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.

This small batch recipe makes just 4 medium pancakes, perfect for breakfast, lunch, or dinner for two.

How to make Lemon 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, 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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Yield: 4 medium pancakes

Lemon Poppy Seed Pancakes

Print

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.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

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
• 1 Tablespoon lemon juice
• 1 Tablespoon poppy seeds
• Cooking oil for frying

Instructions

1. 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.
2. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix together.
3. Next, whisk egg, butter, vanilla, and lemon juice into the homemade buttermilk.
4. Pour the wet ingredients into flour mixture and whisk together until just combined. Don’t over mix.
5. Fold in the poppy seeds.
6. Preheat an electric skillet to 350 degrees F (180 C). Click for a 16 inch electric skillet.
7. Coat the skillet with cooking oil. 
8. 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.
9. Flip them over gently with a spatula and cook until the second side is golden brown, about 2 minutes.
10. Serve with a pat of butter and some maple syrup if desired.

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  Presto 06852 16-Inch Electric Skillet with Glass Cover

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Nutrition Information:

Yield:

2

Serving Size:

2
Amount Per Serving: Calories: 336 Total Fat: 18g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 111mg Sodium: 650mg Carbohydrates: 34g Fiber: 2g Sugar: 7g Protein: 9g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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