The perfect combination of lemon and poppy seeds are brought together in this pancake recipe. They are deliciously light and packed full of lemony goodness. Serve for breakfast or brunch.
I made these with whole wheat flour, and 1T honey instead of sugar. Great recipe for light and fluffy pancakes! - 07 May 2010 (Review from Allrecipes US | Canada)
These were a nice change to the standard pancake recipe. They were light and fluffy with a nice flavour. The lemon was a nice addition; present but not overpowering. I used all lemon juice rather than using white vinegar as well. Since they pretty much serve the same purpose, I just opted to use the juice of one whole lemon. I used 2 teaspoons of poppy seeds. - 20 Dec 2010 (Review from Allrecipes US | Canada)
These pancakes were amazing! I've never had lemon pancakes and they are so good-my 5 kids just loved them! We live at a high altitude (above 9K) so I only added 1 tsp of baking powder (and made my own since I was out....2 parts cream of tartar + 1 part baking soda). They puffed up nice and the lemon flavor was wonderful! I used one small lemon for juicing and 2 whole lemons for zesting...we also put in the pulp from the lemon we juiced. That made them very lemony and really helped the lemon flavor come out. We topped them with raw honey and butter. We will def. be making these again! Thanks for the great recipe! - 15 Jul 2010 (Review from Allrecipes US | Canada)