Description
These light and fluffy Lemon Poppy Seed Pancakes are bursting with fresh lemon flavor and topped with a hint of crunch from poppy seeds, making them the perfect breakfast treat.
Ingredients
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, mix sugar, lemon zest, and poppy seeds. Let sit for 5 minutes to infuse flavor.
- Whisk in the egg, melted butter, lemon juice, and milk until well combined.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet mixture and stir just until combined; do not overmix.
- Heat a buttered skillet or griddle over medium heat. Pour batter by 1/4-cupfuls and cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through.
- Serve warm with lemon wedges, butter, or syrup as desired.
Notes
- Do not overmix the batter to ensure the pancakes remain light and fluffy.
- For extra lemon flavor, add more zest or a drizzle of lemon syrup on top.
- If you prefer a thinner batter, you can add a little more milk to reach your desired consistency.
Nutrition
- Serving Size: 2 pancakes
- Calories: 240
- Sugar: 8g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg