Description
Delight in these fluffy Lemon Poppy Seed Pancakes, bursting with fresh citrus flavor and the subtle crunch of poppy seeds. Perfectly tender and brightened with lemon zest and juice, these pancakes make a deliciously refreshing breakfast or brunch option.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons poppy seeds
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, poppy seeds, sugar, baking powder, baking soda, and salt. Stir well to evenly distribute all the dry components.
- Whisk Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, lemon zest, and lemon juice until smooth and fully combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay for fluffy pancakes.
- Heat Skillet: Preheat a skillet over medium heat and lightly grease it using butter or oil to prevent sticking.
- Pour Batter: Using a 1/4 cup measuring cup, pour the batter onto the heated skillet for each pancake, spacing them appropriately.
- Cook Pancakes: Cook the pancakes until bubbles form on the surface and the edges look set, then carefully flip them and cook the other side until golden brown and cooked through, about 2-3 minutes per side.
- Serve: Serve the pancakes warm, topped with maple syrup and extra lemon zest if desired for a zesty, sweet finish.
Notes
- Use fresh lemon zest and juice for the best bright citrus flavor.
- Do not overmix the batter to ensure the pancakes stay fluffy and tender.
- If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Maintain medium heat to ensure pancakes cook evenly without burning.
- For a dairy-free option, substitute buttermilk with a plant-based milk and use oil instead of butter.
