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Lemon Poppy Seed Pancakes

Prep time: 8 minutes
Total time: 12 minutes
Makes 10-14 Pancakes


  • 1 cup self-rising four
  • 1⁄4 cup sugar
  • 1 cup buttermilk (for thicker pancakes, use 3⁄4 cup buttermilk)
  • 1 large egg
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. grated lemon peel
  • 1 tsp. fresh lemon juice
  • 3 1⁄2 Tbsp. poppy seeds


Heat griddle. Combine flour and sugar in medium bowl. Combine buttermilk, egg, oil, lemon peel and lemon juice in small bowl. Add to flour mixture, stirring just until blended (batter will be slightly lumpy). Gently fold in poppy seeds. Pour 1⁄4 cup batter for each pancake onto hot griddle.

Cook until bubbles come to the surface and edges are slightly dry. Turn pancake and cook other side until golden brown.

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