Lemon Poppy Seed Pancakes
Fluffy and zesty pancakes infused with fresh lemon flavor and crunchy poppy seeds—perfect for a bright and refreshing breakfast or brunch treat.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter melted
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, egg, melted butter, lemon zest, lemon juice, and vanilla extract.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter will be slightly lumpy—do not overmix.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown and cooked through, about 1–2 minutes per side.
- Serve: Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.
Notes
- For extra lemon flavor, add an additional teaspoon of lemon zest.
- You can substitute milk with a tablespoon of vinegar or lemon juice if buttermilk isn’t available.
- These pancakes freeze well—store between layers of parchment paper and reheat in a toaster.