves or sauce.


  • 2 c. all-purpose flour
  • 1/3 c. granulated sugar
  • 1 tsp. Clabber Girl Baking Soda
  • pinch salt
  • 2 c. buttermilk
  • 2 lg. eggs lightly beaten
  • 1 tsp. Clabber Girl Baking Powder
  • 2 Tbsp. butter melted
  • 1/3 c. poppy seeds
  • 4 lemon zest


Preheat griddle on medium heat for about 10 mins.

In a medium sized bowl combine, flour, sugar, Clabber Girl Baking Powder, Clabber Girl Baking Soda and salt. In a separate bowl combine buttermilk, eggs and butter and whisk until smooth. Stir egg mixture into flour mixture, mix with a whisk until batter is smooth, add in lemon zest and poppy seeds and whisk to combine.

Pour 1/3 c. batter onto lightly greased hot griddle. Flip pancakes after bubbles appear in batter (about 3 mins.) or when the pancake is brown. Cook the other side for about 2 mins. Pancakes are done when brown on both sides. 

Serve warm with blueberry sauce or maple syrup. Watch how to make these pancakes!