Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes are light, fluffy, and bursting with lemon flavor! Try them with lemon poppy seed glaze for a sweet, tart, delicious start to your day.

4.50 from 2 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 218kcal

Author: Cathy Trochelman

Ingredients

Pancakes

2 cups all purpose flour
3 Tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 Tablespoons vegetable oil
1 Tablespoon butter melted
2 Tablespoons lemon juice
1 1/2 Tablespoons poppy seeds
zest of 1 lemon
3 egg whites

Glaze

2 cups powdered sugar
3-4 Tablespoons lemon juice
1/2 teaspoon poppy seeds

Instructions

In a large mixing bowl combine flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine milk, oil, melted butter, lemon juice, poppy seeds, and lemon zest. Mix well.
Combine the wet ingredients and dry ingredients; gently mix until just combined.
Beat egg whites until soft peaks form; gently fold into batter.
Let batter rest 5 minutes.
Pour by 1/4 cup onto prepared griddle. Wait until bubbles form on the surface and pop; then flip pancakes until golden brown on both sides.
Make the glaze by combining powdered sugar, lemon juice, and poppy seeds. Whisk until smooth. Pour over pancakes as desired.

Notes

Recipe Variations

Add lemon extract, almond extract or vanilla extract for an extra pop of flavor
Add 1/2 cup Greek yogurt and reduce the milk to 1 cup
Substitute 2 whole eggs for the egg whites
Use 4 Tablespoons of oil (instead of 2) to make them into waffles
Top with lemon curd & whipped cream
Top with fresh strawberries and blueberries
Use almond flour to make them gluten-free
Substitute honey for the granulated sugar in the pancake batter

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