Poppy, Lemon and Sunflower Seed Pancakes Recipe

Name: Poppy, Lemon and Sunflower Seed Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (280 grams) whole-wheat flour, or 1 cup whole-wheat flour and 1 cup unbleached all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 tablespoon sugar or raw brown sugar; 1/2 teaspoon fine sea salt; 1/4 cup (25 grams) poppy seeds; ⅓ cup (45 grams) sunflower seeds, toasted until golden brown; 2 large eggs; 2 cups buttermilk; 2 tablespoons canola oil; 2 teaspoons vanilla extract; 2 tablespoons finely chopped lemon zest; 1 box raspberries (optional)

Servings: persons

2 cups (280 grams) whole-wheat flour, or 1 cup whole-wheat flour and 1 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar or raw brown sugar
1/2 teaspoon fine sea salt
1/4 cup (25 grams) poppy seeds
⅓ cup (45 grams) sunflower seeds, toasted until golden brown
2 large eggs
2 cups buttermilk
2 tablespoons canola oil
2 teaspoons vanilla extract
2 tablespoons finely chopped lemon zest
1 box raspberries (optional)

1
Sift together the flour(s), baking powder, baking soda, sugar and salt.
2
Stir in the poppy seeds and sunflower seeds
3
In a medium bowl, whisk the eggs.
4
Whisk in the buttermilk, canola oil and vanilla.
5
Quickly stir in the flour mix and lemon zest.
6
Do not overwork the batter
7
Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat.
8
Brush with butter or oil.
9
Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle.
10
Place about 6 raspberries, if using, on each pancake.
11
When bubbles break through the pancakes, flip them over and cook for another minute, until they are brown on the other side.
12
Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

1313

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups (280 grams) whole-wheat flour, or 1 cup whole-wheat flour and 1 cup unbleached all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon sugar or raw brown sugar, and more.

Yes, Poppy, Lemon and Sunflower Seed Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Poppy, Lemon and Sunflower Seed Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions