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Lemon Poppyseed Pancakes Without Buttermilk

Lemon poppyseed pancakes without buttermilk

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These lemon poppyseed pancakes without buttermilk are the best! They’re made with only a handful of ingredients, are super fluffy, bursting with lemon flavor, and are great for a quick breakfast or brunch recipe!

Lemon poppyseed pancakes without buttermilk

Lemon poppyseed pancakes with no buttermilk

If you’re looking for a simple, yet super tasty lemon poppyseed pancake recipe with no buttermilk, this one is sure to be on your list of favorites. 

I tested this recipe over and over until I came up with the perfect combination of ingredients. The results – super fluffy, brightly flavored lemon pancakes that are sweet, tangy, and hard to resist. 

These are the perfect 20-minute breakfast recipe that you can make if you want to switch things up a bit and you’ve become tired of my super delicious but basic, no-butter pancakes.

And, because they can be stored, you can make these as a quick meal prep recipe for busy mornings. 

Why You’ll Love These Pancakes

  • These are easy pancakes that require less than 10 ingredients
  • These aren’t vegan, or dairy free, but they can easily be made so since they have no eggs, and the milk and yogurt can easily be swapped for vegan options. 
  • These pancakes are so much more than your typical breakfast pancakes. Their flavor reminds you of spring and they’re super flavorful
  • These take less than 20 minutes to be ready!

Bite of lemon poppyseed pancakes

Ingredients

  • ¾ cup + 2 tbsp all-purpose flour
  • ½ teaspoon baking powder
  • ¼ cup milk
  • ½ lemon, zest and juice
  • 1 teaspoon yogurt
  • ½ teaspoon vanilla extract
  • 1 tablespoon poppy seeds
  • 50ml agave syrup or maple syrup

How to make lemon poppyseed pancakes without buttermilk 

In a bowl, combine the flour and baking powder. Dry Ingredients for Pancakes

Next, add the milk, lemon juice, lemon zest, yogurt, agave syrup, and vanilla. 

Stir until almost combined and add poppy seeds. 

Add Poppy Seeds

Stir until you have a smooth batter.

Lemon poppyseed pancake batter

Then, heat a large non-stick skillet over medium-high heat.

To make the pancakes, pour ¼ cup of batter per pancake on a skillet. Cook the pancakes until bubbles appear on the surface. Flip the pancake and cook for another 30 seconds on the other side.

cooking pancakes

Repeat until all the pancakes are cooked.

Then serve these delicious, fluffy lemon poppyseed pancakes made without buttermilk warm. Drizzle them with icing, maple syrup, or whatever you want!

lemon poppyseed pancakes with no buttermilk

Storing the pancakes

Storing – These lemon poppyseed pancakes can be stored in the fridge, in an air-tight container for up to a week. 

Freezing – Stack the pancakes, by placing a piece of parchment paper between each pancake. Place them in an airtight container and freeze for up to a month.

Buttermilk substitutes for lemon poppyseed pancakes

My lemon poppyseed pancakes are fluffy and flavorful even without the use of buttermilk. How’d I achieve this? – Simply by using milk, lemon juice, and yogurt in place of the buttermilk.

If you have these, then perfect. If not, here are a couple more buttermilk substitutes that you can use to make these fluffy lemon poppyseed pancakes. 

Milk and lemon juice – ¼ cup milk and the juice of half a lemon. Mix, then let this sit for about 5 -10 minutes. The acid from the lemon juice will help the milk curdle. Once you start to see curdling,  pour into the pancake batter.

Sour cream and milk – If you’re going for a similar flavor as lemon poppyseed pancakes made with buttermilk, then sour cream will help give the pancakes that nice, tangy flavor. For this recipe, 3 tablespoons of sour cream, 1 tablespoon of milk, and the juice of half a lemon will do the trick. 

Almond milk and lemon juice – If you want tot to make this recipe vegan, simply replace the milk with equal parts almond milk. Don’t forget the lemon juice. And swap out the yogurt with coconut yogurt.

When it comes to making easy breakfast recipes, I love these pancakes just as much as I enjoy this easy banana bread without baking powder. And if you need some more easy recipes, check out my super easy 4 ingredient sourdough bread without yeast recipe!

Ready to make this easy pancake recipe? Check out the recipe card below.

Lemon poppyseed pancakes without buttermilk
Yield: 4 pancakes

Lemon Poppyseed Pancakes Without Buttermilk

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These lemon poppyseed pancakes without buttermilk are the best! They’re made with only a handful of ingredients, are super fluffy, bursting with lemon flavor, and are great for a quick breakfast or brunch recipe!

Ingredients

  • ¾ cup + 2 tbsp all-purpose flour
  • ½ teaspoon baking powder
  • ¼ cup milk
  • ½ lemon, zest and juice
  • 1 teaspoon yogurt
  • ½ teaspoon vanilla extract
  • 1 tablespoon poppy seeds
  • 50ml agave syrup or maple syrup

Instructions

  1. In a bowl, combine the flour and baking powder. 
  2. Next, add the milk, lemon juice, lemon zest, yogurt, agave syrup, and vanilla. 
  3. Stir until almost combined and add poppy seeds. 
  4. Stir until you have a smooth batter.
  5. Next, heat a large non-stick skillet over medium-high heat.
  6. To make the pancakes, pour ¼ cup of batter per pancake on a skillet. Cook the pancakes until bubbles appear on the surface. Flip the pancake and cook for another 30 seconds on the other side.
  7. Repeat until all the pancakes are cooked.
  8. Then serve these delicious, fluffy lemon poppyseed pancakes made without buttermilk warm drizzled with icing, maple syrup, or whatever you want!

Nutrition Information

Yield

4

Serving Size

1 pancake

Amount Per Serving Calories 116Total Fat 1.3gCholesterol 1.3mgSodium 107mgCarbohydrates 25gSugar 18gProtein 1.6g

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