Lemon Poppy Seed Pancakes Recipe

Measure & Heat

Measure out dry and wet ingredients. Preheat a griddle or large nonstick skillet over medium heat (about 350°F / 175°C) while you mix the batter.

If you don't have buttermilk, make a substitute by stirring 1/2 tablespoon lemon juice into 1/2 cup milk and letting it sit 5 minutes; this recipe already uses buttermilk for tang. Zest the lemon before juicing to retain maximum aroma.

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Stir in the poppy seeds and lemon zest, tossing to distribute evenly so the zest and seeds are throughout the dry mix.

In a separate bowl or large measuring cup whisk the whole milk, buttermilk, eggs, lemon juice, vanilla extract, and melted cooled butter until smooth and homogenous.

Lightly beat the eggs so yolks and whites are combined before adding to the milks to ensure a smooth batter.

Make a well in the center of the dry ingredients and pour the wet mixture in. Using a rubber spatula or wooden spoon, gently fold the wet into the dry just until combined. It's okay if the batter is a little lumpy—do not overmix or the pancakes will be tough.

Let the batter rest 5 minutes at room temperature to hydrate the flour and allow bubbles to form; this will produce lighter pancakes.

If the batter seems too thick (should be slightly pourable but holding some shape), thin with up to 2 tablespoons additional milk; add 1 tablespoon at a time.

Lightly oil the preheated griddle or skillet and wipe away excess with a paper towel so the surface is lightly greased, not slick.

For each pancake, pour 1/4 cup batter onto the griddle, spacing them 2 inches apart. Cook over medium heat until bubbles form on the surface and the edges look set, about 2 to 3 minutes.

Flip carefully and cook the second side until golden brown, another 1 to 2 minutes. Adjust heat as needed so pancakes brown without burning; reduce to medium-low if the exterior browns too quickly before the center cooks.

Transfer cooked pancakes to a warm plate and keep loosely covered in a low oven (200°F / 95°C) while you cook remaining batter. Re-oil the griddle as necessary between batches.

Stack pancakes and top with a pat of unsalted butter and drizzle with maple syrup or lemon glaze. For a simple lemon glaze, whisk together 1/2 cup powdered sugar with 1 to 2 tablespoons lemon juice until smooth and pourable; add more sugar or juice to reach desired consistency.

Finish with a light dusting of powdered sugar, extra lemon zest, or a sprinkle of poppy seeds if desired. Serve immediately.