Description
These light and fluffy Lemon Pancakes with Poppy Seeds combine zesty lemon flavor with a delightful crunch of poppy seeds. Perfect for a refreshing breakfast or brunch, these pancakes are made with buttermilk and a hint of freshly squeezed lemon juice and zest, creating a bright and tangy taste that’s balanced with a touch of sweetness.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon lemon zest (from 1-2 lemons)
- 2 tablespoons freshly squeezed lemon juice
For Cooking
- Butter or oil, for the skillet
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, two large eggs, melted unsalted butter, lemon zest, and freshly squeezed lemon juice until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently with a spatula or spoon until just combined. Make sure not to overmix; it’s fine if the batter is slightly lumpy to ensure fluffy pancakes.
- Heat Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking and promote even cooking.
- Cook Pancakes: Pour approximately 1/4 cup of batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until bubbles start to form on the surface and the edges begin to look set, then carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
- Serve: Serve the lemon poppy seed pancakes warm with your desired toppings such as maple syrup, fresh berries, or a dusting of powdered sugar for added sweetness and presentation.
Notes
- For best results, use fresh lemons for zest and juice to maximize flavor.
- Do not overmix the batter to keep pancakes tender and soft.
- If you don’t have buttermilk, you can substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar and letting it sit for 5 minutes.
- Use a non-stick skillet or well-seasoned griddle to prevent the pancakes from sticking.
- Keep cooked pancakes warm in a low oven (around 200°F) while you finish cooking the rest.
