Lemon Poppy Seed Pancakes Recipe
Fluffy, citrusy lemon poppy seed pancakes recipe with a bright flavor, perfect for brunch or weekend breakfasts.
Print Pin Servings: 4 servings (about 12 pancakes)
Calories: 310kcal
Cost: $6
Equipment
- 1 Non-stick griddle/skillet Medium heat for even cooking
- 2 Large mixing bowls One for wet, one for dry ingredients
- 1 Wire whisk For combining ingredients
- 1 ¼ cup measuring cup For portioning pancake batter
- 1 Microplane zester For fine lemon zest
Ingredients
- 2 cups All-purpose flour Provides structure & fluffiness
- 2 tablespoon Granulated sugar Balances tartness
- 2 teaspoon Baking powder Ensures fluffiness
- ½ teaspoon Baking soda Helps rise
- ½ teaspoon Salt Enhances flavor
- 2 tablespoon Poppy seeds Signature crunch
- 1 ¾ cups Buttermilk Tender, tangy flavor
- 2 Large eggs Binds mixture
- ¼ cup Melted butter Richness & flavor
- Zest of 2 Lemons Fresh citrus aroma
- 3 tablespoon Lemon juice Bright lemon flavor
- 1 teaspoon Vanilla extract Rounds flavor
Instructions
- Whisk flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- Mix buttermilk, eggs, melted butter, lemon zest, juice, and vanilla.
- Fold wet into dry, rest 5–10 minutes.
- Heat skillet, pour ¼ cup batter, cook until bubbles form.
- Flip and cook until golden brown, keep warm.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 310kcal | Carbohydrates: 42g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 360mg | Potassium: 180mg | Fiber: 2g | Sugar: 10g | Vitamin A: 350IU | Vitamin C: 6mg | Calcium: 140mg | Iron: 2mg