Description
These Lemon Poppy Seed Pancakes are light, fluffy, and bursting with bright lemon flavor paired with crunchy poppy seeds. Perfect for a refreshing breakfast or brunch, these pancakes combine classic buttermilk batter with zesty lemon and a subtle nutty crunch. Serve them with maple syrup or extra lemon zest for a delightful start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons poppy seeds
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, poppy seeds, sugar, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, lemon zest, and lemon juice thoroughly to blend all the wet ingredients together.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix to keep the pancakes tender.
- Prepare the Skillet: Heat a skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and edges begin to look set, then carefully flip and cook the other side until golden brown.
- Serve: Remove from the skillet and serve immediately with maple syrup and extra lemon zest if desired for an added fresh citrus touch.
Notes
- Do not overmix the batter; a few lumps are okay.
- Use fresh lemon zest and juice for the best flavor.
- You can substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice if needed.
- Ensure the skillet is properly greased and heated to avoid pancakes sticking or burning.
- For fluffier pancakes, allow the batter to rest for 5 minutes before cooking.
