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Lemon Poppy Seed Pancakes

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Delightful pancakes featuring a bright lemon flavor and a subtle crunch from poppy seeds, perfect for brunch or cozy mornings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (dairy or plant-based)
  • 1/2 cup plain Greek yogurt or sour cream
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Combine the dry ingredients: In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt until blended.
  2. Mix the wet ingredients: In another bowl, whisk together the milk, Greek yogurt, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
  3. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. It’s okay if the batter is a bit lumpy—overmixing can lead to tough pancakes.
  4. Heat the skillet: Preheat a non-stick skillet over medium heat and lightly coat the surface with butter or oil.
  5. Cook the pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes.
  6. Flip and finish: Carefully flip the pancakes and cook for an additional 1-2 minutes until they’re golden brown.
  7. Serve: Enjoy these warm pancakes topped with maple syrup, fresh berries, or a drizzle of lemon glaze.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Find it online: https://breakfastrecip.com/lemon-poppy-seed-pancakes/