Tested till perfect Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: SPLENDA®

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 pancakes


  • 2 2eggeggs
  • 1 tbsp 1tbspgrated lemon rind
  • 1-1/2 cups 1-1/2cupsbuttermilk
  • 1/4 cup 1/4cupSplenda® No Calorie Sweetener, Granular
  • 1/2 cup 1/2cupbutter, melted
  • 1-3/4 cups 1-3/4cupsall-purpose flour
  • 4 tsp 4tsppoppy seeds
  • 2 tsp 2tspbaking powder
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupblueberry yogurt or vanilla yogurt
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Whisk together eggs, lemon rind, buttermilk, SPLENDA® and half of the butter.

In bowl, whisk together flour, poppy seeds, baking powder and salt ; whisk in milk mixture just until combined.

Heat nonstick skillet over medium heat; brush with some of the remaining butter. Pour in about 1/4 cup (50 mL) for ech pancake; cook until underside is golden and bubbles break on top, about 3 minutes.

Serve hot with yogurt.

Additional information :
Developed by the Canadian Living Test Kitchen

Nutritional Information Per pancake only: about

cal 167 total fat 9g sat fat 5g chol 53mg
sodium 243mg total carb 17g dietary fibre 1g sugars 2g
protein 4g
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