Description
These Lemon Poppy Seed Pancakes are light, fluffy, and bursting with bright citrus flavor. Perfect for a weekend brunch or a special breakfast treat, they combine zesty lemon, crunchy poppy seeds, and a tender texture that pairs beautifully with maple syrup or fresh berries.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 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
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, plain Greek yogurt or sour cream, eggs, melted unsalted butter, lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined. It’s important not to overmix; a few lumps in the batter are perfectly fine and help keep the pancakes tender.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or a bit of oil to prevent sticking.
- Cook Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2 to 3 minutes.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for another 1 to 2 minutes, or until the second side is golden brown and the pancakes are cooked through.
- Serve: Serve the pancakes warm with maple syrup, fresh berries, or a drizzle of lemon glaze for extra brightness and sweetness.
Notes
- Do not overmix the batter to ensure fluffy pancakes.
- Use fresh lemon zest and juice for the best citrus flavor.
- Substitute Greek yogurt with sour cream based on preference.
- Use dairy or plant-based milk to suit dietary needs.
- Keep cooked pancakes warm in a low oven if making in batches.
