Description
Bright, fluffy, and bursting with citrusy goodness, these Lemon Poppy Seed Pancakes are the perfect way to start your day! With a hint of vanilla and the subtle crunch of poppy seeds, every bite is a delightful balance of sweet and tangy flavors. Top them with a drizzle of honey, maple syrup, or a dusting of powdered sugar for a truly special breakfast treat.
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Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
Step 2: Combine Wet Ingredients
In a separate bowl, mix the milk, lemon juice, lemon zest, egg, melted butter, and vanilla extract. Let it sit for a minute—the lemon juice will slightly thicken the milk.
Step 3: Combine and Rest the Batter
Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter will be slightly lumpy—don’t overmix! Let the batter rest for 5 minutes to help the pancakes become extra fluffy.
Step 4: Cook the Pancakes
Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1-2 minutes until golden brown.
Step 5: Serve and Enjoy!
Stack the pancakes and top with maple syrup, honey, powdered sugar, or a dollop of Greek yogurt and fresh berries.
Notes
- Make it dairy-free: Use almond or oat milk and swap butter for coconut oil.
- Boost the lemon flavor: Add an extra teaspoon of lemon zest for a stronger citrus punch.
- Want extra protein? Swap half the flour for oat flour or add a scoop of vanilla protein powder.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American