Description
Fluffy, zesty, and slightly sweet, these lemon poppy seed pancakes are a fresh twist on traditional pancakes, perfect for breakfast or brunch.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons granulated sugar
- Pinch of salt
- 1 cup (240ml) buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon poppy seeds
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, combine buttermilk, egg, melted butter, vanilla extract, lemon juice, and lemon zest. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients. Stir just until combined; do not overmix.
- Gently fold in the poppy seeds.
- Heat a griddle or skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup (60ml) of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for another 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adjusting the heat as needed.
- Serve warm with your favorite toppings.
Notes
Let the batter rest for 5-10 minutes before cooking for fluffier pancakes. Use fresh lemons for the best flavor, and Meyer lemons if available for a sweeter taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
Keywords: lemon pancakes, poppy seed pancakes, fluffy pancakes, breakfast recipe, brunch recipe