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Lemon Poppyseed Pancakes

Fluffy lemon poppyseed pancakes served with a homemade lemon honey butter topped with fruit!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 -3 servings
Author Olivia Lam

Ingredients

For the Lemon Honey Butter:

  • 4 tbsp Unsalted Butter (at room temperature)
  • Zest of 1 Lemon
  • ½ tbsp Lemon Juice
  • 1 ½ tbsp Honey
  • Pinch of Salt

For the Lemon Poppyseed Pancakes:

  • 1 cup All Purpose Flour
  • ¼ cup Granulated Sugar
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Kosher Salt
  • 1 tbsp Poppyseeds
  • ½ cup + 2 tbsp Buttermilk
  • 1 Juice and Zest from 1 Lemon
  • 1 Large Egg
  • 2 tbsp Vegetable Oil
  • 1 tsp Vanilla Extract
  • Additional Unsalted Butter for cooking
  • Fresh Banana Slices and Berries (for topping)
  • Maple Syrup (for serving)

Instructions

For the Lemon Honey Butter:

  • Add all of the ingredients into a bowl and mix until well combined.

For the Lemon Poppyseed Pancakes:

  • Add the flour, granulated sugar, baking powder, baking soda, kosher salt, and poppyseeds into a large bowl. Mix with a whisk until the ingredients are evenly combined.
  • Add in the buttermilk, lemon zest, lemon juice, egg, vegetable oil, and vanilla extract. Mix until everything is well combined.
  • Heat a pan over medium heat. Add in a pad of butter to coat the bottom of the pan. Once it has melted, pour in the pancake batter. Use a ¼ cup scoop to make 10 small pancakes or a ½ cup scoop to make 5 larger pancakes. Cook the pancakes for about 2 minutes on each side until golden brown and cooked through. Continue to cook the pancakes in batches.
  • Top the pancakes with a pad of the lemon honey butter and fresh fruit. Serve with maple syrup and enjoy!