Description
These Lemon Poppy Seed Pancakes are a delightful twist on classic pancakes, bursting with fresh citrus flavor and a hint of crunch from the poppy seeds. Light, fluffy, and perfect for a leisurely breakfast.
Ingredients
Scale
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1/4 cup milk
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons melted butter (plus more for the skillet)
- 1 teaspoon vanilla extract
Instructions
- Dry Ingredients: In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- Wet Ingredients: In another bowl, mix buttermilk, milk, eggs, lemon juice, lemon zest, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Let the batter rest for 5 minutes while the skillet heats.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pour 1/4 cup of batter per pancake onto the skillet and cook for 2–3 minutes, or until bubbles form on the surface.
- Flip and cook for another 1–2 minutes until golden brown.
- Repeat with remaining batter.
- Serve warm with maple syrup, powdered sugar, or a dollop of whipped cream.
Notes
- For extra lemon flavor, serve with a lemon glaze made from powdered sugar and lemon juice.
- Batter can be made a few hours ahead and kept refrigerated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 170
- Sugar: 4g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
