Lemon Poppy Seed {Sheet Pan} Pancakes

Your favorite muffin flavor now in pancake form!

My family loves to have “breakfast for dinner” a couple times a month. It's a simple dinner that I know everyone will enjoy. But you could probably guess that pancakes are my kids favorite part.

Once you make these easy Lemon Poppy Seed {Sheet Pan} Pancakes, you’ll never want to make pancakes another way again!  It's the easiest and most delicious way to make pancakes for a crowd. 

One of the most popular (and easiest) recipes on The Healthy Home Cook, is my Cinnamon Roll {Sheet Pan} Pancakes. With that being said, I knew I needed to create another simple flavor for you to enjoy.

If you love quick and easy breakfast ideas, this is the recipe for you. Light, lemony and perfectly fluffy every single time.

I love baking lemon poppy seed muffins, so you can assume this recipe for lemon poppy seed pancakes is a new fav.

WHAT INGREDIENTS DO I NEED?

• Preferred pancake mix (gluten free if needed)
• Milk
• Eggs
• Vanilla extract
• Lemon juice
• Poppy seeds

**Specific measurements are in the recipe card below**

HOW DO I MAKE LEMON POPPY SEED {SHEET PAN} PANCAKES?

STEP 1: Preheat oven to 400 degrees F.

STEP 2: In a large bowl, whisk together pancake mix, milk, eggs and vanilla.

STEP 3: Stir in lemon juice and poppy seeds.

STEP 4: Line a baking sheet with parchment paper or spray generously with nonstick spray.

STEP 5: Pour the batter onto the baking sheet. Bake for approximately 15-20 minutes, or until golden and fluffy. Remove from oven and let cool slightly before slicing.

Don’t forget to try my Banana Pancakes Dippers and Cinnamon Roll {Sheet Pan} Pancakes as well!

Lemon Poppy Seed {Sheet Pan} Pancakes

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Ingredients

• 2 cups pancake mix (gluten free if needed)
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla
• 3 tablespoon lemon juice
• 1 teaspoon poppy seeds

Instructions

1. Preheat oven to 400 degrees F.
2. In a large bowl, whisk together pancake mix, milk, eggs and vanilla.
3. Stir in lemon juice and poppy seeds.
4. Line a baking sheet with parchment paper or spray generously with nonstick spray.
5. Pour the batter onto the baking sheet. Bake for approximately 15-20 minutes, or until golden and fluffy. Remove from oven and let cool slightly before slicing.