Lemon and poppy seed pancakes

Ingredients

• 200 gplain flour
• 1 tspbaking powder
• ½ tspbicarbonate of soda
• 1 tspsalt
• 1 tbsppoppy seeds
• 2eggs
• 250 mlbuttermilk
• 50 gunsalted butter
• 1 tspvanilla extract
• 1lemon
• 8 tbspGreek yoghurt
• 4 tbsplemon curd

Instructions

1. 1

   Mix dry ingredients

   Combine the flour, baking powder, bicarbonate of soda, salt and poppy seeds in a large mixing bowl.

2. 2

   Make the batter

   Whisk the buttermilk, eggs, lemon zest, lemon juice and vanilla extract together in a measuring jug. Pour this mixture into the bowl of dry ingredients and mix until you have a smooth, thick batter.

3. 3

   Add the butter

   Melt the butter in a small pan and let it cool briefly. Whisk it into the batter until fully incorporated.

4. 4

   Rest the batter

   Leave the batter to rest for 30 minutes if possible, or for at least 10 minutes.

5. 5

   Heat the pan

   Warm a large frying pan over a medium heat and grease it lightly with a little butter. Spoon 2–3 tablespoons of batter into the pan for each pancake.

6. 6

   Cook both sides

   Cook until bubbles appear on top and the underside is golden brown. Flip each pancake and cook the other side until golden brown too.

7. 7

   Add the toppings

   Serve the pancakes with the Greek yoghurt and lemon curd.

What are lemon and poppy seed pancakes?

They are small, thick pancakes flavoured with lemon zest and juice, with poppy seeds adding a gentle crunch. This is a simple variation on familiar breakfast pancakes rather than a dish tied to one particular regional tradition.

Buttermilk brings a tangy note, while Greek yoghurt and lemon curd make the finished stack creamy and sweet-tart.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 12g protein, 55g carbs, 17g fat.

Flour and lemon curd provide most of the carbohydrates, while butter contributes much of the fat; eggs, buttermilk and Greek yoghurt provide protein. Balance the plate with fresh fruit alongside the pancakes, or serve a smaller stack with extra yoghurt.

Building a tender batter

Dry ingredients: mix the flour, raising agents, salt and poppy seeds evenly before adding the liquid. This helps distribute the seeds and leavening throughout the batter.

Wet ingredients: whisk the buttermilk, eggs, lemon zest and juice, and vanilla together first. Stir them into the flour mixture until smooth and thick, without continuing to mix once combined.

Why the rest matters

Resting the batter for at least 10 minutes gives the flour time to absorb moisture. The recipe suggests 30 minutes when you have time, which also makes it easier to portion the batter evenly.

Melted butter goes in after a brief cooling period. If it is very hot, it can make the batter harder to combine smoothly.

Getting the pancakes golden

Pan heat: use medium heat so the pancakes have time to cook through before their surfaces become too dark. A light coating of butter helps them brown.

Doneness: look for bubbles on the top and a golden underside before flipping. Cook the second side until it is golden as well.

Serving the stack

Toppings: add the Greek yoghurt and lemon curd when serving, so each portion gets both a cool, creamy element and a concentrated lemon flavour.

For a fuller breakfast, serve the pancakes with fresh fruit on the side. Keep the yoghurt and curd separate until plating if you are serving them over several minutes.

Timing and batch cooking

The method calls for a batter rest of at least 10 minutes, or 30 minutes if possible, so allow for that alongside the stated 10-minute cooking time. Cook in batches if the pan cannot comfortably hold several pancakes at once.

Keep cooked pancakes warm while you finish the batch, then add the toppings just before serving.

Recipe notes & tips

• Zest the lemon before juicing it so you can use both parts in the batter.
• Let the melted butter cool briefly before whisking it into the mixture.
• Use a medium heat to give the centres time to cook before the outsides brown too much.
• Wait for bubbles to appear on top before flipping the pancakes.
• Add the yoghurt and lemon curd just before serving.

Variations

• Extra lemon: add a little more zest for a brighter citrus flavour.
• Berry topping: serve with fresh berries alongside the yoghurt and curd.
• Honey finish: drizzle a little honey over the stack in place of some lemon curd.
• Citrus swap: use orange zest and juice for a softer, sweeter citrus note.
• Seed swap: use chia seeds instead of poppy seeds for a different texture.

Common mistakes to avoid

• Skipping the rest: the batter may be less settled; leave it for at least 10 minutes.
• Overmixing: the pancakes can turn less tender; stop once the batter is smooth.
• Using very hot butter: it can be difficult to blend in; let it cool briefly first.
• Pan too hot: the outside can brown before the centre cooks; lower the heat to medium.
• Flipping too soon: the first side may not be golden; wait for bubbles to show on top.

How to store

Refrigerate leftover pancakes in a covered container for up to 2 days, storing the yoghurt and lemon curd separately. Reheat the pancakes in a frying pan over a low heat or briefly in the microwave until warmed through.

Frequently asked questions