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Lemon Poppy Seed Pancakes

These fluffy pancakes are full of fresh lemon flavour and are perfect for brunch with some sweet strawberries.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Servings: 2 servings


  • 1 cup plain flour
  • 1 tbsp poppy seeds
  • 1 lemon juice + zest
  • 1 cup milk
  • 1 egg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp coconut oil melted
  • 1 tbsp brown sugar
  • 1/2 tsp vanilla extract

To serve

  • maple syrup
  • strawberries


  • Mix the flour, baking soda, baking powder, poppy seeds, lemon zest, salt and  sugar in a large bowl.
  • In a separate bowl, whisk together the egg, milk, lemon juice, vanilla extract and melted coconut oil. 
  • Make a well in the dry mixture and pour in a little of the wet mixture. Mix well and gradually add the remaining wet mixture and mix until combined.
  • Heat a nonstick frying pan or griddle over medium heat with no oil. I prefer not using oil as it stops the pancakes from frying and getting too crispy. If your pan isn't great at not sticking, add a tsp of coconut oil.
  • Scoop around 1/4 or a large spoonful of batter in to the pan per pancake. Use the back of the spoon to spread it out in to a saucer-sized pancake. I do around 2-3 at a time.
  • Cook for 2-3 minutes on each side.
  • Meanwhile, chop the strawberries.
  • Serve topped with the chopped strawberries and a drizzle of maple syrup!