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Lemon Poppy Seed Pancakes

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4



  • 240 g all-purpose flour 2 cups
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 20 g ground poppy seeds 1/4 cup


  • 2 eggs
  • 480 ml buttermilk* 2 cups
  • zest of 1 medium lemon
  • 60 g butter 1/3 cup, melted and slightly cooled


  • butter or oil for frying


  • 2 tablespoons powdered sugar
  • 20 g ground poppy seeds 1/4 cup

Lemon Syrup

  • 150 ml lemon juice 3 medium lemons
  • 70 g white granulated sugar 1/3 cup


  1. Start by preparing the lemon syrup. Squeeze the juice out of the lemons. 

  2. Pour the lemon juice through a sieve into a medium saucepan. Add sugar and stir to combine. Cook for about 2-3 minutes on high until the sugar has completely dissolved. 

  3. Pour into a small glass bottle and let it cool while making the pancakes.

  4. In a medium bowl, combine the flour, baking powder, baking soda, salt and poppy seeds and whisk together until well combined.

  5. In a separate bowl, combine the eggs, buttermilk and lemon zest and whisk together until well combined. Then stir in the melted butter.

  6. Pour the wet ingredients into the dry and mix together gently just until combined. (Mix until no more flour specs remain. It’s okay if the batter is still a bit lumpy.)

  7. Heat a skillet on medium heat. Add 1 tablespoon of oil or butter and coat the skillet with it. Once hot, add 2 tablespoons of batter into the pan and cook until it throws bubbles on the edges. Flip and bake for another 1-2 minutes until through. Continue until all pancakes are cooked, adding more butter or oil to the pan as needed. (Keep the pancakes warm while cooking the rest.)

  8. Combine the ingredients for the topping and sprinkle over pancakes. Serve hot.