Poppy, Lemon and Sunflower Seed Pancakes

By Martha Rose Shulman

Updated October 25, 2022

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
5(75)
Comments
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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

  • 2 cups (280 grams) whole-wheat flour, or 1 cup whole-wheat flour and 1 cup unbleached all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 tablespoon sugar or raw brown sugar

  • ½ teaspoon fine sea salt

  • ¼ cup (25 grams) poppy seeds

  • ⅓ cup (45 grams) sunflower seeds, toasted until golden brown

  • 2 large eggs

  • 2 cups buttermilk

  • 2 tablespoons canola oil

  • 2 teaspoons vanilla extract

  • 2 tablespoons finely chopped lemon zest

  • 1 box raspberries (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

19 grams carbs; 20 milligrams cholesterol; 131 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 168 milligrams sodium; 5 grams protein; 3 grams sugar

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.

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Ratings

5 out of 5
75 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.

Stacey,

These were delicious! Best results from a pancake recipe ever. We enjoyed these the day after Canada Day with some wonderful Canadian maple syrup.

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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