Meyer Lemon Poppyseed Pancakes

We got to see our little one this morning at our last ultrasound appointment until this baby makes his appearance! Baby Ski is as healthy as can be and just shy of 8 months, he’s already 4 lbs 2 oz! He apparently also has “quite the noggin” according to the ultrasound tech; yikes! We celebrated the good day with some bulletproof coffee (learn how to make here ) and these delicious lemon pancakes! I love everything lemon, and the sweetness from using Meyer lemons made them that much better! They were a little more dense than normal pancakes while cooking, so make sure they are slightly bubbling on top before you flip otherwise you will end up with a messy flip. We used natural maple syrup and grass-fed butter to top!


Meyer Lemon Poppyseed Pancakes

  • Servings: 3-4
  • Difficulty: easy
  • Print


Dry ingredients
¾ Cup all-purpose flour
¼ Cup whole wheat flour
1/3 Cup sugar
1 ½ t. Baking powder
½ t. Baking soda
¼ t. Salt

Wet Ingredients
1 Cup buttermilk
Zest of two lemons
¼ Cup fresh lemon juice (about 2 lemons)
3 T. Butter, melted
1 Egg
1 ½ t. Vanilla extract
1/3 Cup poppy seeds


  1. Mix together the dry ingredients.
  2. In a separate bowl, combine the wet ingredients together. Fold in the poppy seeds. Add this mixture to the dry ingredients and mix just until combined. Don’t over mix, otherwise pancakes won’t be fluffy.
  3. Cook on a lightly greased griddle until light golden brown on both sides.
  4. Serve with maple syrup

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