Description
Delight in fluffy, zesty Lemon Poppy Seed Pancakes that combine the bright flavors of fresh lemon zest and juice with crunchy poppy seeds. These pancakes are easy to make, perfect for a weekend breakfast, and can be served warm with maple syrup, fresh berries, or a lemon glaze for an extra burst of citrusy sweetness.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk (dairy or plant-based)
- 1/2 cup plain Greek yogurt or sour cream
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk together the milk, plain Greek yogurt or sour cream, eggs, melted butter, lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s important not to overmix; some lumps are fine to ensure tender pancakes.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes – Side 1: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, approximately 2 to 3 minutes.
- Cook Pancakes – Side 2: Flip the pancakes carefully and cook for another 1 to 2 minutes until the pancakes are golden brown and cooked through.
- Serve: Serve the warm pancakes immediately topped with maple syrup, fresh berries, or a drizzle of lemon glaze for a delightful breakfast.
Notes
- Use fresh lemon zest and juice for the best flavor.
- Do not overmix the batter to keep pancakes fluffy.
- You can substitute the milk with any plant-based milk to make it dairy-free.
- Keep cooked pancakes warm in a low oven if making large batches.
- For a lemon glaze, mix powdered sugar with lemon juice to taste and drizzle over pancakes.
