Description
These Lemon Poppy Seed Pancakes are a delightful treat!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- 2 large eggs
- 1 ¾ cups buttermilk
- ¼ cup vegetable oil
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- Butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until well combined.
- In a separate bowl, beat the eggs, then add the buttermilk, vegetable oil, lemon juice, and lemon zest. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar.
Notes
- For a lighter texture, separate the eggs and beat the egg whites until stiff peaks form, then fold them into the batter gently before cooking.
- Add blueberries or raspberries to the batter for a fruity twist, or substitute almond extract for lemon for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 320
- Sugar: N/A
- Sodium: N/A
- Fat: 12g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 40g
- Fiber: N/A
- Protein: 8g
- Cholesterol: N/A
Keywords: These Lemon Poppy Seed Pancakes