Introduction

Lemon Poppy Seed Sourdough Pancakes are a delightful twist on a breakfast classic, combining tangy sourdough flavor with bright lemon and crunchy poppy seeds. These fluffy pancakes can be prepared the night before for enhanced flavor or made fresh in under an hour. Top them with a simple lemon glaze for a refreshing finish.

A tall stack of seven light golden pancakes is served on a white plate with ridged edges, each pancake layer evenly thick and soft in texture. The top is covered with a smooth white glaze dotted with poppy seeds, and two thin lemon slices rest on top as decoration. A slice of the stack is cut and lifted with a silver fork held by a woman's hand, showing the fluffy inside layers and glaze dripping slightly. A lemon wedge can be seen on the plate's edge. The plate sits on a white marbled surface with an open recipe book partially visible underneath, and lemon halves and a wooden juicer are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

227 grams sourdough starter discard
240 grams all purpose flour
480 grams buttermilk (substitute whole milk if needed)
50 grams granulated sugar
2 large eggs (room temperature)
57 grams unsalted butter (melted)
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 teaspoons lemon juice
1 tablespoon poppy seeds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
180 grams powdered sugar
2-4 tablespoons lemon juice (as needed for icing)
1 tablespoon unsalted butter (melted, for icing)

Instructions

Step 1: Prepare the pancake batter. For the overnight option, mix the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest at room temperature overnight, or refrigerate for a milder flavor (up to 2 days). For the same day option, mix the same ingredients and let rest for 30-60 minutes at room temperature.
Step 2: After resting, whisk together the eggs, melted butter, vanilla extract, lemon zest, and lemon juice in a separate bowl. Add this mixture to the flour mixture.
Step 3: Stir in the poppy seeds, baking powder, baking soda, and kosher salt until combined. The batter should be thick but pourable. If too thick, add buttermilk one tablespoon at a time to adjust consistency.
Step 4: Heat a lightly greased griddle or nonstick frying pan over medium heat. Use about ¼ cup of batter per pancake. Cook until bubbles form on the surface (1–3 minutes), then flip and cook the other side for 1–2 minutes until golden.
Step 5: Keep cooked pancakes warm by placing them in a 200°F oven until ready to serve.
Step 6: Make the lemon icing by mixing powdered sugar and melted butter in a small bowl. Add lemon juice one tablespoon at a time until a thick but pourable consistency is reached.
Step 7: Drizzle the lemon icing over warm pancakes and enjoy.

Tips & Variations

For a richer flavor, ferment the batter in the fridge overnight instead of at room temperature.
Use coconut oil to grease your pan for a mild flavor and high smoke point, or opt for cooking spray.
Substitute whole milk for buttermilk if needed, though buttermilk adds a tender crumb and slight tang.
Add a handful of fresh blueberries or chopped nuts for extra texture and taste.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or in a skillet over low heat to maintain their texture. The lemon icing is best made fresh but can be kept refrigerated for a day and stirred before use.

How to Serve

A stack of seven golden-brown pancakes sits in the center of a white plate with a textured edge, placed on a white marbled surface. The top pancake is partially covered with a thick white cream that drips slightly down the right side, sprinkled with small black poppy seeds. Two lemon slices rest on top of the cream, while another lemon wedge is placed at the front edge of the plate. Around the scene are scattered lemon pieces, a wooden citrus reamer, a white sugar container, a white coffee pot, a silver fork and spoon resting on an open vintage recipe page. The lighting is bright and soft, giving the whole image a fresh and airy feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use an active sourdough starter instead of discard?

Yes, but using active starter may make the batter rise more and change the texture slightly. Adjust resting times accordingly.

Can I freeze these pancakes?

Absolutely. Let the pancakes cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat in a toaster or oven for best results.