Meyer Lemon Poppy Seeds Pancakes
Brighten up your breakfast table with these fluffy and zesty Meyer Lemon Poppy Seed Pancakes! Bursting with the citrusy sweetness of Meyer lemon zest and juice, these pancakes are perfectly balanced by the subtle crunch of poppy seeds. Made with a simple mix of pantry staples and a touch of vanilla, the batter comes together quickly and yields golden pancakes with an irresistibly light texture. Resting the batter for a few minutes ensures ultimate fluffiness, while a quick cook on the griddle locks in the vibrant citrus flavor. Serve these pancakes warm, topped with fresh fruit, maple syrup, or a dusting of powdered sugar for a refreshing and indulgent morning treat. Perfect for brunch or a weekend breakfast, these Meyer Lemon Poppy Seed Pancakes are a delicious way to brighten your day!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1 tablespoons Poppy seeds
- 1 tablespoon Meyer lemon zest
- 3 tablespoons Meyer lemon juice
- 1.25 cups Whole milk
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 1 as needed Vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, granulated sugar, and poppy seeds until well combined.
Add the Meyer lemon zest to the dry ingredients and gently toss to distribute evenly.
In a separate medium bowl, whisk together the Meyer lemon juice, whole milk, melted butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should have small lumps.
Let the batter rest for 5-10 minutes to allow the baking powder to activate and create fluffy pancakes.
Heat a nonstick skillet or griddle over medium heat and lightly grease with vegetable oil or butter.
Pour about 1/4 cup of batter onto the heated skillet for each pancake. Spread the batter slightly with the back of a spoon if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown on both sides.
Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the Meyer Lemon Poppy Seed Pancakes warm, with your favorite toppings such as fresh berries, powdered sugar, maple syrup, or a dollop of whipped cream.
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2312 mg | 101% | |
| Total Carbohydrate | 187.3 g | 68% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 42.5 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 567 mg | 44% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 847 mg | 18% | |
*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.
