Poppy Seed Pancakes Recipe

Name: Poppy Seed Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups milk; ½ cup poppy seed; 2 teaspoons honey; 2 cups whole wheat flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 eggs, beaten; 2 tablespoons vegetable oil; 2 tablespoons butter

Servings: persons

2 cups milk
½ cup poppy seed
2 teaspoons honey
2 cups whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
2 tablespoons vegetable oil
2 tablespoons butter

1
Bring 1 cup milk to a boil in a saucepan.
2
When it boils, turn off heat and add the poppy seeds and honey.
3
Allow to cool and stand for 20 minutes.
4
Mix flour baking powder, soda and salt in a medium bowl.
5
In a separate bowl, mix eggs, remaining 1 cup milk, poppy seed mixture and oil.
6
Add dry ingredients to wet ingredients.
7
Preheat frying pan over medium heat.
8
When hot, add 1 teaspoon of butter, spread over pan, and pour 1/2 cup of batter for each pancake.
9
Cook the pancakes until bubbles appear on top, flip over and cook for another 1-2 minutes until done.
10
Add more butter as needed to pan.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 cups milk, ½ cup poppy seed, 2 teaspoons honey, 2 cups whole wheat flour, and more.

Yes, Poppy 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.

Poppy Seed Pancakes

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