Craving a breakfast that’s both bright and indulgent? These Lemon Poppy Seed Pancakes deliver a perfect balance of tangy citrus and soft, fluffy texture—ideal for a weekend brunch or special morning treat.

Ingredients
For the Pancakes:

1 cup (125 g) all-purpose flour

1 tablespoon poppy seeds

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 tablespoon lemon zest

2 tablespoons lemon juice

1 cup (240 ml) buttermilk

1 large egg

2 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

1 teaspoon vanilla extract

For the Lemon Glaze (Optional):

½ cup (60 g) powdered sugar

1–2 tablespoons lemon juice

How to Make