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Lemon & Poppyseed Pancakes

Lemon & Poppyseed Pancakes

These lemon and poppy seed buckwheat pancakes are so quick and easy to make. The Orgran buckwheat pancake mix is a delicious wholegrain mix with no added sugar, so they are super wholesome to make and allergen friendly – hello easy school lunches! The batter prepares quite a large amount of about 12-16 small to medium pancakes. The leftover pancakes are perfect to pack in for school or work lunches, just add your favourite toppings and enjoy!


  • Juice of 1 lemon
  • 450ml of water
  • 60ml of oil of your choice
  • Oil for frying
  • Toppings such as coconut yoghurt, coconut cream, maple syrup, honey and fresh fruits.


  1. In your mixing bowl add in all your dry ingredients and mix.
  2. Add in the wet ingredients and combine until smooth.
  3. Heat your pan with some oil on a medium to high heat.
  4. Scoop 1/3 of a cup of the batter into your pan and cook until bubbles form and start to pop.
  5. Flip the pancake and cook for another minute on the other side until slightly golden.
  6. Repeat with the remaining batter. Serve your lemon poppy seed pancakes warm with your favorite toppings.
  7. Save the left-over pancakes to pack for work or school lunches and enjoy with your favorite jams and spreads!

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