Meyer Lemon Poppyseed Pancakes
This simple batter is made with whole wheat flour and no artificial sugar to form the base for these beautiful meyer lemon poppyseed pancakes. Light and sweet with just the right bit of crunch.
Serves: Approx 15 pancakes
  • 2 cups whole wheat flour or spelt flour (we love Bob's Red Mill)
  • 1½ tablespoons poppy seeds
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda (we use Clabber Girl)
  • ½ teaspoon salt
  • 2 tablespoons honey
  • 2 tablespoons butter
  • 2 eggs, whisked
  • 1¼ cups buttermilk
  • ¾ cup milk
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest, chopped finely
  • butter
  • maple syrup or vanilla syrup
  1. Preheat griddle.
  2. Combine dry ingredients and whisk together to incorporate leavening evenly.
  3. Melt butter and honey together, stirring until honey is fully combined.
  4. Combine wet ingredients (including zest) and combine with dry ingredients.
  5. Immediately begin cooking on hot griddle until browned on both sides.
Recipe by The Adventure Bite at