Description

These Lemon Poppy Seed Pancakes are a delightful twist on classic pancakes, bursting with fresh citrus flavor and a hint of crunch from the poppy seeds. Light, fluffy, and perfect for a leisurely breakfast.

Ingredients

Dry Ingredients:

1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

3/4 cup buttermilk
1/4 cup milk
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
3 tablespoons melted butter (plus more for the skillet)
1 teaspoon vanilla extract

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Instructions

Dry Ingredients: In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
Wet Ingredients: In another bowl, mix buttermilk, milk, eggs, lemon juice, lemon zest, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Let the batter rest for 5 minutes while the skillet heats.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
Pour 1/4 cup of batter per pancake onto the skillet and cook for 2–3 minutes, or until bubbles form on the surface.
Flip and cook for another 1–2 minutes until golden brown.
Repeat with remaining batter.
Serve warm with maple syrup, powdered sugar, or a dollop of whipped cream.

Notes

For extra lemon flavor, serve with a lemon glaze made from powdered sugar and lemon juice.
Batter can be made a few hours ahead and kept refrigerated.