Lemon Poppy Seed Pancakes


Prep Time:               10 minutes

Cook Time:               15 minutes.

Servings:                  10 medium size pancakes


  • 1 C Buttermilk
  • 1 Egg
  • 2 Tbs Butter, melted
  • 1 tsp Vanilla Extract
  • 1 Tbs Lemon Zest (Zest of 1-2 Lemons)
  • 3 Tbs Lemon Juice (Juice of 1-2 lemons)
  • 2 Tbs Poppy Seeds
  • ½ C Whole Wheat Flour
  • ½ C All-Purpose Flour
  • 2 Tbs Sugar
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Sea Salt                       


In a large bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, lemon zest, and lemon juice.

Preheat griddle to 400˚.

Place a large sifter or fine mesh sieve over the bowl and add the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Sift the dry ingredients over the wet ingredients, and mix until they’re just combined. Fold in poppy seeds into batter ½ tablespoon at a time, until totally incorporated.

Ladle ¾ full of the batter onto your greased and heated griddle, and cook the pancakes until they’re golden brown on each side, about 2-3 minutes per side.


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