Poppy, Lemon and Sunflower Seed Pancakes

By Martha Rose Shulman

Updated Oct. 26, 2022

Poppy, Lemon and Sunflower Seed Pancakes
Andrew Scrivani for The New York Times
Total Time
40 minutes
Rating
5(72)
Comments
Read comments

These are inspired by Heidi Swanson’s poppy seed and sunflower seed pancakes. She serves hers with a citrus marmalade, and also suggests making a savory version and serving it with a compound butter (I’d go Mediterranean and serve the savory ones with Greek-style yogurt). I decided to stir some lemon zest into the batter. I dotted some of the pancakes with raspberries and left others plain. Loved them both ways.

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Ingredients

Yield:20 pancakes
  • 2cups (280 grams) whole-wheat flour, or 1 cup whole-wheat flour and 1 cup unbleached all-purpose flour
  • 2teaspoons baking powder
  • 1teaspoon baking soda
  • 1tablespoon sugar or raw brown sugar
  • ½teaspoon fine sea salt
  • ¼cup (25 grams) poppy seeds
  • ⅓cup (45 grams) sunflower seeds, toasted until golden brown
  • 2large eggs
  • 2cups buttermilk
  • 2tablespoons canola oil
  • 2teaspoons vanilla extract
  • 2tablespoons finely chopped lemon zest
  • 1box raspberries (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)

131 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 5 grams protein; 168 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sift together the flour(s), baking powder, baking soda, sugar and salt. Stir in the poppy seeds and sunflower seeds

  2. Step 2

    In a medium bowl, whisk the eggs. Whisk in the buttermilk, canola oil and vanilla. Quickly stir in the flour mix and lemon zest. Do not overwork the batter

  3. Step 3

    Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a ¼-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Place about 6 raspberries, if using, on each pancake. When bubbles break through the pancakes, flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

Tip
  • Advance preparation: The pancakes can be frozen for a few months. You can make them a day ahead and reheat in a low oven or in a microwave.

Ratings

5 out of 5
72 user ratings
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Comments

Amy Christine

Wow, these are good. I added lemon juice instead of zest because all my lemons had been zested already! And I used almond milk mixed with yogurt instead of buttermilk because every time I buy buttermilk for a recipe the remainder goes bad. ABSOLUTELY DELICIOUS!!!!!!

G Boltman

I loved these, a fun change from the usual breakfast fare. Would recommend thinning them a little bit, mine were almost muffin-like in consistency. Best toppings are lemon curd and frozen blueberries that have been reheated. Sublime.

Sulagna

What an interesting recipe. Skipped the raspberries and used toasted sunflower seeds from Trader Joe's for a lovely crunch.

aspiringbaker

Any substitutes recommended for poppy seeds?

G Boltman

I loved these, a fun change from the usual breakfast fare. Would recommend thinning them a little bit, mine were almost muffin-like in consistency. Best toppings are lemon curd and frozen blueberries that have been reheated. Sublime.

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