Description
Bright and fluffy Lemon Poppy Seed Pancakes infused with citrus zest and a hint of crunch, perfect for a refreshing breakfast or brunch treat.
Ingredients
Units
Scale
- 1 rounded tablespoon white sugar
- 1 tablespoon lemon zest, or more to taste
- 5 teaspoons poppy seeds
- 1 large egg
- 3 tablespoons butter, plus more for the pan
- 3 tablespoons lemon juice
- 1 cup whole milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- Lemon wedges (optional)
Instructions
- In a large bowl, whisk together sugar, lemon zest, and poppy seeds.
- Add the egg, melted butter, lemon juice, and milk. Whisk until combined.
- In a separate bowl, mix the flour, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly butter the surface.
- Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set, 2-3 minutes.
- Flip and cook for another 1-2 minutes, until golden and cooked through.
- Serve warm with optional lemon wedges or your favorite syrup.
Notes
- Do not overmix the batter—lumps are okay and help keep pancakes fluffy.
- Adjust lemon zest to taste for a stronger citrus flavor.
- These pair beautifully with a dollop of Greek yogurt or a drizzle of honey.
Nutrition
- Serving Size: 2 pancakes
- Calories: 270
- Sugar: 6g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg