Lemon Poppy Seed Pancakes
Brighten your breakfast table with these zesty Lemon Poppy Seed Pancakes—fluffy, golden stacks infused with the tang of fresh lemon juice and zest, perfectly complemented by the subtle crunch of poppy seeds. This quick and easy recipe comes together in just 25 minutes, making it ideal for busy mornings or weekend brunches. The buttermilk ensures a tender texture, while a touch of vanilla adds a comforting sweetness. Serve these pancakes warm with a drizzle of maple syrup, a dollop of whipped cream, or a handful of fresh berries for a citrusy twist on a classic breakfast favorite. Perfectly balanced in flavor and texture, these pancakes are sure to be a hit with the whole family!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.25 cups Buttermilk
- 2 tablespoons Lemon juice
- 1 tablespoon Lemon zest
- 2 large Eggs
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 tablespoon Poppy seeds
- 1 as needed Nonstick cooking spray or butter
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium-sized mixing bowl, combine the buttermilk, lemon juice, lemon zest, eggs, melted butter, and vanilla extract. Whisk until well-combined.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently just until the batter comes together, being careful not to overmix. It's okay if there are a few lumps.
Fold in the poppy seeds until evenly distributed throughout the batter.
Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick cooking spray or a small amount of butter.
Using a 1/4-cup measure, scoop the pancake batter onto the skillet, leaving space between each pancake.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown on both sides.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or fresh berries.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 10.8 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 143 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
