Tender, fluffy Whole Wheat Lemon Poppy Seed Pancakes are wholesome, delicious, and drizzled with a scrumptious Lemon Poppy Seed Syrup!
Happy Spring, y’all! I hope today finds you enjoying flowers, sunshine, and lovely weather…and perhaps, if you’re lucky, a stack of Whole Wheat Lemon Poppy Seed Pancakes. 😉
We’re returning to reality this morning after Spring Break, and I have to say…hopefully reality will be more enjoyable than the past week has been at our house. We’re still trying to recover from The Great Stomach Bug Plague of 2017. That’s right…there was no Spring Break fun to be had around here. We were stuck at home all week long while the stomach bug passed from family member to family member and ran its course. Ugh. Hope y’all’s Spring Break was (or will be, if it’s this week) a better experience than ours! I’m definitely ready for a fresh start on this first day of spring.
Speaking of spring and fresh starts, how ’bout a delectable breakfast to kick things off? These Whole Wheat Lemon Poppy Seed Pancakes are every bit as sunny and yummy as they sound. I transformed my favorite Homemade Whole Wheat Pancake Mix by adding fresh lemon juice, lemon zest, and poppy seeds for pancakes that are still 100% whole wheat and wholesome but magically taste like dessert.
If you’re a lemon fan — or better yet, a lemon poppy seed fan — you’re guaranteed to go crazy over these pancakes! They boast a subtle lemon undertone, but the lemony flavors get a big boost once drizzled with Lemon Poppy Seed Syrup (a syrup recipe borrowed from my Lemon Blueberry Overnight Baked French Toast and jazzed up with poppy seeds).
The result is like eating a plate of sunshine for breakfast! Or brunch. Or brinner (because I feel certain that these would make a great breakfast-for-dinner treat)…
As a side note, I was fortunate enough to have my husband home when I took the photos for this post, and I wrangled him into helping with the syrup-pour shots. I usually attempt such photos all by my lonesome, which means I’m trying to hold steady a heavy camera and long lens with one hand (hoping for somewhat centered/in-focus pics), while reaching my hand out in front of me and blindly pouring (hoping that the syrup will actually hit the pancake and not run all over the table…for which my current success rate hovers around 50%). Let me tell you, it’s quite the spectacle.
But would you believe it’s WAY easier to take said shots with an extra set of hands? No body contorting, no massive mess of syrup…I told my husband he’s officially hired! Now if only he could quit his day job to stay home and help me out every day. 😉
I’ve written out full directions for making these Whole Wheat Lemon Poppy Seed Pancakes, but as I mentioned before, you can totally make this recipe by starting out with my Homemade Whole Wheat Pancake Mix. If you haven’t already tried that mix, it’s such a great staple to keep in your pantry for when you want to quickly whip up homemade pancakes. It’s all-natural, with nary an icky ingredient to be found (which can’t be said for most store-bought pancake mixes). And now you can use it to make a new, tasty flavor of pancakes!
So who’s ready for a plate of luscious and lovely lemon deliciousness? After all, Whole Wheat Lemon Poppy Seed Pancakes are the perfect recipe for welcoming spring! Incidentally, I’ve also heard they make a nice reward for surviving the Great Stomach Bug Plague of 2017… 😉
More lemon lusciousness…