These fluffy Lemon Poppy Seed Pancakes are flavored with delightful lemon and nutty, crackly poppy seeds.
The texture is just what you hope for in homemade pancakes, moist and melt-in-your-mouth tender.
These small batch pancakes for two makes just 4 medium pancakes, perfect for breakfast, lunch, or dinner.
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How to make Poppy Seed Pancakes:
Combine milk and vinegar in a small bowl and whisk together. This makes homemade buttermilk. Set it aside for 5 minutes to sour. Click for a whisk.
In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix together.
Next, whisk egg, butter, vanilla, lemon zest, and lemon juice into the homemade buttermilk.
Pour the wet ingredients into flour mixture and whisk together until just combined. Don’t over mix.
Fold in the poppy seeds.
Preheat an electric skillet to 350 degrees F (180 C). Click for a 16 inch electric skillet.
Coat the skillet with cooking oil.
Pour four equal circles of batter (about 1/4 cup each) onto the skillet and cook until bubbles appear on the surface and the bottom is golden brown, about 3 minutes.
Flip them over gently with a spatula and cook until the second side is golden brown, about 2 minutes.
Serve with a pat of butter and some maple syrup if desired.
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Lemon Poppy Seed Pancakes
These fluffy Lemon Poppy Seed Pancakes are flavored with delightful lemon and nutty, crackly poppy seeds. The texture is just what you hope for in homemade pancakes, moist and melt-in-your-mouth tender.
Ingredients
- 1/3 cup milk
- 1 tablespoon white vinegar
- 1/2 cup all-purpose flour
- 1 tablespoon white sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon butter or margarine, melted
- 1/2 teaspoon vanilla
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 1 Tablespoon poppy seeds
- Cooking oil for frying
Instructions
- Combine milk and vinegar in a small bowl and whisk together. This makes homemade buttermilk. Set it aside for 5 minutes to sour. Click for a whisk.
- In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix together.
- Next, whisk egg, butter, vanilla, lemon zest, and lemon juice into the homemade buttermilk.
- Pour the wet ingredients into flour mixture and whisk together until just combined. Don’t over mix.
- Fold in the poppy seeds.
- Preheat an electric skillet to 350 degrees F (180 C). Click for a 16 inch electric skillet.
- Coat the skillet with cooking oil.
- Pour four equal circles of batter (about 1/4 cup each) onto the skillet and cook until bubbles appear on the surface and the bottom is golden brown, about 3 minutes.
- Flip them over gently with a spatula and cook until the second side is golden brown, about 2 minutes.
- Serve with a pat of butter and some maple syrup if desired.
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As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 168Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 56mgSodium: 324mgCarbohydrates: 17gFiber: 1gSugar: 4gProtein: 4g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
