Lemon Poppy Seed Pancakes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

This breakfast recipe (vegetarian), ready in about 25 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1 tbsp poppy seeds
• 1/2 tsp salt
• 1 1/4 cups milk
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, 1 tbsp poppy seeds, and 1/2 tsp salt until evenly mixed.
2. Step 2: In a separate bowl, combine 1 1/4 cups milk, 1 large egg, 3 tbsp melted unsalted butter, 1 tbsp lemon zest, 1 tbsp lemon juice, and 1 tsp vanilla extract. Whisk thoroughly until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; the batter should be slightly lumpy but without dry flour patches.
4. Step 4: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set.
5. Step 5: Flip each pancake and cook for an additional 1-2 minutes until golden brown and cooked through. Serve warm with syrup or fresh fruit.