Lemon Poppy Seed Pancakes

Mr. Right and I love having brunch after mass on Sunday mornings.  Sometimes we stop by a local restaurant on our walk home , but most of the time, I like to prepare it myself.  It’s important to me to mix it up every week so that brunch doesn’t become monotonous.  I’ll assemble a frittata, or make loaded scrambled eggs, some biscuits, French toast, or pancakes.  On a recent Sunday we ate lemon poppy seed pancakes in the courtyard.  I first ate lemon poppy seed pancakes in Seattle a few years ago and figured out the recipe later.  We think this is one that you will enjoy adding to your breakfast or brunch rotation.  They have a nice summertime flavor.

 Lemon Poppy Seed Pancakes - the 2 Seasons


Lemon Poppy Seed Pancakes


  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons of baking powder
  • 1 teaspoon salt
  • 1 1/4 cups milk
  • 1 egg, slightly beaten
  • 3 tablespoons melted butter
  • 1/2 teaspoon lemon extract
  • 1 teaspoon grated lemon peel
  • 1 teaspoon poppy seeds


  1. Mix the dry ingredients.
  2. Make a well and add the milk, egg, butter, and vanilla.
  3. Mix till combined. Some lumps might still be there. Don’t over mix.
  4. Cook on a heated griddle by adding 1/4 cup of batter for each pancake. When bubbles appear, flip.
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Lemon poppy seed pancakes - The 2 Seasons

If you would like some other pancake options, go here, here, here, here, and here.


Take care.