Everyone knows that the very best muffins are lemon poppy seed muffins. They might be our favorite type of scone, too. And now lemon poppy seed is going to be your favorite pancake flavor! These easy buttermilk pancakes zing with bright lemony flavor from real lemon zest and juice, and they’re chock full of poppy seeds for a subtle crunch.
These pancakes are so good, they don’t even need maple syrup — but boy, oh boy, when that tang combines with a drizzle of sweetness they’re really irresistible. Lemon poppy seed might sound gourmet, but this pancake recipe isn’t any more complicated than a classic buttermilk pancake recipe with some lemon zest, lemon juice, and poppy seeds thrown in.
We also added whole wheat flour to make these a bit heartier and more nutritious. Don’t have buttermilk or don’t want to buy a whole carton just to use one cup for pancakes? We’ve got two solutions for you: double the batch (your family won’t regret it) or make your own last-minute buttermilk with milk and vinegar or lemon juice (super handy since you’re already using it for this recipe).
Want these to taste just like the muffins? Whip up an easy icing with powdered sugar and milk — we bet it’ll be awesome.
Don’t miss any of our easy pancake recipes:
- Nutella-Stuffed Pancakes
- Cinnamon Roll Pancakes
- Sky-High Japanese Pancakes
- Bacon Pancakes
- Pineapple Upside-Down Pancakes