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’m definitely ready for a fresh start on this first day of spring. So 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)…
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 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 what are the ingredients required for this magical breakfast delight?
- Flour. White all-purpose flour makes delicious pancakes, of course. But for pancakes that are both tasty and wholesome, I always use whole wheat pastry flour. This pantry wonder is 100% whole wheat flour but with a lighter taste and texture, more akin to that of white flour.
- Sugar. Sugar is necessary in these pancakes to balance out the puckery lemon juice. But I always add at least a pinch of sugar to pancake recipes because it contributes to that lovely, crisp caramelization around the edges.
- Baking powder, baking soda, and salt. Required for fluff and flavor.
- Buttermilk. This ingredient actually makes for more tender pancakes and extra height!
- Eggs. Provide structure to pancakes, allowing them to rise in the first place.
- Freshly-squeezed lemon juice & lemon zest. For all of that lemony goodness.
- Poppy seeds. These are actually optional if you don’t have any on hand, but I think they’re just made for lemon treats. Aren’t they so cute and festive?
- Pure vanilla extract. For depth of flavor.
- Melted butter. To make your pancakes rich and moist!
The Importance of Room Temperature Ingredients
You’ll get better results if you make sure your ingredients are at room temperature — rather than ice-cold straight out of the fridge. Room temperature ingredients yield fluffier pancakes. Plus, cold buttermilk and eggs can make your melted butter solidify the moment you stir it in, which is not ideal.
However, seeing as how I don’t always think ahead (or have the patience) to let my ingredients hang out on the counter for a few hours, I often speed up the process.
You can warm buttermilk in the microwave for a few seconds (and then stir) to take off the chill. And you can put eggs in a bowl of warm water for a few minutes.
So who’s ready for a plate of luscious and lovely lemon deliciousness? After all, Whole Wheat Lemon Poppy Seed Pancakes are not only scrumptious, but they’re the perfect recipe for welcoming spring!
More Lemon Lusciousness
- Lemon Sugar Baked Donuts
- The BEST Lemon Cupcakes with Lemon Cream Cheese Frosting
- Lemon Poppy Seed Mug Cake
- Lemon Pound Cake
Whole Wheat Lemon Poppy Seed Pancakes
FOR THE LEMON POPPY SEED SYRUP:
- 1/2 cup water
- 2/3 cup sugar
- 1/3 cup freshly-squeezed lemon juice
- 1 teaspoon fresh lemon zest
- 2 teaspoons corn starch
- 2 tablespoons salted butter, at room temperature
- 2 tablespoons heavy cream
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon poppy seeds
FOR THE PANCAKES:
- 3 cups whole wheat pastry flour*
- 1/4 cup sugar*
- 1 tablespoon baking powder*
- 3/4 teaspoon baking soda*
- 3/4 teaspoon salt*
- 3 cups buttermilk, at room temperature
- 2 eggs, at room temperature
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons lemon zest
- 2 1/2 tablespoons poppy seeds
- 1 1/2 teaspoons pure vanilla extract
- 5 tablespoons butter, melted & cooled
- To make the Lemon Poppy Seed Syrup: In a small pot, whisk together the water, sugar, lemon juice, lemon zest, and corn starch until well blended. Set pot over medium-high heat and bring to a boil while occasionally whisking. Reduce to a simmer and cook for 3 to 5 minutes, stirring occasionally, or until syrup has thickened. Remove pot from the heat and stir in butter, heavy cream, vanilla, and poppy seeds, until all ingredients are smooth and well blended. Set aside and allow to cool.
- In a large bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, and salt until well-combined (*OR measure out 3 1/4 cups Homemade Whole Wheat Pancake Mix + 1 additional tablespoon sugar into a large bowl). Measure buttermilk into a large measuring cup (4-cup capacity) or medium bowl. Whisk in the eggs, lemon juice, lemon zest, poppy seeds, and vanilla until well combined.
- Make a well in the center of the dry mix and pour in the buttermilk mixture. Stir a few times, add the melted butter, and then stir gently until just combined, taking care not to overmix (a few lumps are okay).
- Set a large skillet over medium heat. Once the skillet is heated, add a small piece of butter (and/or a small dollop of coconut oil) and swirl to coat the pan. Use a 1/4-cup measuring cup to pour circles of batter onto the skillet. Cook until the underside of each pancake is golden brown and bubbles begin to form on top. Flip pancakes and cook for another minute or two until the second sides are golden brown.
- Serve pancakes immediately with Lemon Poppy Seed Syrup (or pure maple syrup). Or keep them warm in a 200°F oven (for 20 to 30 minutes) by placing them in a single layer on a cooling rack set on top of a baking sheet.
- *If you wish to use my Homemade Whole Wheat Pancake Mix as a base for this recipe, you may substitute 3 1/4 cups of Pancake Mix for the asterisked ingredients above. Add an additional 1 tablespoon sugar to the mix, however, since these pancakes need a little extra to balance out the lemon. Then proceed with the recipe as directed, starting with the buttermilk.
- Whole wheat pastry flour lends baked goods a lighter texture than that achieved with regular whole wheat flour, while retaining the wholesome nutritional benefits of 100% whole wheat. If you can only find regular whole wheat flour, I recommend making this recipe with half all-purpose white flour. Or, if you don't care about whole wheat pancakes at all, you may certainly make this recipe with only all-purpose white flour.
- Different stovetops (or electric griddles) heat differently. So if you're unsure of the best pancake-cooking temperature for your stove, start at medium heat and increase/decrease the heat accordingly, depending on how quickly your pancakes are cooking