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Lemon Poppy Seed Pancakes
Fresh and zesty with just a hint of nutty sweetness, these lemon poppy seed pancakes are sure to become an instant favorite.
5
from 1 rating
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Servings:
12
servings
Prep Time:
15
minutes
minutes
Cook Time:
8
minutes
minutes
Total Time:
23
minutes
minutes
Course:
Breakfast
Cuisine:
American
Calories:
150
kcal
Author:
Rachel Gurk
Ingredients
▢
2
cups
all purpose flour
▢
3
tablespoons
granulated sugar
▢
2
tablespoons
poppy seeds
▢
2
teaspoons
baking powder
▢
1
teaspoon
baking soda
▢
¼
teaspoon
salt
▢
1 ¼
cup
milk
▢
2
eggs, beaten
▢
3
tablespoons
unsalted butter, melted and cooled slightly
▢
1
teaspoon
pure vanilla extract
▢
½
cup
freshly squeezed lemon juice
(2-3 lemons)
▢
1
tablespoon
lemon zest
(1 lemon)
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Instructions
Preheat griddle to medium heat. In a large bowl, mix flour, sugar, poppy seeds, baking powder, baking soda, and salt.
In a separate bowl, whisk together milk, eggs, butter, and vanilla. Add to dry ingredients, mix lightly.
Fold in lemon juice and lemon zest. Mixture will bubble up and get somewhat fluffy. Do not overstir.
Drop batter by ¼ cupfuls onto hot griddle.
Cook 3-4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3-4 more minutes or until golden brown. Serve with desired toppings.
Video
Serving:
2
pancakes
,
Calories:
150
kcal
,
Carbohydrates:
22
g
,
Protein:
4
g
,
Fat:
5
g
,
Saturated Fat:
3
g
,
Cholesterol:
37
mg
,
Sodium:
233
mg
,
Potassium:
87
mg
,
Fiber:
1
g
,
Sugar:
5
g
,
Vitamin A:
168
IU
,
Vitamin C:
5
mg
,
Calcium:
98
mg
,
Iron:
1
mg