Lemon Poppy Seed Pancake Casserole

Maria G. Brooks

Lemon Poppy Seed Pancake Casserole is a simple yet decadent twist on your traditional pancakes.

Infused with the bright flavor of fresh lemon zest and the delicate crunch of poppy seeds, this casserole offers a perfect combination of fluffy texture and a crisp, golden top.

Ideal for breakfast, brunch, or even as a light dessert, it’s a convenient one-pan dish that is both delicious and easy to prepare.

This casserole is versatile and can be made ahead of time, making it the perfect choice for busy mornings or gatherings!

Nutrition Facts (per serving):

Calories: 300 kcal, Total Fat: 15g, Saturated Fat: 8g, Cholesterol: 80mg, Sodium: 330mg, Total Carbohydrates: 38g, Dietary Fiber: 1g, Sugars: 12g, Protein: 5, D: 10% of the Daily Value, Calcium: 10% of the Daily Value, Iron: 6% of the Daily Value, Potassium: 5% of the Daily Value

Estimated based on one serving (assuming 10 servings per batch)

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Prep Time 10

Cook Time 30

Total Time 40

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 10 servings

Calories 300 kcal

Equipment

1 9x13-inch baking dish (or similar size)
1 large mixing bowl
1 Whisk
1 Spatula
1 small grater (for lemon zest)
1 measuring cup (for wet ingredients)

Ingredients

2 cups pancake mix or homemade batter
2 large eggs
1 1/2 cups milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons poppy seeds
1 teaspoon vanilla extract
1/4 cup melted butter
1/4 cup powdered sugar for garnish

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Mix wet ingredients: In a large mixing bowl, whisk together the eggs, milk, lemon juice, and vanilla extract until well combined.
Add dry ingredients: Stir in the pancake mix, lemon zest, and poppy seeds, mixing until just incorporated. Avoid overmixing.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Serve and garnish: Let the casserole cool for a few minutes before dusting the top with powdered sugar.
Serve warm with optional toppings like fresh fruit, whipped cream, or maple syrup.

Notes

Make ahead: You can prepare the casserole the night before and refrigerate it overnight. Just bake it in the morning for a convenient breakfast.
Substitutions: Feel free to use a gluten-free pancake mix for a gluten-free option. For a dairy-free version, substitute with almond milk and dairy-free butter.
Toppings: Top with fresh berries, a drizzle of honey, or a dollop of whipped cream for extra flavor and texture.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze individual portions for up to 2 months.

Keyword Lemon Poppy Seed Pancake Casserole