These Lemon Poppy Seed Pancakes are a wonderful Summer brunch idea! We’re taking a classic muffin flavor combo and turning it into an even better breakfast. Top with the homemade lemon curd and some freshly whipped cream for the perfect way to start a sunny Sunday! These are thick and fluffy and full of zesty lemon vibes with pops of poppy seeds throughout.
The pancakes come together really easily and can be doubled (or tripled) up to suit your needs. I make the recipe below to serve two very happily. With pancakes, it really is always best to make too many rather than too few. I recommend keeping a plate in the oven set on very low, but warm, to keep the pancakes on until ready to serve. The lemon curd can be made right at the beginning then left in the bowl ready for when you plate up!
The pancakes are based off my basic pancake recipe. We add lemon juice, zest and poppy seeds to the mix. Finally top with homemade lemon curd and some whipped cream. Of course, absolutely feel free to use store bought lemon curd. Although, it is a lot easier to make than you might think!
Why do we pair Lemon and Poppy Seeds?
The lemon poppy seed combination likely originates from European culinary traditions, particularly from Eastern European and Mediterranean cuisines. Here’s a bit more about its background:
- Historical Roots: Poppy seeds have been used in cooking for centuries, especially in countries like Germany, Austria, and Hungary. They were often used in pastries, breads, and cakes.
- Lemon’s Popularity: Lemon is a common flavoring in many baked goods, valued for its bright, refreshing taste. The combination of lemon and poppy seeds became popular as a way to balance the richness of baked goods with a zesty flavor.
- American Adaptation: The pairing gained popularity in the United States in the late 20th century, particularly in the form of muffins, cakes, and quick breads. It became a favorite in coffee shops and bakeries.
The combination is loved for its unique flavor profile—tart lemon with a nutty crunch from the poppy seeds—making it a classic in various baked goods!
INGREDIENTS REQUIRED
There are no specialist ingredients or equipment required for this recipe. I can find everything I need at my local supermarket or grocery store. Use two medium frying pans on a medium/low heat for best results!
- Unsalted Butter
- Granulated Sugar
- Large Free Range Eggs
- Plain (All Purpose) Flour
- Lemon: Juice and Zest
- Poppy Seeds
- Baking Powder
- Whipped Cream or Heavy Whipping Cream
TIPS FOR the Best Lemon Poppy Seed Pancakes
- Butter: Unsalted melted butter goes into the batter for that extra bubbly, fluffy texture.
- Batter: When stirring the batter together, you want lumps! Do not mix to the point of the batter being totally smooth. The lumps won’t taste ‘lumpy’ in the final product, but they are what gives the pancakes lift and the fluffy texture.
- Mixing: On this note, do not use a stand or electric mixer here. A handheld balloon whisk is your best choice to keep air in the batter for tall, thick pancakes.
- Frying: Use two large frying pans, cooking one in each at a time. Unless making very small pancakes! Spray the pan with a little cooking oil, or ideally brush with butter. Dollop on the batter using a ladle or pouring from a jug.
- When to flip: The pancakes are ready to flip when all the bubbles on top have burst. Flip, then let cook for another 1-2 minutes. Keep the heat medium-low to prevent burning!
- Keeping Warm: To keep the pancakes warm between batches, heat the oven so it’s warm but not hot (50c/120f). Put a plate in the oven and add the pancakes once they’re done – ready to serve in a big stack.
- Lemon Curd: Make this as the first step so that when the pancakes are ready, you’re ready to go. A silicone balloon whisk is the best utensil for making curd, but any sort of spatula will do.
For these Lemon Poppy Seed Pancakes, use a large mixing bowl and hand whisk – do not use an electric whisk as it will over mix and fall flat. If you want more wild brunch recipe ideas, check out my Blueberry Sweet Rolls with Cream Cheese Frosting. For videos and baking inspiration, head on over to my Instagram.
Make Ahead and Storage for Lemon Poppy Seed Pancakes
You can absolutely make the batter and lemon curd ahead of time. To do so, make the curd as described in the recipe and place in an airtight container in the refrigerator overnight/until ready to serve. I honestly prefer it cold on top of these pancakes! For the batter, whisk everything together in a bowl, cover and refrigerate overnight. This way, you can wake up and start frying immediately.
To store these, I place any leftover pancakes in sandwich bags and place in the refrigerator. Either microwave or place in a frying pan on a low heat to warm up again. They will last 1-2 days like this. You can also freeze pancakes. Again, place in an airtight container and freeze for up to 3 months. Let thaw in the refrigerator before warming up and eating!
Lemon Poppy Seed Pancakes
Ingredients
For the Lemon Curd
- Zest and Juice of 1 Large Lemon
- 2 (2) Large Egg Yolks
- 75 g (⅓ cups) Granulated Sugar
- 25 g (2 tbsp) Butter Cold, Cubed
For the Pancakes
- 140 g (1 cups) All Purpose Flour
- 2 tsp (2 tsp) Baking Powder
- 3 tbsp (3 tbsp) Granulated Sugar
- 130 ml (½ cups) Milk
- 2 (2) Large Eggs
- 2 tbsp (2 tbsp) Unsalted Butter Melted
- 2 tbsp (2 tbsp) Lemon Juice
- Zest of 1/2 Lemon
- 2 tbsp (2 tbsp) Poppy Seeds
Instructions
For the Lemon Curd
- Make the compote by lemon curd by whisking together the egg yolks, sugar, lemon juice and zest. Place over a medium heat and keep whisking while it thickens – about 5 minutes.
- Remove from the heat and whisk in the butter. Set aside while you make the pancakes.
For the Pancakes
- Add the flour, baking powder and sugar to a large bowl and stir to combine. Make a well in the centre and add the milk, eggs, lemon juice, lemon zest, poppy seeds, and melted butter. Whisk until barely combined – it should still be lumpy.
- Place a frying pan over a low to medium heat. Brush with melted butter or oil. Scoop about a 1/2 cup of batter onto the pan.
- Fry for about 1-2 minutes – flipping when the air bubbles on the surface of the batter begin to pop. Fry for another minute, then remove and repeat for all remaining batter.
- Serve the pancakes with the homemade lemon curd, fresh whipped cream, powdered sugar and any other desired toppings!
Notes
- To keep the pancakes warm while making a larger batch, heat the oven to about 150F. Place a heatproof plate or baking dish in the oven and add the pancakes once cooked. They’ll retain their heat ready for when you serve.
