Description
These lemon poppyseed pancakes combine bright citrus flavor with delicate poppy seed crunch for perfectly fluffy breakfast pancakes that taste like sunshine on a plate.
Ingredients
2 cups all-purpose flour
2 tablespoons fresh lemon zest
2 tablespoons poppy seeds
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups buttermilk
2 large eggs, room temperature
4 tablespoons melted butter, cooled
1 teaspoon vanilla extract
Butter or oil for cooking
Instructions
1. Whisk flour, poppy seeds, baking powder, and salt in large bowl
2. Rub lemon zest with sugar until fragrant and sandy textured
3. Add lemon sugar mixture to dry ingredients and whisk to combine
4. Whisk buttermilk, eggs, melted butter, and vanilla in separate bowl
5. Pour wet ingredients into dry ingredients and gently fold until just combined
6. Let batter rest for 5 minutes while heating griddle to medium heat
7. Lightly grease griddle with butter or oil
8. Pour 1/4 cup batter per pancake onto hot griddle
9. Cook until bubbles form on surface and edges look set, about 2-3 minutes
10. Flip once and cook until golden brown on second side, 1-2 minutes
11. Serve immediately with butter and maple syrup
12. Keep cooked pancakes warm in 200°F oven if making large batches
Notes
Room temperature ingredients mix more easily
Don’t overmix batter – lumps are okay
Fresh lemon zest provides best flavor
Store leftover pancakes in refrigerator up to 3 days
Freeze cooked pancakes for up to 3 months
Reheat in toaster or microwave until warmed through
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 285
- Sugar: 8g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg