Lemon, Honey & Poppy Seed Pancakes Recipe with Kānuka Honey

Prep 15m
Cook 15m
Serves 4

These lemon and honey pancakes are easy to make and taste like sunshine. The delicious flavour comes from fresh lemon juice and our Kānuka Honey. Bright, fluffy and fresh – sure to put a smile on anyone’s face.


  • 1½ cup milk
  • 2 Tbsp. freshly squeezed lemon juice
  • 2 cup flour
  • Zest of 1 lemon
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • Pinch of salt
  • 2 tsp. poppy seeds
  • ¼ cup MVH Kānuka Honey
  • 2 Tbsp. butter, melted (plus more for greasing the pan)
  • 2 eggs
  • 1 tsp. vanilla bean extract


  1. In a medium bowl, mix together the milk and lemon juice. Set aside for 10 minutes until slightly curdled.
  2. In a large bowl, add the flour, lemon zest, baking powder, baking soda, salt and poppy seeds. Whisk together.
  3. In a small microwave-safe bowl, add the honey and butter and heat for 20-30 seconds, or until melted. Add to the milk mixture with the eggs and vanilla. Whisk until combined.
  4. Pour into the dry ingredients and fold together with a spatula until just combined.
  5. Preheat a frying pan over a medium heat. Melt ½ Tbsp. butter and spread across the pan. Pour ¼ cup of the pancake mixture into the pan and cook for 2-3 minutes each side, or until golden brown. Repeat with all of the mixture.
  6. Serve immediately. We whipped some creme fraiche with honey to top.
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