Fluffy lemon poppy seed pancakes made with real lemon zest, buttermilk, and just the right amount of crunch. Perfect for a fresh breakfast or brunch.

Scale

1 cup all-purpose flour

1 tbsp poppy seeds

1 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup buttermilk

1 egg

2 tbsp melted butter

1 tbsp lemon zest

2 tbsp lemon juice

1/2 tsp vanilla extract

1. In a bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.

2. In another bowl, whisk buttermilk, egg, melted butter, lemon juice, zest, and vanilla.

3. Pour wet ingredients into dry and mix until just combined. Do not overmix.

4. Let the batter rest for 10–15 minutes.

5. Heat a nonstick pan over medium. Grease lightly.

6. Scoop batter onto hot pan. Cook until bubbles form and edges look set, 2–3 minutes.

7. Flip and cook another 1–2 minutes until golden.

8. Serve warm with glaze, yogurt, or berries.

Use fresh lemon zest for best flavor.

Let batter rest before cooking to improve fluffiness.

Store leftovers in the fridge for up to 2 days and reheat gently.

Keywords: lemon poppy seed pancakes, fluffy pancakes, citrus breakfast