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Lemon Poppy Seed Pancakes

Keith Jackie
With fresh-squeeze Meyer lemon and zest in the batter, these poppy seed pancakes have a bright flavor that make us think of the coming spring. Layer your cakes with sweet lemon and cream cheese filling for a divine brunch treat.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Servings 12 -14 pancakes


  • 1 C buttermilk
  • 1 tbsp. + 1 tsp fresh squeezed lemon juice
  • 1 egg
  • 2 tbsp. melted butter
  • ½ tsp vanilla extract
  • C flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 tbsp. sugar
  • 2 tsp lemon zest
  • 2 tsp poppy seeds


  • 6 oz cream cheese softened
  • 1 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 C powdered sugar


  • In a mixing bowl, combine all dry ingredients and mix together.
  • In a separate bowl, combine all wet ingredients and allow to sit for 15 minutes
  • Add dry ingredients to wet ingredients and mix until wet. Be careful to not over mix (you want to have some lumps). If you over mix it will make pancakes less fluffy.
  • Heat large Teflon skillet over medium high heat and spray with cooking spray for the initial pancake. After that you do not need to spray pan.
  • Drop pancake batter by ¼ C onto skillet until sides pull up and pancake starts to bubble. Flip and cook for 1 minute.

To make filling:

  • Mix cream cheese, lemon juice and zest along with powdered sugar until well combined.
  • To serve place pancakes in stack with a portion of cream cheese mix in between pancakes.