Lemon Poppy Seed Pancakes
Lemon Poppy Seed Pancakes are light, fluffy, and bursting with fresh lemon flavor, complemented by the subtle crunch of poppy seeds. These bright and zesty pancakes are perfect for a refreshing breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon poppy seeds
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- Butter or oil for cooking
- Maple syrup or powdered sugar for serving (optional)
Instructions
- In a large bowl, whisk together the flour, poppy seeds, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, egg, melted butter, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a lightly greased griddle or non-stick skillet over medium heat.
- Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, about 2–3 minutes, then flip and cook another 1–2 minutes until golden and cooked through.
- Serve warm with maple syrup or a dusting of powdered sugar if desired.
Notes
- For extra lemon flavor, add a few drops of lemon extract to the batter.
- You can substitute plain milk with a tablespoon of vinegar or lemon juice if buttermilk is unavailable.
- Great served with fresh berries or lemon curd.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Find it online: https://ukfinda.com/lemon-poppy-seed-pancakes/