Description
There’s something magical about waking up to the smell of freshly made Lemon Poppy Seed Pancakes wafting through the house. These delightful pancakes are not just a breakfast treat; they’re a burst of sunshine on your plate! Perfect for busy mornings or a leisurely weekend brunch, they bring a zesty twist that will impress your family and friends.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 egg
- 1 cup buttermilk
- 2 tablespoons melted butter
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Butter or oil for the pan
- Maple syrup, powdered sugar, or lemon glaze (optional for topping)
Instructions
- In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the egg, buttermilk, melted butter, lemon zest, and lemon juice until combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges are dry, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with your choice of toppings.
Notes
- Do not overmix the batter to ensure fluffy pancakes.
- Adjust the cooking time based on your stove’s heat level.
- These pancakes can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg