Lemony Poppy Seed Pancakes Light and Fluffy
Lemony Poppy Seed Pancakes Light and Fluffy
Lemon Poppy Seed Pancakes are light and refreshing with the perfect lemon flavor! They are the best way to add a fruity flavor to your morning.
If you love the flavor of lemon poppy seeds, you’ll love these muffins, breads, and even salad dressings too!
Interesting Variation on Pancakes
During the school year, we are always in a hurry and breakfast is usually a piece of toast, something to eat when we run out the door.
But without a strict schedule in the summer, I can expand our breakfast repertoire to include things like pancakes, scrambled eggs, and waffles.
I recently made these lemon poppy seed pancakes for my kids and they were a hit. They’re a fun twist on our usual pancake recipe, and they taste great!
We ate ours with fresh strawberries and maple syrup and they were delicious! My six year old ate hers dry and still loves them, so I guess they are delicious no matter what you do. 🙂
how to make them
dry ingredients. In a large bowl, rub the lemon zest into the sugar until fragrant. Add the flour, baking powder, baking soda, salt and poppy seeds and mix well.
wet ingredients. In a small bowl or measuring cup, whisk together buttermilk, lemon extract, vanilla, oil, and eggs.
combine. Pour wet ingredients into dry ingredients. Mix until just combined (it’s okay if there are a few small clumps of flour left). Let’s sit for ten minutes.
Cook. Preheat a frying pan or skillet over medium heat. Use a ÂĽ cup scoop to spoon pancake batter onto a baking sheet. Cook for 3-4 minutes, or until large bubbles form on the surface. Flip and cook for another 1-2 minutes.
Serve. Serve hot with fresh fruit and syrup. Some other toppings for these Lemony Poppy Seed Pancakes are:
Recipe Tips
Small batch: As a reminder, this recipe is small, and Makes only eight pancakes, which is the perfect amount for me and my daughter. However, if you’re cooking for a larger crowd, I recommend doubling or tripling the recipe to have enough food to move around!
Where can I buy poppy seeds? You should be able to find them at any grocery store. In most stores, you’ll find them in the spice or baking section.
lemon peel: “Peel” refers to the finely divided pieces taken from the peel of a citrus fruit. The most common are orange and lemon zest. You can buy a grater tool, but you can also use the smaller side of a cheese grater.
advance and store
the best method Prepare these pancakes ahead of time Is to make pancake batter and store in the refrigerator. Can be made 1-2 days in advance.
When you’re ready to make the lemon poppy seed pancakes, remove the batter from the refrigerator while you heat the pan. Test a small amount of batter in the pan. If the pancakes are not well fermented, Sprinkle a little more baking powder into the batter.
leftover pancakes Can saved Store in the refrigerator in an airtight container for 3-4 days. For instructions on freezing pancakes, click here!
And, for more pancake recipes, check out:
Course breakfast
American food
Prep time 10 minutes
Cook Time 10 minutes
Total time 20 minutes
8 pancakes
Calories 131 kcal
by Lil’ Luna
- 1 tablespoon lemon zest
- 2 tablespoons sugar
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 3/4 cup buttermilk
- 1 teaspoon lemon extract
- 1 teaspoon vanilla
- 2 tablespoons oil
- 1 egg
-
In a large bowl, rub the lemon zest into the sugar until fragrant. Add the flour, baking powder, baking soda, salt and poppy seeds and mix well.
-
In a small bowl or measuring cup, whisk together buttermilk, lemon extract, vanilla, oil, and eggs.
-
Pour wet ingredients into dry ingredients. Mix until just combined (it’s okay if there are a few clumps of flour left). Let’s sit for ten minutes.
-
Preheat a frying pan or skillet over medium heat. Use a ÂĽ cup scoop to spoon pancake batter onto a baking sheet. Cook for 3-4 minutes, or until large bubbles form on the surface. Flip and cook for another 1-2 minutes. Serve hot with fresh fruit and syrup.