Breakfast

May 6, 2020

Strawberry Lemon Poppyseed Pancakes

Jumpstart the spring season with these fluffy poppyseed pancakes infused with fresh lemon juice and topped with ripe strawberries! These are the perfect breakfast for busy mornings or special holidays like Mother’s Day.

Jumpstart the spring season with these fluffy poppyseed pancakes infused with fresh lemon juice and topped with ripe strawberries! These are the perfect breakfast for busy mornings or special holidays like Mother’s Day.

A stack of fluffy Strawberry Lemon Poppyseed Pancakes with fresh strawberries and a drizzle of maple syrup

My husband looked at me this morning as I made these pancakes and he said, “I don’t know what you love more: eating breakfast or cooking breakfast. Either way, you love breakfast!” He is so right oh my goodness. It’s funny because I never ate breakfast in high school but now I’m obsessed. I think it really is the most important meal of the day!

For me, making healthy breakfasts from scratch just puts me in the right mindset for my day. These pancakes are light, fluffy, and full of spring flavors like lemon, honey, and fresh berries. The poppyseeds add a nice touch of texture, aesthetics, and healthy fats too. Basically this yummy plate is wonderful and you need to make it ASAP!

A stack of fluffy Strawberry Lemon Poppyseed Pancakes.

What’s in Strawberry Lemon Poppyseed Pancakes?

Besides the obvious, these pancakes are made entirely with pantry staples. If you’re feeling extra fancy, you can use a freshly squeezed lemon juice and lemon zest to really take this recipe to the next level! I recommend only using fresh fruit, just because fresh always tastes the best, but if you have frozen berries, pull them out before you gather the rest of your ingredients and let them sit at room temperature until you’re ready to eat.

  • All-purpose flour: to make these pancakes light and fluffy!
  • Poppyseeds: rich in healthy omega-6 fats, which help improve brain function, and manganese, a mineral important for bone health and blood clotting
  • Skim milk: lower in calories than other dairy milks with 8g of protein per cup. Any milk will do!
  • Lemon juice: gives a boost of lemon flavor and helps curdle the milk to create a homemade buttermilk!
  • Honey: a natural sweetener with a lower glycemic index than granulated sugar
  • An egg: to bind the wet and dry ingredients. It also provides a boost of healthy fats, protein, and good cholesterol!
  • Diced strawberries: the perfect topping to these fluffy, delicious pancakes!
A big bowl of ripe strawberries.

If I don't have fresh strawberries, can I use frozen berries?

Yes, but I would pull them out the night before to make sure they've thawed completely. I've tried munching on frozen fruit and it detracts from the warm and fluffy pancakes more than I'd like. If you're feeling really fancy, add your frozen fruit to a small saucepan over medium-low heat with some lemon juice and create your own berry syrup!

Dietary Substitutions

This recipe tastes wonderful as is, but I know there are many people that have allergies, specific dietary needs, or limited pantry items. I haven’t personally tested this recipe with gluten-free or vegan substitutes, but here are some suggestions that I think will work just fine:

  • For gluten-free: 1 C gluten-free flour—OR—1 C almond flour + 1/2 tsp baking soda
  • For dairy-free: any dairy-free milk will work 1:1
  • For vegan: any dairy-free milk + 2 Tbsp maple syrup + 1/4 C unsweetened applesauce (I have not tried using a flax egg and cannot guarantee the pancakes will turn out similar to the original recipe)
A stack of fluffy Strawberry Lemon Poppyseed Pancakes.

If you try this recipe, I'd love to hear about it! Tag me on social media @kapaicooking and leave a rating and comment below for other viewers to see! Happy baking!

Strawberry Lemon Poppyseed Pancakes

Jumpstart the spring season with these fluffy poppyseed pancakes infused with fresh lemon juice and topped with ripe strawberries! These are the perfect breakfast for busy mornings or special holidays like Mother’s Day.

Author:

Brooke Harmer

Prep:

5

min

cook:

10

min

total:

15

min

servings:

2

Ingredients

  • 1 C all-purpose flour
  • 1 1/2 Tbsp poppyseeds
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 C skim milk (or any milk)
  • 1/4 C lemon juice
  • 2 Tbsp honey (or maple syrup)
  • 1 large egg
  • 1 tsp vanilla
  • 6 diced strawberries (for topping)

Instructions

  1. In a medium-sized bowl, whisk together flour, poppyseeds, baking powder, and salt.
  2. In a small bowl, combine milk, lemon juice, honey, egg, and vanilla. Mix well. Add wet ingredients to dry ingredients and stir until well combined.
  3. Heat a griddle or large skillet to medium-low heat and spray with cooking spray. Add 1/4 cup pancake batter at a time for each pancake. Cook 2-3 minutes or until the edges have set and the top is bubbly. Flip and cook another minute.
  4. Serve immediately with diced strawberries and maple syrup.

Notes

Chia seeds can replace poppyseeds, but you might have to add another 2 tablespoons of milk.

Nutrition facts are a calculated estimate and do not include strawberries or any additional toppings.

Nutrition

Serving: 3 pancakes / Calories: 300 / Fat: 3.8g / Saturated Fat: 1.2g / Carbohydrates: 42g / Fiber: 1g / Sugar: 10.8g / Protein: 13g