Lemon Poppyseed Pancakes Recipe


Lemon and Poppy seed are a classic combination in baked goods. Why not turn
them into breakfast? The base for this recipe is a fluffy buttermilk pancake and
features the tangy flavor of lemon and a hint of nuttiness from the poppy seeds.
Perfect for summer, you can serve this with fresh berries and a cream cheese
Serving Size: 3
Prep Time: 8 minutes
Cook Time: 15 minutes
¾ cup all-purpose flour
¼ cup whole wheat flour
3 Tbsp. granulated sugar
1 ½ tsp baking powder
1 cup buttermilk
2 Tbsp. lemon zest
½ tsp baking soda
3 Tbsp. melted butter
¼ tsp salt
¼ cup lemon juice
1 ½ tsp vanilla extract
1 egg
¼ cup poppy seeds
1. In a large mixing bowl, whisk together the buttermilk, lemon zest, lemon
juice, butter, vanilla extract, and egg. Once fully combined, fold in the
poppy seeds. In a separate bowl, toss the dry ingredients together. Make
a well and add in the buttermilk mixture. Mix, but do not overdo it.
2. Heat up a non-stick pan over medium heat and melt a tablespoon of
butter. Cook the pancakes, flipping once the top is bubbly.
3. Serve with your favorite fruit, a pat of butter, and some syrup.

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