Lemon Poppy Seed Pancakes

We’ve taken the flavors from the classic Lemon Poppy Seed Muffin and transformed them into a fluffy, flavorful pancake.


By: Cathy Trochelman / Lemon Tree Dwelling


2 cups All-purpose flour
3 Tbsp. Granulated sugar
1 Tbsp. Baking powder
½ tsp. Salt
1 ½ cups Milk
2 Tbsp. Vegetable oil
1 Tbsp. Butter, melted
2 Tbsp. Lemon juice
1 ½ Tbsp. Poppy seeds
1 Lemon Zest
6 Tbsp. Phil’s Fresh Eggs Cage Free Liquid Egg Whites


2 cups Powdered sugar
3-4 Tbsp. Lemon juice
½ tsp. Poppy seeds


  1. In a large mixing bowl, combine flour, granulated sugar, baking powder and salt.
  2. In a separate bowl, combine milk, oil, melted butter, lemon juice, poppy seeds and lemon zest. Mix well; add all at once to flour mixture.
  3. Gently mix until just combined.
  4. Beat egg whites until soft peaks form; gently fold into batter
  5. Let batter rest 5 minutes
  6. Heat a lightly oiled skillet or griddle over medium-low heat.
  7. Pour ¼-cup scoops of batter onto prepared skillet
  8. Wait until bubbles form and pop on the surface of each pancake; then flip pancakes and cook until golden brown on both sides.
  9. For glaze, combine powdered sugar, lemon juice, and poppy seeds and mix until smooth. Pour over pancakes as desired.

  • Lemon Poppy Seed Pancakes
  • Lemon Poppy Seed Pancakes

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