Description
Bright and fluffy lemon pancakes studded with poppy seeds, perfect for a refreshing and delightful breakfast or brunch.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (from 1–2 lemons)
- 1 cup buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons freshly squeezed lemon juice
- Butter or oil, for the skillet
Instructions
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, eggs, melted butter, lemon zest, and lemon juice. Mix until well blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
- Serve the lemon poppy seed pancakes warm, with your favorite toppings such as maple syrup, fresh berries, or a dusting of powdered sugar.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 260
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg