Description
Lemon Poppy Seed Pancakes are fluffy, zesty pancakes infused with fresh lemon flavor and crunchy poppy seeds, perfect for a refreshing breakfast or brunch.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Optional toppings: maple syrup, powdered sugar, fresh berries
Instructions
- In a large bowl, whisk together the flour, poppy seeds, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 1-2 minutes until golden brown and cooked through.
- Repeat with the remaining batter. Serve warm with your favorite toppings.
Notes
- For extra lemon flavor, add a splash of lemon extract to the batter.
- If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes.
- Pancakes can be frozen and reheated for a quick breakfast later.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 6g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
Keywords: lemon pancakes, poppy seed, breakfast, brunch, buttermilk pancakes, citrus