Lemon Poppy Seed Pancakes (Print Version)
# Ingredients:
→ Pancake Batter
01 -
1½ cups all-purpose flour
02 -
2 tablespoons poppy seeds
03 -
2 tablespoons sugar
04 -
1 tablespoon baking powder
05 -
½ teaspoon baking soda
06 -
½ teaspoon salt
07 -
1 cup milk
08 -
1 tablespoon lemon zest
09 -
1 tablespoon fresh lemon juice
10 -
2 large eggs
11 -
2 tablespoons butter, melted
12 -
½ teaspoon vanilla extract
→ For Serving (Optional)
13 -
Butter
14 -
Maple syrup
15 -
Fresh berries
# Instructions:
01 -
In a large bowl, whisk together the flour, poppy seeds, sugar, baking powder, baking soda, and salt until well combined.
02 -
In another bowl, mix the milk, freshly grated lemon zest, lemon juice, eggs, melted butter, and vanilla extract until smooth.
03 -
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula just until combined - a few small lumps are perfectly fine! Overmixing will make your pancakes tough.
04 -
Warm up a nonstick skillet or griddle over medium heat. Add a small pat of butter or a light swirl of oil to lightly grease the surface.
05 -
For each pancake, pour about ¼ cup of batter onto the hot surface. Let it cook undisturbed until bubbles form on top and the edges start to look set, usually about 2-3 minutes.
06 -
Carefully flip each pancake and cook the other side for about 2 minutes more, until golden brown and cooked through.
07 -
Transfer your lemon poppy seed pancakes to plates and serve immediately with your choice of toppings - a pat of butter, drizzle of maple syrup, or handful of fresh berries all work beautifully.
# Notes:
01 -
These lemon poppy seed pancakes bring a bright, citrusy twist to a breakfast classic.
02 -
For extra lemon flavor, try serving with a dollop of lemon curd on top.
03 -
The batter can be made the night before and refrigerated for an even quicker morning breakfast.