Description
Enjoy these bright and light Lemon Poppy Seed Pancakes. They offer a wonderful mix of zesty lemon flavor and a pleasant, slight crunch from the poppy seeds. This recipe keeps things simple so you can have a fantastic breakfast fast.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons melted butter plus extra for the griddle
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds in a large bowl.
- In a separate bowl, whisk the milk, egg, melted butter, vanilla extract, lemon zest, and lemon juice until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Heat a lightly buttered griddle or large skillet over medium heat.
- Pour or scoop the batter onto the griddle, using about 1/4 cup for each pancake.
- Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface.
- Flip and cook the other side until golden.
- Serve immediately with your favorite toppings.
Notes
- For extra tang, add a squeeze of fresh lemon juice over the finished stack.
- If you prefer a thinner pancake, add one or two extra tablespoons of milk to the batter.
- Make sure your baking powder is fresh for the best rise.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 7g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg