Lemon Poppyseed Pancakes with Lemon Syrup


Lemon Poppyseed Pancakes with Lemon Cream Syrup | Cooking Classy

Is it just me or does January seem kind of blah? Not only are the holidays and the fun and the parties over, but the overabundance of great food suddenly seems to disappear. It’s probably a good thing because with that many treats around, how can any of us resist? Part of that abundance for me during the holidays were one of my favorites, Almond Poppy Seed Pancakes. I made them twice and almost a third time (but we ran out of poppy seeds). They are everyone in my families favorite, including myself.

This time around I decided to switch it up a bit and make a lemon version. I have been meaning to try the lemon poppy seed pancakes ever since I first tried the almond variation. I’ve just been too hooked on the almond kind to ever give these a chance. It’s about time I did though because these pancakes are utterly irresistible. Seriously. Good luck when you say you are going to limit yourself to one. That’s pretty much just impossible.

These amazingly fluffy, perfectly golden, zesty lemon pancakes are loaded with poppy seeds and drenched in a vibrantly lemony syrup. When I want lemon poppy seed pancakes I’m not just going to stop at the pancakes, a delicious lemon syrup for pairing is a must. They’re just meant to be together, don’t make one and not the other because the pancakes just wouldn’t be the same without the syrup.


Lemon Poppyseed Pancakes with Lemon Cream Syrup | Cooking Classy

Lemon Poppyseed Pancakes with Lemon Cream Syrup | Cooking Classy

Lemon Poppyseed Pancakes with Lemon Cream Syrup

Yield: About 14 pancakes

Lemon Poppyseed Pancakes with Lemon Cream Syrup


  • 2 cups all-purpose flour
  • 3 1/2 Tbsp poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup granulated sugar
  • 1 Tbsp lemon zest
  • 2 cups buttermilk
  • 2 Tbsp fresh lemon juice
  • 2 large eggs
  • 1 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 3 Tbsp butter, melted
  • Diced fresh strawberries, for serving (optional)
  • Lemon Cream Syrup
  • 1/2 cup heavy cream
  • 1/4 cup butter (I recommend salted butter)
  • 1 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1/2 tsp baking soda
  • 1 tsp lemon extract


  • For the pancakes:
  • Preheat an electric griddle to 375 degrees. In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 30 seconds. Create a well in dry mixture and set aside. In a seperate mixing bowl, whisk together 1/4 cup sugar with lemon zest, then blend in buttermilk, lemon juice, eggs, lemon extract, vanilla extract and melted butter. Pour buttermilk mixture into well in flour mixture and whisk just until nearly combined (batter should be lumpy, don't over-mix). Butter griddle if necessary and pour batter onto griddle into rounds about 1/4 - 1/3 cup at a time. Cook until bottom is golden then flip and cook opposite side until golden. Serve immediately with Lemon Cream Syrup and fresh strawberries if desired.
  • For the syrup:
  • In a medium saucepan combine heavy cream, butter, sugar and lemon juice. Cook mixture over medium heat, stirring frequently, until mixture begins to boil. Allow to boil for 1 without stirring, then remove from heat and stir in baking soda. Whisk for about 10 seconds until mixture becomes foamy and frothy then return to low heat and cook about 30 seconds longer (until baking soda flavor has cooked out), then remove from heat and stir in lemon extract. Serve warm.
  • Note: Syrup can be stored in the refrigerator up to one week and reheated before serving.
  • Recipe Source: Cooking Classy, adapted slightly from my Almond Poppyseed Pancakes


  • Lizzy (Good Things): How delicious! They really look light and fluffy… it’s breakfast time here in Australia and now I’m salivating! January 4, 2014 at 3:55pm Reply

  • Cheri | Kitchen Simplicity: These look so superb. And, they are not helping my craving for spring! January 4, 2014 at 3:59pm Reply

  • Ashley: I’m going to have to try both the almond and lemon poppyseed pancakes to have a taste comparison. After making the lemon ones do you still prefer the almond pancakes as your favorite? January 4, 2014 at 6:45pm Reply

    • Jaclyn: It’s a tie now, both are so refreshing and delicious so I couldn’t pick one over the other. I hope you try both :). January 5, 2014 at 6:51pm Reply

  • Katrina @ Warm Vanilla Sugar: That syrup looks especially delicious!! Love these!! January 4, 2014 at 7:50pm Reply

  • Liz @ Virtually Homemade: Perfect for Sunday morning breakfast! January 4, 2014 at 8:38pm Reply

  • Erin | The Emerging Foodie: Oh my, these look amazing! Lemon poppyseed is such a delicious combination. Buttermilk makes such good, fluffy pancakes! And your photos are such beautifully composed. January 4, 2014 at 8:49pm Reply

  • Chung-Ah | Damn Delicious: Oh man, could these pancakes look any more perfect?! And can I please come over for breakfast?! January 5, 2014 at 1:15am Reply

    • Jaclyn: Thanks Chung-Ah! January 5, 2014 at 10:27am Reply

  • Jessica @ Portuguese Girl Cooks: These are some gorgeous pancakes, Jaclyn! Love lemon and poppyseed combo but never thought to put it in pancakes. January 5, 2014 at 6:35am Reply

    • Jaclyn: Thanks Jessica :)! January 5, 2014 at 10:27am Reply

  • Anna@CrunchyCreamySweet: This gorgeous breakfast would make me jump out of the bed! Even on such cold mornings like we are having these days! Pinned! January 5, 2014 at 10:53am Reply

    • Jaclyn: Thanks for pinning Anna! January 5, 2014 at 6:50pm Reply

  • Laura @ Lauras Baking Talent: These look like a ray of sunshine on a cold wintery day. What a fun way to brighter up a winter breakfast. Yum! January 5, 2014 at 12:10pm Reply

  • sara: These look SO GOOD! I love lemon poppyseed muffins…what a great idea to make them pancakes! January 5, 2014 at 5:20pm Reply

  • Jessica @ A Kitchen Addiction: Getting out of bed in the morning would be much easier if I knew I had a stack of these pancakes waiting for me! January 6, 2014 at 8:22am Reply

  • Deborah: I am totally drooling, Jaclyn!! And as luck would have it, last time I bought poppy seeds, it was cheaper to buy a huge thing of them than the little bottle, so I have tons I need to go through. I’m thinking these will be on the menu this weekend! January 6, 2014 at 4:12pm Reply

    • Jaclyn: I noticed that same thing! I finally got a big one too and I’m thinking I better go back for another while they are still selling them. Poppy seed stuff is the best :). January 6, 2014 at 5:26pm Reply

  • Christie: Oh my. I am making these for Valentine’s breakfast. I made the syrup tonight and it is magical. February 13, 2014 at 6:14pm Reply

    • Jaclyn: I’m so glad you liked the syrup Christie hope you love the pancakes too! February 13, 2014 at 7:08pm Reply

  • Elena: I made this for my husband for Valentine’s breakfast and he loved it! The pancakes turned out fluffy, flavoursome and were delicious with the syrup, thanks for the recipe! February 15, 2014 at 4:06am Reply

    • Jaclyn: I’m so glad you liked these pancakes Elena! Thanks for leaving a comment! February 25, 2014 at 11:17pm Reply

  • Vicki: These were simply divine. Thx for the recipe! May 31, 2014 at 10:38am Reply

    • Jaclyn: So glad to hear it! Thanks Vicki! June 19, 2014 at 11:09pm Reply

  • Randy: I love your poppyseed pan cakes. Can I make waffles with the same batter. I think it would look great with everything on waffles. June 18, 2014 at 7:43pm Reply

    • Jaclyn: I think that it should work fine as waffles, but I might add a little bit more butter and I’d whip the egg whites (from the 2 eggs) then I’d fold them into the batter at the end. Hope that helps! June 18, 2014 at 8:50pm Reply

  • Catherine Baird: These are amazing!! I didn’t have lemon extract on hand, so I made the pancakes and syrup without it, but it’s on my grocery list and I can’t wait to try them with it! June 17, 2015 at 10:59pm Reply

  • Jen James: These are absolutely fabulous! I forgot I made these until I came back here to get a dinner idea. I love every recipe I try!! These are so light and fluffy, and the syrup is to DIE. July 8, 2015 at 4:52pm Reply

    • Jaclyn: I’m so glad you liked these Jen! Thanks for your feedback! July 8, 2015 at 11:44pm Reply

Add your comment:

Copyright 2016 Cooking Classy
Design by cre8d