Lemon Poppy Seed Pancakes

4.6
(5)
5 Reviews
3 Photos

Follow these 3 key techniques so Chef John's lemon poppy seed pancakes turn out perfectly: give the lemon zest and sugar time to react, whisk the batter just enough and not too much, and have enough patience to let the batter rest for 10 minutes before cooking. You'll be rewarded with delicious, fluffy pancakes.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on September 10, 2024
3
closeup of a stack of three lemon-poppyseed pancakes garnished with lemon zest
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Prep Time:
10 mins
Cook Time:
5 mins
Rest Time:
10 mins
Stand Time:
15 mins
Total Time:
40 mins
Servings:
2 to 3
Yield:
6 pancakes
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Ingredients

Original recipe (1X) yields 2 to 3 servings

  • 1 rounded tablespoon white sugar

  • 1 tablespoon lemon zest, or more to taste

  • 5 teaspoons poppy seeds

  • 1 large egg

  • 3 tablespoons butter, plus more for the pan

  • 3 tablespoons lemon juice

  • 1 cup whole milk

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon kosher salt

  • 2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • lemon wedges (optional)

Directions

  1. Combine sugar and lemon zest, and stir to combine. Let stand about 15 minutes.

  2. Whisk flour, salt, baking powder, and baking soda together in a separate bowl. Set aside.

  3. Add poppy seeds, egg, and melted butter to the bowl of sugar, and whisk thoroughly. Add lemon juice, milk, and flour mixture. Whisk gently just until flour disappears. Let batter rest for 10 to 15 minutes before using. 

  4. Heat a nonstick skillet over medium heat, and generously grease with melted butter or vegetable oil.

  5. Transfer about 1/3 cup of batter into the pan for each pancake, and cook until a few bubbles start to pop through the surface, 3 to 4 minutes. Flip and cook the second side 3 to 4 minutes. Serve immediately.

    closeup of a stack of three lemon-poppyseed pancakes garnished with lemon zest

    Chef John

    Chef's Notes:

    Pancakes can be topped with whipped cream or a slice of butter.

    For a stronger lemon flavor a 1/4 teaspoon of lemon extract can be added to the batter.

    Fresh lemon wedges can also be served alongside.

Nutrition Facts (per serving)

779 Calories
29g Fat
122g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 779
% Daily Value *
Total Fat 29g 37%
Saturated Fat 15g 73%
Cholesterol 151mg 50%
Sodium 1515mg 66%
Total Carbohydrate 122g 44%
Dietary Fiber 14g 49%
Total Sugars 24g
Protein 22g 44%
Vitamin C 185mg 206%
Calcium 639mg 49%
Iron 8mg 45%
Potassium 847mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.