Lemon Poppy Seed Pancakes

By á-30142

Ingredients

• makes a lot of pancakes. enough for four. about 24 small pancakes
• Print this Recipe!
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lemon zest
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons fresh lemon juice
• 4 tablespoons unsalted butter, melted
• 2 tablespoons poppy seeds
• butter, shortening, or vegetable oil for frying
• maple syrup for serving

Details

Servings 4
Adapted from joythebaker.com

Preparation

Step 1

This recipe makes a hefty amount of pancake batter.  Pancake breakfast for four?  If not… this batter freezes well.  Simply defrost batter in the refrigerator overnight for super fast pancake breakfast.  I love this kind of recipe.

Lemon Poppy Seed Pancakes are bright and poppy (no pun intended?).  The batter is not very sweet at all, making them the perfect vehicle for pure maple syrup.  The pancakes are made with buttermilk, giving the pancakes their fluffy texture and alluring tang.  If you can’t easily get a hold of buttermilk, I’ve got all sorts of

makes a lot of pancakes.  enough for four.  about 24 small pancakes

In a small bowl combine granulated sugar and lemon zest.  Rub together with your fingers until sugar is fragrant.  Set aside.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.  Stir in the lemon sugar.  Set aside.

In a separate bowl (or you can use a large liquid measuring cup), whisk together buttermilk, eggs, vanilla extract, lemon juice, and melted butter.  Pour the wet ingredients all at once into the dry ingredients.  Add the poppy seeds and stir to combine.  If a few lumps remain, that’s no problem.  Let the batter rest for 10 minutes while the griddle heats.

Place a griddle, or a nonstick saute pan over medium heat.  Add a bit of butter, shortening, or vegetable oil to the pan.  A teaspoon of fat will do for a n0nstick saute pan, a bit more fat may be necessary for a griddle.  Dollop batter onto hot pan.  For small pancakes, I use about 2 tablespoons for each pancake.  For larger pancakes, I use about 1/4 cup of batter.  Cook until golden brown on the bottom and and bubbling on top.  Flip once and cook until golden brown on each side.

Place cooked pancakes on an oven-proof plate and place in a warm (about 150 degrees F) oven until all pancakes are cooked and ready to serve.  Serve with

Add A Comment

Heather

Oooohhhh…..poppyseed muffins are my favorite as well, but as pancakes? That is the best idea ever. Can’t wait to make these!

Do you think these would be frees able after cooked and then warmed up in the toaster? That would make these doable for during the week when there isn’t time to cook pancakes.

They are so pretty and fluffy and perfect looking. Thanks for the reminder about your buttermilk substitutions. Good reminders!

I need to make this for Saturday morning breakfast. It looks super tasty! I love the idea that we can freeze the batter. I hadn’t thought of that and usually we just eat an unhealthy number of pancakes instead.

So right! I do need more pancakes in my life. Lemon flavored sounds so delicious. I might even go out on a limb and make a lemon glaze for something like this. Yum!

Even thought it’s 9 in the morning and I already had breakfast (nutella on fluffy bread) I would like some of those. Thank You.

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