Description
These Lemon Poppy Seed Pancakes are a delightful twist on the classic breakfast favorite. Fluffy and light, they combine the zesty brightness of fresh lemon zest and juice with the subtle crunch of poppy seeds. Perfect for a refreshing, sweet morning treat, they are easy to make with simple ingredients and come together in under 30 minutes.
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 well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, plain Greek yogurt or sour cream, eggs, melted butter, lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s important not to overmix; leaving a few lumps will keep the pancakes tender.
- Preheat Cooking Surface: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes – First Side: Using a 1/4 cup measure, pour batter onto the skillet for each pancake. Cook until bubbles start to form on the surface and the edges look set, about 2 to 3 minutes.
- Cook Pancakes – Second Side: Flip each pancake and cook for another 1 to 2 minutes, or until they turn golden brown and are cooked through.
- Serve: Serve the pancakes warm with maple syrup, fresh berries, or a drizzle of lemon glaze for extra flavor.
Notes
- Do not overmix the batter to keep pancakes fluffy and tender.
- Use fresh lemon zest and juice for the best citrus flavor.
- You can substitute plant-based milk for a dairy-free version.
- For extra indulgence, serve with lemon glaze or whipped cream.
- Leftover pancakes can be refrigerated or frozen and reheated in a toaster or skillet.
