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Lemon Poppy Seed Pancakes for a Spring Brunch

A close-up stack of three fluffy Lemon Poppy Seed Pancakes drizzled with bright yellow lemon curd and dusted with powdered sugar.
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Make restaurant-style lemon poppy seed pancakes at home. This recipe delivers a bright, citrus-forward breakfast perfect for a special spring morning.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 2 tablespoons melted unsalted butter, plus more for the griddle
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • For Serving: Lemon curd topping, powdered sugar

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
  2. In a separate medium bowl, whisk the buttermilk, egg, melted butter, lemon zest, and lemon juice until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
  4. Heat a lightly buttered griddle or large nonstick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
  6. Serve the lemon poppy seed pancakes immediately, topped with your favorite lemon curd topping and a dusting of powdered sugar.

Notes

  • For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
  • You can make a simple lemon glaze by mixing 1/2 cup powdered sugar with 2 tablespoons of fresh lemon juice.
  • Use fresh lemon zest and juice for the best citrus flavor in your spring brunch recipes.

Nutrition

Find it online: https://hearthbite.com/lemon-poppy-seed-pancakes/