Lemon Poppy Seed Pancakes
Brighten your morning with these fluffy Lemon Poppy Seed Pancakes. The zesty lemon flavor combined with the nutty poppy seeds creates a delicious and irresistible breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 pancakes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, melted
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons poppy seeds
- Butter or oil, for greasing
- Optional: Powdered sugar and lemon wedges for serving
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, combine the buttermilk, egg, melted butter, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the poppy seeds.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
- Serve immediately with powdered sugar and lemon wedges, if desired.
Notes
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This allows the baking powder to activate fully.
Find it online: https://cubaqueen.com/lemon-poppy-seed-pancakes/