Description
These Lemon Poppy Seed Pancakes are fluffy, zesty, and packed with a delightful crunch from poppy seeds. Perfect for a bright and cheerful breakfast, they combine the fresh flavors of lemon zest and juice with a tender pancake base made from simple ingredients like flour, yogurt, and eggs. Serve warm with maple syrup or fresh berries for a refreshing start to your day.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk (dairy or plant-based)
- 1/2 cup plain Greek yogurt or sour cream
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, Greek yogurt (or sour cream), eggs, melted butter, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and lump-free.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps in the batter are okay and help keep the pancakes light and fluffy.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles begin to form on the surface and the edges start to look set, approximately 2 to 3 minutes.
- Flip and Finish Cooking: Flip the pancakes carefully and cook for another 1 to 2 minutes, until the pancakes are golden on both sides and cooked through.
- Serve: Remove from heat and serve the pancakes warm with your choice of maple syrup, fresh berries, or a drizzle of lemon glaze for extra brightness.
Notes
- Do not overmix the batter to ensure tender pancakes.
- You can substitute the Greek yogurt with sour cream to add moisture and tanginess.
- For a dairy-free version, use plant-based milk and yogurt.
- To keep pancakes warm, place cooked pancakes on a baking sheet in a 200°F (93°C) oven until ready to serve.
- Add a teaspoon of lemon glaze or extra lemon zest on top for enhanced lemon flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
