It’s hard to believe that I first shared this method back in 2013. And when I shared it, I entirely forgot to add the eggs. The pancakes still turned out okay, but being a virgo, it always kind of irked me. Fast forward 10+ years and now the photos irk me as well. So last Monday I decided to make a batch and reshoot the whole thing. This time I include the eggs.

To say Worth keeping these Lemon Poppy Seed Pancakes is an understatement.

They’re savory, not too sweet and have the reliable lemon flavor. Of course lemon poppy seed anything is notable. But there’s nothing quite like a stack of pancakes with a lemony glaze. You can’t convince me otherwise.

To Make These Lemon Poppy Seed Pancakes Gather:

for the pancakes:

unbleached all-purpose flour – Gives structure to the pancakes.
poppy seeds – Adds a pop of color, subtle flavor and texture.
baking powder – It provides lift and is what makes pancakes light and fluffy.
fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
lemon zest – Lends distinct citrus flavor.
granulated sugar – Adds a touch of sweetness.
eggs – Lends richness and flavor.
lemon juice – For extra lemony flavor.
pure vanilla extract – Enhances the flavors in the pancakes.
milk (of choice) – Lends flavor and aids in yielding a tender pancake.
unsalted butter – Gives flavor and richness.

for the glaze:

powdered sugar
lemon juice

In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 1/4 cup poppy seeds, 1 teaspoon baking powder and 3/4 teaspoon fine salt. Use a whisk to stir until the ingredients are incorporated.

With your fingers, rub 2 tablespoons sugar with 2 tablespoons lemon zest together until it starts to resemble wet sand.

To the lemon sugar mixture add 2 large eggs, 3 tablespoons lemon juice, 1 teaspoon pure vanilla extract and 1-1/2 cups milk.

Whisk to combine.

Pour the wet ingredients in to the dry.

Switch over to a rubber spatula to stir once more until the dry ingredients are only about incorporated.

Add in 2 tablespoons melted (and cooled) butter.

Stir to combine and set this off to the side for a second.

Make The Lemon Glaze:

In a bowl, measure and add 1/2 cup of powdered sugar and add in 2-1/2 tablespoons lemon juice.

Whisk to combine.

Preheat your grilled to 325℉ or 160℃.

For regular griddles lightly spray with nonstick spray. If using a ceramic griddle add a little butter or coconut oil. Then using a 1/4-cup measuring cup, pour and spread the batter around for (somewhat) reliable circled pancakes.

Cook for 3 to 4 minutes on one side before flipping and continuing to cook 1 to 2 more minutes or until golden brown.

Transfer the pancakes to a rimmed baking sheet and keep warm in a low oven. Or in your oven with only the oven light on.

Repeat until you’ve used up all the batter.

I topped mine with a little salted butter, fresh blueberries and a drizzle of the lemon glaze.

Worth the pot!!

WHAT TO SERVE WITH PANCAKES?

Because pancakes tend to be on the sweet side, I recommend a savory side.

breakfast potatoes
cauliflower hash brown patties (low carb)
bacon
sausage links (regular or maple)
pork, turkey or veggie breakfast sausage patties.
coffee, tea or orange juice.

HOW TO STORE PANCAKES:

Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap and store in a freezer safe container/bag for up to 3 months.