Zesty Lemon Poppy Seed Pancakes

$- 1 cup all-purpose flour - 2 tablespoons poppy seeds - 2 tablespoons granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup buttermilk (or milk with 1 tablespoon vinegar added) - 1 large egg - 2 tablespoons melted butter - Zest of 1 lemon - 2 tablespoons fresh lemon juice - Butter or oil for cooking - Large mixing bowl - Whisk - Non-stick skillet or griddle - Measuring cups and spoons - Spatula Each pancake has about 120 calories. It contains 3 grams of protein and 4 grams of fat. The pancakes also have a good amount of vitamin C from lemon juice. They are a tasty choice for breakfast, but enjoy them in moderation. {{ingredient_image_1}} Start by gathering your ingredients. This makes the process smooth and fun. In a large bowl, mix 1 cup of all-purpose flour, 2 tablespoons of poppy seeds, 2 tablespoons of sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk these until they blend well. In another bowl, combine 1 cup of buttermilk, 1 large egg, 2 tablespoons of melted butter, the zest of 1 lemon, and 2 tablespoons of fresh lemon juice. Whisk this mixture until it is smooth. Next, pour the wet mix into the dry mix. Gently stir until just combined. It’s okay if some lumps remain; this helps keep your pancakes fluffy. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface, about 2-3 minutes. Carefully flip each pancake and cook for another 1-2 minutes until golden brown. Remove them from the skillet and keep warm. Repeat this with the remaining batter. To make your pancakes perfect, avoid overmixing the batter. Overmixing can lead to tough pancakes. The batter should be lumpy but not dry. Try to use fresh ingredients. Fresh baking powder and buttermilk lead to fluffier pancakes. For a fun twist, you can add a pinch of vanilla extract. If your pancakes are browning too fast, lower your heat. This gives them time to cook through without burning. Your pancakes are ready when bubbles form on the surface and the edges look set. They should be golden brown on both sides. Use a spatula to gently lift them and check the color. If they look nice and brown, they are perfect! Keep the pancakes warm by placing them on a plate in a low oven while you finish cooking the rest. This way, everyone enjoys hot pancakes! When making lemon poppy seed pancakes, avoid overmixing the batter. Mixing too much makes the pancakes tough. You want some lumps to stay. Also, watch the heat on your skillet. If it’s too hot, the pancakes burn on the outside but stay raw inside. Cook them on medium heat for best results. To boost the lemon flavor, add more lemon zest. You might also try using a mix of lemon juice and orange juice. This adds extra brightness. Also, consider adding a bit of vanilla extract. It brings warmth and richness to the dish. For a fun twist, fold in some blueberries or raspberries for a pop of color and taste. These pancakes shine when served warm. Stack them high on a plate for a nice look. Drizzle with maple syrup for sweetness. A light sprinkle of powdered sugar makes them pretty. You can also garnish with lemon slices or a few extra poppy seeds. For a delightful side, serve with yogurt or a fruit salad. Pro Tips Perfectly Fluffy Pancakes: Make sure not to overmix the batter; a few lumps are perfectly fine! This will ensure your pancakes remain fluffy and light. Fresh Ingredients Matter: Use fresh lemon juice and zest for the best flavor. The brightness of fresh citrus really enhances the taste of the pancakes. Keep Them Warm: As you cook the pancakes, keep them warm in a low oven (around 200°F or 95°C) to ensure they stay hot and ready to serve. Experiment with Toppings: While maple syrup is classic, consider adding Greek yogurt, fresh berries, or a dollop of lemon curd for a delightful twist! {{image_2}} You can make these pancakes gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that include xanthan gum. This will help the pancakes hold together well. Mix the dry ingredients like normal and follow the same steps. Enjoy your tasty gluten-free version! To make these pancakes vegan, swap the egg for a mashed banana or applesauce. Use plant-based milk, such as almond or soy milk, instead of buttermilk. Replace melted butter with coconut oil or a vegan butter substitute. These changes will keep the pancakes delicious and fluffy, while being plant-based! You can add different flavors to these pancakes. Try mixing in blueberries or chocolate chips for a sweet twist. You can also add nuts for a crunchy texture. For extra zest, add more lemon juice or zest. Experiment with spices like cinnamon or nutmeg for warmth. The options are endless! You can store leftover lemon poppy seed pancakes in the fridge. Place them in an airtight container. They stay fresh for up to three days. To keep them from getting soggy, separate layers with parchment paper. When you want a quick snack, just grab one! If you want to save pancakes for later, freezing works great. Let them cool completely first. Then, stack pancakes with parchment paper in between. Place the stack in a freezer bag. Remove as much air as you can. They last for up to two months in the freezer. To reheat, you have a few options. For the oven, preheat it to 350°F. Place pancakes on a baking sheet for about 10 minutes. If you prefer the microwave, heat them for about 20-30 seconds. Add a little butter to keep them moist. Enjoy your pancakes warm and tasty! Yes, you can use regular milk instead of buttermilk. Just add 1 tablespoon of vinegar to 1 cup of milk. Let it sit for a few minutes to thicken. This method gives a similar tangy taste. It helps the pancakes rise well, too. To make fluffier pancakes, focus on a few key tips: - Use fresh baking powder. Old baking powder may not work well. - Don’t overmix the batter. Mix until just combined; lumps are okay. - Let the batter rest for about 5 minutes. This helps it rise better. - Use room temperature ingredients. Cold ingredients can weigh down the batter. Lemon poppy seed pancakes taste great with: - Fresh fruit, like berries or banana slices. - Yogurt, which adds creaminess. - Maple syrup for sweetness. - A side of crispy bacon or sausage for a savory touch. These pairings enhance the meal and make it more satisfying. You learned about the key ingredients and tools for perfect pancakes. The step-by-step guide shared how to cook them just right. We discussed tips to avoid common mistakes and enhance flavor. I also covered variations for different diets and storage tips to keep your pancakes fresh. Remember, pancakes are fun to make and customize. Enjoy experimenting with flavors and serving ideas!$

Zesty Lemon Poppy Seed Pancakes

Delicious pancakes with a zesty lemon flavor and crunchy poppy seeds.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 200 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons poppy seeds
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (or milk with 1 tablespoon vinegar added)
1 large egg
2 tablespoons melted butter
1 lemon zest
2 tablespoons fresh lemon juice
as needed butter or oil for cooking

Instructions

In a large mixing bowl, whisk together the flour, poppy seeds, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, mix the buttermilk, egg, melted butter, lemon zest, and lemon juice. Whisk until smooth.
Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Be careful not to overmix; some lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
Remove from the skillet and keep warm while you repeat with the remaining batter.

Notes

Stack the pancakes high on a plate, drizzle with maple syrup, and add a dusting of powdered sugar. Garnish with a slice of lemon and a sprinkle of extra poppy seeds for a lovely finish.

Keyword breakfast, lemon, pancakes, poppy seeds