Dessert

Lemon Poppy Seed Pancakes Recipe

Bylina Carter December 3, 2025December 3, 2025

Introduction

These Lemon Poppy Seed Pancakes are a bright and delightful twist on a breakfast classic. Fluffy and tender with a zesty lemon flavor and crunchy poppy seeds, they’re perfect for a sunny weekend brunch. Topped with a sweet lemon glaze, they’re sure to impress your family or guests.

A stack of four thick, fluffy pancakes sits on a white plate with a slightly worn edge. Each pancake is golden yellow with a soft texture and small air pockets visible around the sides. The top pancake is generously covered with creamy white sauce speckled with tiny black poppy seeds and dotted with small pieces of yellow lemon zest, which also flows down the sides of the stack. A shiny silver fork rests on the left side of the plate. The plate is placed on a white marbled surface with a soft, bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
3 Tablespoons granulated sugar

1 Tablespoon baking powder
1/2 teaspoon salt

1 1/2 cups milk
2 Tablespoons vegetable oil

1 Tablespoon butter (melted)
2 Tablespoons lemon juice
1 1/2 Tablespoons poppy seeds

Zest of 1 lemon
3 egg whites
2 cups powdered sugar

3-4 Tablespoons lemon juice (for glaze)
1/2 teaspoon poppy seeds (for glaze)

Instructions

Step 1: In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.

Step 2: In a separate bowl, mix together the milk, vegetable oil, melted butter, lemon juice, poppy seeds, and lemon zest until well combined.
Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the pancakes light.
Step 4: Beat the egg whites until soft peaks form, then gently fold them into the batter to add fluffiness.

Step 5: Let the batter rest for 5 minutes to allow the ingredients to meld and the baking powder to activate.
Step 6: Heat a griddle or non-stick pan over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles appear on the surface and begin to pop, then flip and cook until golden brown on both sides.
Step 7: To make the glaze, whisk together the powdered sugar, lemon juice, and poppy seeds until smooth. Drizzle over the warm pancakes before serving.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the batter.
Use buttermilk instead of regular milk for a richer texture and tangy taste.
Try mixing in fresh blueberries for a fruity variation.

If you don’t have poppy seeds, chia seeds can be a good substitute.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave to keep them soft. The lemon glaze is best added fresh before serving, but you can drizzle a little on stored pancakes for extra flavor.

How to Serve

A stack of five thick, fluffy pancakes sits in the center of a white plate, each pancake showing a light golden brown color around the edges and soft creamy yellow in the middle. They are soaked in a smooth, white glaze with small black seeds spread evenly throughout, dripping a little down the sides. Bright yellow lemon zest is lightly sprinkled on top, adding tiny pops of color. A silver fork rests against the plate at the bottom left. In the blurred background, a carton of egg whites, a whisk, and two whole lemons sit on a wooden surface, which has been changed to a white marbled texture. The whole scene is bright and inviting, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to combine the batter just before cooking to maintain fluffiness, especially since it contains beaten egg whites. However, you can prepare the dry and wet ingredients separately and mix them quickly when ready to cook.

Can I use whole eggs instead of egg whites?

Using whole eggs will work, but the pancakes may be less light and fluffy. Beating and folding in just the egg whites adds extra air and tenderness to the batter.