Description
Delightful and fluffy pancakes infused with zesty lemon and crunchy poppy seeds, perfect for weekend breakfasts or special occasions.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1–2 tablespoons granulated sugar
- 2 tablespoons poppy seeds
- 1 cup whole milk (or almond/oat milk)
- 1 large egg
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons melted butter (or vegetable/coconut oil)
Instructions
- In a large bowl, whisk together flour, baking powder, and sugar. Don’t forget to add poppy seeds.
- In another bowl, whisk together milk, egg, lemon zest, lemon juice, and melted butter.
- Pour the wet ingredients into the dry mixture, stirring gently until just combined.
- Preheat a skillet over medium heat and lightly grease it with butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet and cook until bubbles form, about 2-3 minutes. Flip and cook until golden brown, another 2-3 minutes.
- Serve warm with maple syrup or powdered sugar on top.
Notes
Ensure your baking powder is fresh for best results. Keep pancakes warm in a low oven if making for a crowd.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 280
- Sugar: 6g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: pancakes, lemon, poppy seeds, breakfast, brunch