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5 from 1 vote

Lemon Poppy Seed Pancakes

Healthy Lemon Poppy Seed Pancakes with white whole wheat flour! Light, delicious and easy. Make a double batch!
Servings 16
Author Allie Taylor


Lemon Poppy Seed Pancakes

  • 2 cups white whole wheat flour I used King Arthur, but all-purpose flour works too
  • 5 teaspoons baking powder
  • 2 teaspoons salt
  • 3 tablespoons sugar
  • 2 eggs
  • 6 tablespoons coconut oil or melted butter or vegetable oil
  • 2 1/2 cups milk or more
  • 2 teaspoons lemon zest
  • 2 teaspoons poppy seeds
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Optional garnish: whipped cream fresh raspberries and lemon zest


  • In a small mixing bowl, mix together flour, baking powder and salt. Set aside.
  • In a medium mixing bowl, whisk together sugar, eggs, coconut oil, milk, lemon zest, poppy seeds and extracts.
  • Mix dry ingredients into wet ingredients until just combined.
  • Thin batter with additional milk if needed.
  • Pour by 1/4 cupfuls onto greased, hot griddle.
  • Flip pancakes when surface bubbles begin to break.
  • Serve immediately while hot.
  • Serve with syrup or garnish with whipped cream, fresh raspberries and lemon zest.