Baltic Maid

Lemon-Poppy Seed Pancakes

Posted on | May 26, 2012 | 6 Comments

Pancakes are such a popular breakfast treat in North America but I admit I rarely make them. Every once in a while though I do make something like pancakes or waffles for breakfast. These were more of a brunch than a breakfast for us… :-) Anyways, they are really tasty. And eating them with a pile of fresh strawberries and bananas on top… irresistible.


  • 1 cup / 120 g all-purpose flour
  • 1 cup / 120 g whole grain spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch salt
  • 1 1/2 cups / 360 ml buttermilk, more if needed (recipe for home cultured buttermilk)
  • 2 eggs
  • 2 tbsp apple sauce
  • 2-3 tbsp agave syrup
  • 1/3 cup poppy seeds
  • zest of 4 organic lemons
  • butter

serve with cut-up strawberries, banana slices, and maple syrup or honey                                 


In a bowl, combine the flour, baking powder, baking soda, and the salt.

In a different bowl, combine the buttermilk, eggs, apple sauce, agave syrup, poppy seeds, and the lemon zest.

Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix. If the batter is still too thick add some more buttermilk.

Melt a little bit of butter in a frying pan or skillet. With a ladle, add about 1/3 of a cup / 80 ml of batter to the pan. Cook the pancake until bubbles start to appear and then flip it and cook the other side until golden brown. Cook the remaining batter.

Serve warm with strawberries, banana slices, and maple syrup or honey.

Guten Appetit!

Amerikanische Zitronen-Mohn-Pfannkuchen/Pancakes


  • 120g / 1 Tasse Mehl
  • 120g / 1 Tasse Vollkorndinkelmehl
  • 1 TL Backpulver
  • 1 TL Natron
  • eine Prise Salz
  • 360 ml / 1 1/2 Tassen Buttermilch, eventuell mehr
  • 2 Eier
  • 2 EL Apfelmus
  • 2-3 EL Agavendicksaft/-sirup
  • 1/3 Tasse Mohn
  • abgeriebene Schale von 4 Bio-Zitronen
  • Butter

mit Erdbeeren, Bananenscheiben und Ahornsirup oder Honig servieren                        


Das Mehl in eine Schüssel geben und mit dem Vollkorndinkelmehl, Backpulver, Natron und dem Salz vermischen.

In einer anderen Schüssel die Buttermilch mit den Eiern, Apfelmus, Agavendicksaft, Mohn und Zitronenschale vermengen.

Den Buttermilchmix zum Mehlmix geben und miteinander verrühren. Den Teig lediglich so lange verrühren, bis die Zutaten miteinander vermischt sind. Man soll ihn nicht zu viel mixen. Bei Bedarf ein biβchen mehr Buttermilch zum Teig geben, um ihn etwas dünnflüssiger zu machen.

Ein wenig Butter in einer Pfanne erhitzen und dann ungefähr 80 ml Teig (1/3 Tasse) in die Pfanne geben und den Pfannkuchen bei mittlerer Hitze braten bis Blasen entstehen. Den Pfannkuchen dann wenden und von der anderen Seite goldbraun braten. Den restlichen Teig auf die gleiche Weise zubereiten.

Die warmen Pfannkuchen mit Erdbeeren, Bananenscheiben und Ahornsirup oder Honig servieren.

Guten Appetit! 

Source: adapted from Picky Cook


6 Responses to “Lemon-Poppy Seed Pancakes”

  1. Nami | Just One Cookbook
    May 27th, 2012 @ 22:15

    It’s true, pancakes are really popular but I don’t really have time to make it on weekdays and we occasionally make waffles but not pancakes. This lemon poppy seed sounds wonderful! I’ve only tasted the combination in muffins and scones but not in pancakes. Got to try this one day. I think my family will love this recipe!

  2. Erin @ Texanerin Baking
    May 28th, 2012 @ 10:24

    They look lovely! Do you eat warm lunches and bread for dinner? I thought I would really dislike that way but I prefer it. I’m usually so excited about whatever I’m making it’s better to do it at lunchtime rather than wait around all day. :) I love that you used half whole spelt!

  3. BalticMaid
    May 28th, 2012 @ 15:30

    @ Nami: I haven’t tried lemon-poppy seed scones yet. I don’t think I even made scones before… I should add these to my list to make sometime. We eat waffles in Germany but usually not for breakfast, more as a ‘coffee time’ treat in the afternoon. Thanks for commenting!

  4. BalticMaid
    May 28th, 2012 @ 15:36

    @ Erin: Thanks!! I prefer warm lunches and bread for dinner (Abendbrot)but much to my dismay there are no good bakeries here. And my bread baking skills are not as good as those of German professional bakers… So no awesome bread for me for dinner…

  5. Suparna
    August 28th, 2012 @ 16:31

    These look delicious! Do you think these could be frozen/refrigerated for a day or two?

  6. BalticMaid
    September 5th, 2012 @ 00:10

    @ Suparna: Thank you for your comment! I have refrigerated them before and still they tasted great in my opinion. I have never frozen them though.

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