We know this recipe has been highly requested! Lemon poppyseed pancakes are a summer seasonal special here in the restaurant- and they are a fan favorite for sure. We decided it was high time to share this recipe with you all so you could enjoy them at home! They’re very easy to make and go great with maple syrup! They’re a fun way to brighten up your morning.
Lemon Poppyseed Pancakes Recipe:
1 Bag of Polly’s Plain Pancake Mix
3 Large Eggs
1/2 Cup (or 8 TBSP or 1 stick) of melted butter or Vegetable oil
2 Cups of Milk
2 tsp Lemon Extract – DO NOT use Lemon Juice, the acid in it interacts with the baking powder in our pancake mix and doesn’t make for good looking pancakes. Also the extract packs much more lemon flavor so you’d need much more juice.
Grated zest of 1 Lemon
1 heaping TBSP of Poppyseeds
To make prepare your entire bag of plain mix to package instructions. Add your 2 tsp of lemon extract, zest in your lemon rind, and mix in your poppyseeds. Cook your pancakes according to instructions on the bag. We found that this lemon poppyseed pancake recipe worked best with lemon extract vs. lemon juice because the acid in the lemon juice would make them very thin and flat. The lemon extract also ensures that the flavor is consistent for serving these in Polly’s Pancake Parlor.
Enjoy these with maple syrup, maple sugar, fresh raspberries or more! We hope you have a great time making these at home and we always love to see your creations so don’t forget to tag us in your pictures on social media! Enjoy!
