If you’re craving something sweet but don’t want to commit to baking a whole cake, these Orange Poppy Seed Pancakes give you all the comfort with none of the effort. Fresh orange juice and zest brighten the batter in a way that makes the whole kitchen feel sunny, and the poppy seeds add just the right hint of crunch.
They taste like your favourite muffin or loaf cake in pancake form—light, fluffy, and ready in 20 minutes.
- What Makes This Recipe So Good
- What Goes Into Poppy Seed Pancakes
- How To Make Poppy Seed Pancakes
- Serving Suggestions
- Tips For Making Poppy Seed Pancakes
- Recipe FAQ’s
- Orange Poppyseed Pancakes Recipe
What Makes This Recipe So Good
As a food blogger who is slightly obsessed with breakfast (have you seen my Best Fluffy Pancakes or Cinnamon Raisin Pancakes ?), I know that the secret to a great fruit pancake is balance.
First, we are ditching the artificial extracts for real citrus flavour . By using a combination of freshly squeezed orange juice and zest, we get the best of both worlds. The juice adds natural sweetness and moisture, while the zest releases those essential oils for an intense, aromatic orange hit that fills the kitchen.
Texture is just as important as taste here. The poppy seeds provide a gentle, nutty crunch that contrasts beautifully with the soft, fluffy interior of the pancake. But the real game changer is the Secret Orange Infused Syrup . By simply warming your maple syrup with extra orange zest, you infuse it with citrus oils, transforming a standard topping into something that tastes like it came from a high end brunch spot.
What Goes Into Poppy Seed Pancakes
A simple mix of fresh citrus, light flour blends, and a touch of crunch gives these Poppy Seed Pancakes their bright flavour and soft texture. The quick orange syrup brings everything together.
- Flour I use a mix of wholemeal (whole wheat) and white self-raising flour for a bit of wholesomeness, but you can use all white if you prefer a lighter texture. (See recipe notes for using All Purpose flour). If you only have flour, eggs and milk, make my easy 3 ingredient pancakes
- Oranges You want Navel or Valencia oranges. Navels are sweeter and great for eating, while Valencias are juicier. Since we need both zest and juice, look for firm oranges with bright, unblemished skin.
- Poppy Seeds Just a tablespoon adds that classic bakery style look and crunch.
- Milk Unsweetened almond milk keeps it light, but dairy milk works perfectly too.
- Butter Melted butter in the batter ensures rich, moist edges.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Poppy Seed Pancakes
- Infuse the Syrup: First things first—combine your maple syrup and orange zest in a small jug. Let it sit while you make the pancakes. This steeping time allows the orange oils to release into the syrup
- Mix the Dry Ingredients: Add the flours, sugar or sweetener, and baking powder to a medium bowl and whisk to blend.
- Create the Batter Base: Make a well in the centre and add the egg, melted butter, milk, and orange juice.
- Combine the Mixture: Gently mix the wet ingredients into the dry ingredients until just combined.
- Add Zest and Seeds: Fold in the orange zest and poppy seeds without over mixing.
- Heat the Pan: Warm a nonstick pan over medium heat and lightly grease if needed.
- Cook the Pancakes: Scoop about one quarter cup of batter onto the pan, cook until golden, then flip to finish the other side.
- Serve: Stack the pancakes and spoon the syrup over the top, adding frozen yogurt or ice cream if you want something extra.
Serving Suggestions
These pancakes are a star on their own, but if you want to create a full cafe-style brunch board, here is what I serve them with:
Savoury Side Balance the sweetness with some Cheesy Bacon and Egg Has h on the side.
Creamy A dollop of Greek yogurt or a scoop of vanilla ice cream for dessert vibes.
Fresh Extra orange slices or fresh berries.
Tips For Making Poppy Seed Pancakes
- When zesting your orange, stop as soon as you see the white pith underneath. The orange part is where the flavour lives; the white part is bitter and will ruin your batter. I use a microplane grater for light, fluffy zest that melts into the pancakes!
- Use freshly squeezed orange juice when you can because it gives the pancakes a brighter flavour and keeps everything tasting fresh.
- Mix the batter gently so the pancakes stay soft and fluffy. A few lumps are fine and even help the texture.
- Let the syrup sit for a few minutes before serving so the zest can fully infuse and soften its sweetness.
- Cook the pancakes on medium heat to avoid burning the outside before the centre cooks through. Just like in my best fluffiest pancake recipe
Fresh oranges give the best flavour since both the juice and zest brighten the batter. Bottled juice works in a pinch, but the taste won’t be as vibrant.
Over mixing is the usual cause. Stir only until the batter comes together so the pancakes stay light.
You can, and the recipe will still work. The poppy seeds add texture, but they’re optional if you prefer smooth orange pancakes.
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IngredientsUSMetric1x2x3x
Orange Syrup:
- ▢ 1/2 cup maple syrup I used sugar free
- ▢ 1 tablespoon orange zest
Pancakes:
- ▢ 3/4 cup wholemeal self raising flour or whole wheat flour
- ▢ 3/4 cup white self raising flour or white plain/all purpose
- ▢ 1/4 cup raw sugar or natural sweetener of choice
- ▢ 1 teaspoon baking powder use 3 teaspoons baking powder if using all purpose flour
- ▢ 1 large egg
- ▢ 1/4 cup low fat/light butter melted
- ▢ 1 cup unsweetened almond milk or milk of choice
- ▢ 1/4 cup freshly squeezed orange juice
- ▢ 1 tablespoon orange zest
- ▢ 1 tablespoon poppy seeds
Instructions
Orange Syrup:
- First, prepare syrup by combining maple syrup and zest in a jug, cup or bowl, and set aside to allow orange flavours to infuse through syrup. Prepare pancakes:
Pancakes:
- Combine the flour/s, sweetener/sugar and baking powder in a medium sized bowl.
- Make a well in the centre and add egg, butter, milk and juice. Mix into the flour to combine. Fold through zest and poppy seeds but don’t over beat the batter
- Cook on a nonstick pan/skillet using ¼ cup batter per pancake until golden, and flip.
- Repeat with remaining batter until all pancakes are cooked.
- Serve with prepared orange syrup, frozen yoghurt, ice cream, etc!
Notes
- Self-Raising Flour Substitute If you only have All Purpose (Plain) flour, simply add 3 teaspoons of baking powder and a pinch of salt to the flour mix. Sift them together to ensure the raising agent is evenly distributed.
- The Lump Rule When combining wet and dry ingredients, whisk until just combined. Small lumps in the batter are actually a good thing! Don’t overmix the batter, overmixing will strengthen the gluten strands and make the batter gummy.
- Zesting Tip Use a microplane or fine grater and only remove the bright orange outer layer of the skin. Avoid the white pith underneath, as it is very bitter and will alter the taste of your batter.
- Dairy-Free Option This recipe works beautifully with almond milk, oat milk, or soy milk. You can also swap the melted butter for melted coconut oil or vegetable oil.
- Freezing & Reheating These are perfect for meal prep! Let them cool completely, then stack them with a square of baking paper between each pancake to prevent sticking. Freeze in a ziplock bag for up to 2 months. Reheat straight from frozen in the toaster for a crispy edge!
- Serving Size: This batter makes approximately 8 medium-sized pancakes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Orange Poppyseed Pancakes
Ingredients
Orange Syrup:
- 1/2 cup maple syrup I used sugar free
- 1 tablespoon orange zest
Pancakes:
- 3/4 cup wholemeal self raising flour or whole wheat flour
- 3/4 cup white self raising flour or white plain/all purpose
- 1/4 cup raw sugar or natural sweetener of choice
- 1 teaspoon baking powder use 3 teaspoons baking powder if using all purpose flour
- 1 large egg
- 1/4 cup low fat/light butter melted
- 1 cup unsweetened almond milk or milk of choice
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 tablespoon poppy seeds
Instructions
Orange Syrup:
- First, prepare syrup by combining maple syrup and zest in a jug, cup or bowl, and set aside to allow orange flavours to infuse through syrup. Prepare pancakes:
Pancakes:
- Combine the flour/s, sweetener/sugar and baking powder in a medium sized bowl.
- Make a well in the centre and add egg, butter, milk and juice. Mix into the flour to combine. Fold through zest and poppy seeds but don’t over beat the batter
- Cook on a nonstick pan/skillet using ¼ cup batter per pancake until golden, and flip.
- Repeat with remaining batter until all pancakes are cooked.
- Serve with prepared orange syrup, frozen yoghurt, ice cream, etc!
Notes
- Self-Raising Flour Substitute If you only have All Purpose (Plain) flour, simply add 3 teaspoons of baking powder and a pinch of salt to the flour mix. Sift them together to ensure the raising agent is evenly distributed.
- The Lump Rule When combining wet and dry ingredients, whisk until just combined. Small lumps in the batter are actually a good thing! Don’t overmix the batter, overmixing will strengthen the gluten strands and make the batter gummy.
- Zesting Tip Use a microplane or fine grater and only remove the bright orange outer layer of the skin. Avoid the white pith underneath, as it is very bitter and will alter the taste of your batter.
- Dairy-Free Option This recipe works beautifully with almond milk, oat milk, or soy milk. You can also swap the melted butter for melted coconut oil or vegetable oil.
- Freezing & Reheating These are perfect for meal prep! Let them cool completely, then stack them with a square of baking paper between each pancake to prevent sticking. Freeze in a ziplock bag for up to 2 months. Reheat straight from frozen in the toaster for a crispy edge!
- Serving Size: This batter makes approximately 8 medium-sized pancakes
Nutrition
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