Description
These Lemon Poppy Seed Pancakes are fluffy, tangy, and packed with zesty lemon flavor and crunchy poppy seeds. Perfect for a refreshing breakfast or brunch, they combine the bright taste of lemon with a tender pancake base, finished with a drizzle of maple syrup for a sweet touch.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons poppy seeds
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the flour, poppy seeds, sugar, baking powder, baking soda, and salt until evenly distributed.
- Prepare Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, lemon zest, and lemon juice together until smooth and well combined.
- Mix Batter: Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined; avoid overmixing to keep pancakes tender.
- Preheat Skillet: Heat a skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges start to look set.
- Flip and Finish: Flip the pancakes carefully and cook the other side until golden brown and cooked through.
- Serve: Serve the lemon poppy seed pancakes warm with maple syrup and additional lemon zest if desired for extra citrus brightness.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy.
- Adjust the heat of the skillet as needed to prevent burning.
- Buttermilk can be substituted with regular milk plus a teaspoon of lemon juice if unavailable.
- Serve immediately for best texture, or keep warm in a low oven.
