Lemon & Poppyseed Pancakes

What kind of pancakes do you love to eat on pancake day? We enjoy them all! Thin crepes, fluffy American style and even savoury. This year we are going for a thick stack of lemon and poppyseed pancakes. We recommend always choosing organic citrus, especially if you are using the zest. Non-organic citrus fruits are treated post-harvest with all kinds of nasty waxes and chemicals to help them last longer on the supermarket shelves. You can be assured that all of our citrus fruit are organic, so it is totally safe to use the zest. Happy Pancake Day!

Liz x

Ingredients (makes around 10 large pancakes)

  • 1 large mug of flour
  • 2 tbsp poppyseeds
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • pinch of salt
  • 2 tbsp cold pressed rapeseed oil
  • zest & juice of half a lemon
  • 1 mug of oat milk
  • butter for frying
  • to serve… whipped cream or natural yoghurt sweetened with icing sugar to taste, then lemon zest, juice and poppyseeds stirred through


  1. Prepare your toppings and pancake pan first. Once you make your batter you want to cook it soon after before the raising agent starts to loose it’s oomph. Pre-heat your pan over a medium-low heat. Thick, fluffy pancakes cook low and slow so that they are golden brown on the outside and perfectly cooked through and fluffy on the inside.
  2. In a mixing bowl, whisk together the flour, poppyseeds, salt, sugar, lemon zest, oil and baking powder. Then squeeze the lemon half and pour it into the mug. Top up the mug with oat milk and stir to create a soured milk. Pour the sour milk into the dry ingredients and whisk to just combine into a thick, smooth batter. Careful not to over-mix.
  3. Melt a little butter in your pancake pan then add a generous serving spoon of the batter. Allow it to cook until golden brown on the bottom (this takes around 3 or 4 minutes on a low heat) then carefully flip and cook for another 2 or 3 minutes or until the pancake is cooked through. Place in a tray to keep warm in a low oven.
  4. Repeat with the rest of the pancake mixture. Stack up the pancakes on plates and top with the cream or yoghurt, extra icing sugar, lemon zest and poppyseeds. Enjoy!

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