Lemon Poppyseed Buttermilk Pancakes


I can't say enough about my adoration for lemon poppyseed flavored things. It's such a classic flavor combination and I will never give it up. EVER. The bright, citrus flavor paired with the slight crunch of the poppyseed, I could literally go for a stack of these lemon poppyseed buttermilk pancakes right now. I also very much appreciate the use of buttermilk in pancakes. The buttermilk adds a depth of flavor and creaminess that regular whole milk (or alternative milks) don't provide. These lemon poppyseed buttermilk pancakes are truly a perfect recipe to make any day of the week, any time of the week, and yield enough to have leftovers the next day, or an hour later. Not judging.

The first time I ever made pancakes was the epitome of a hot mess. Flour went everywhere, I had baking soda and powder in the batter without knowing the difference between the two, I kept adding more liquid to thin out the batter, only to add more flour in because it got to thin. The batter had no flavor and the pancakes fell apart. A MESS. After months (okay, years) of trying and perfecting, I landed on this recipe, and could not be happier. I think all pancakes need buttermilk in the recipe, because it really adds another dimension of flavor, and holds the batter together well.  I also have grown to love pastry flour. Bob's Red Mill makes a phenomenal pastry flour (no code, not sponsored, simply love BRM products). I'm also of the opinion that deliciously airy pancakes don't really need to be 4" thick. They could be thin but fluffy, airy, and pack a ridiculous amount of taste without being too extra. This recipe, well, she's everything you desire in pancakes. Promise ;)

Lemon Poppyseed Pancake Swaps:

  • Swap Pastry Flour for Gluten Free Flour: I haven't made this recipe with a GF alternative -yet-, but you can certainly give this a try. Some Bob's Red Mill gluten free flours would fair very well here - such as their 1:1 (blue bag).
  • Not into buttermilk? Try regular whole milk, half and half even, or if you must, almond milk.
lemon poppyseed buttermilk pancakes displayed on a platter

I promise that these lemon poppyseed buttermilk pancakes will bring you as much joy as you could hope a pancake could provide you. When food makes you grin from ear to ear, you know it's good. This recipe does it for me. I plan to make other pancake (and waffle) recipes using this base recipe, so stay tuned for more yummy breakfast bites!

Lemon Poppyseed Buttermilk Pancakes

Stacks on stacks on stacks. Pancakes, but make them lemon poppyseed...oh and buttermilk. This trifecta of lemon, poppyseed, and buttermilk makes the fluffiest pancakes of your brunch dreams. All you need is a cocktail and some good throwback music. Cheers!



  • 164g pastry flour
  • 2 large eggs
  • 2 tbsp olive oil
  • 2 ½ tsp sugar
  • 2 tsp baking powder
  • ¾ cup buttermilk
  • 2 tbsp poppyseed
  • Zest of lemon
  • 2 tbsp lemon juice


  1. In a medium bowl, whisk together the buttermilk, eggs, olive oil, sugar, and lemon juice.
  2. In a separate small bowl, whisk the flour, baking powder.
  3. Add the flour to the wet ingredients and whisk until just incorporated. Pour in the poppyseed and whisk to combine; llet sit for 3 minutes
  4. Melt 2 tbsp butter (Or use cooking spray) in a large pan.
  5. Ladle a scoop of batter onto a skillet.  Cook until the outside of the pancake gets brown, flip and cook for an additional 2 minutes.  Serve as desired. Yields eight 4” pancakes.

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