Lemon poppyseed. When I hear those two words, my mind immediately goes to muffins. Lemon poppyseed muffins are amazing – in fact, they were my moms favorite when I was younger and we’d have them at least once a month! But lemon poppyseed pancakes? Now we’re talking. One of the best things about Spring is all of the fresh citrus-y flavors, and these pancakes are nothing short of that!
These pancakes are filled with bright lemony flavor, a handful of poppyseeds, and a bit of sugar for some sweetness to balance out the tart lemon. The best part about a stack of these pancakes is that they feel both like a comforting lemon poppyseed muffin + a slow Sunday morning full of maple soaked pancakes. Does it get any better?! Maybe…. but these are an easy sell!
They’re perfect for a sweet weekend brunch with the family, or make them to impress your friends. You just really can’t go wrong with pancakes! Especially light fluffy ones filled with fresh lemon. 🙂
Lemon Poppyseed Pancake Tips
- When adding the dry ingredients to the wet, it is so important to lightly fold them in rather than aggressively mixing. I feel like this is a point I always harp on, but over mixing is a pretty much guarantee for tough rubbery pancakes. Fold in those dry ingredients to keep them light!
- When you flip your pancakes in the pan after cooking the first side, resist the urge to press them down with the spatula! This is another way to lose fluffiness in your pancakes. But, I promise, not pressing them down and just letting them cook is the way to go.
- You can add a bit of lemon zest to the batter to infuse even more lemon flavor into these sunny cakes! Start with 1/2 tsp of lemon zest if adding.
Looking for other pancake recipes? These Walnut & Brown Butter Pancakes are some of my faves!