These lemon poppy seed pancakes are soft and fluffy, and bursting with lemon flavor. The poppy seeds give them a little crunch and with whipped cream and lemon zest on top, you’ll have the perfect breakfast!
Ingredients: (yields about 4-5 medium pancakes)
- 3/4 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp sugar
- 1 large egg
- 1 tbs melted butter
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tablespoon lemon juice
- 1.5 tsp lemon zest plus more for topping
- 2 teaspoons poppy seeds
- whipped cream, optional for topping
Instructions:
- Add the lemon juice to the milk, let it sit for 10 minutes.
- Sift flour, salt, baking powder together.
- Add in the sugar and poppy seeds, whisk to combine.
- Then in a small bowl or measuring cup, combine egg, milk and lemon juice mixture, lemon zest and vanilla extract. Add these to the dry ingredients, whisk to combine.
- Add in the melted butter and whisk again until just combined. (don’t over mix)
- Heat a nonstick pan over medium heat. Pour a part of batter (about 1/4 to 1/3 cup for each pancake), allow to cook for about 2 minutes, when you start seeing bubbles on the top, use a spatula and flip the pancake (you can check to make sure it’s golden brown on the bottom before flipping) Brown on both sides.
- Serve with maple syrup (or honey) and a dollop of whipped cream and more lemon zest.
