Go Back
To make lemon poppy seed pancakes, you will need these simple ingredients: - 1 cup all-purpose flour - 2 tablespoons poppy seeds - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup buttermilk - 1 large egg - 2 tablespoons sugar - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 2 tablespoons melted butter (plus extra for cooking) These ingredients come together to create light, fluffy pancakes with a bright lemon flavor. If you don’t have something on hand, here are some easy swaps: - All-purpose flour: Use whole wheat flour for a nuttier taste. - Buttermilk: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. - Egg: Replace with 1/4 cup of applesauce for a vegan option. - Butter: Use coconut oil or vegetable oil instead. These substitutions can help you adapt the recipe to what you have. One serving of these pancakes (about two pancakes) has: - Calories: 200 - Protein: 6g - Carbohydrates: 30g - Fat: 6g - Fiber: 1g - Sugar: 4g These pancakes are a tasty treat, but enjoy them in moderation! First, gather your dry ingredients. You will need: - 1 cup all-purpose flour - 2 tablespoons poppy seeds - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt In a large bowl, whisk these together. Make sure they mix well. The baking powder and soda help the pancakes rise. The poppy seeds add a nice crunch and flavor. Next, it's time for the wet ingredients. You will need: - 1 cup buttermilk - 1 large egg - 2 tablespoons sugar - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 2 tablespoons melted butter In another bowl, mix these. Combine the buttermilk, egg, and sugar first. Then, add the lemon zest, lemon juice, and melted butter. Stir until everything is smooth. The lemon adds freshness and a burst of flavor. Now, let’s cook the pancakes. Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the pan. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until you see small bubbles form on the surface. This takes about 2-3 minutes. Flip the pancake and cook for another 2-3 minutes. Look for a golden-brown color. Repeat this with the rest of the batter. Add more butter as needed. Enjoy your fluffy lemon poppy seed pancakes! To make your pancakes fluffy, focus on mixing. Stir the wet and dry ingredients gently. Leave some lumps in the batter; they help keep the pancakes light. Use fresh baking powder. Old baking powder won’t give the right rise. Also, let the batter rest for a few minutes. This helps it thicken and rise better during cooking. Serve your pancakes warm on a nice plate. Drizzle maple syrup on top for sweetness. Add a sprinkle of poppy seeds for crunch. A slice of lemon adds a fresh touch. You can also serve them with fresh berries. Blueberries or strawberries work well. They add color and flavor to your dish. Avoid overmixing the batter. This makes pancakes tough instead of fluffy. Don’t skip the buttermilk; it adds moisture and flavor. If your skillet is too hot, pancakes can burn outside and stay raw inside. Cook on medium heat for even results. Lastly, don’t stack pancakes until they cool. They will stick together if you do. {{image_2}} You can make these pancakes gluten-free. Use a 1:1 gluten-free flour blend. Brands like Bob's Red Mill or King Arthur work well. Make sure the blend has xanthan gum. This helps give the pancakes a fluffy texture. Follow the same recipe as usual. Just swap the flour. Your pancakes will still taste great! Adding fruit or nuts brings new flavors. Blueberries or bananas are great choices. You can fold in 1/2 cup of fresh blueberries. For bananas, mash one ripe banana and mix it in. Nuts like walnuts or pecans add a nice crunch. Just add 1/4 cup to the batter. These extras make the pancakes even more delicious. Want to make these pancakes vegan? Replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes until it thickens. Use almond milk or oat milk instead of buttermilk. Add 1 tablespoon of lemon juice to the milk to mimic buttermilk's tang. Substitute melted coconut oil for the butter. This keeps all the rich flavors while being plant-based. To keep leftover pancakes fresh, let them cool first. Stack them neatly on a plate. Cover the stack with plastic wrap or aluminum foil. You can also use an airtight container. Store them in the fridge for up to three days. This way, they stay soft and tasty. When you're ready to enjoy your pancakes again, you can reheat them easily. Use a microwave for quick warming. Place one pancake on a plate and heat for 30 seconds. If you want more pancakes, stack them and heat for one minute. You can also use a skillet. Heat it on low and add a little butter. Cook each pancake for about one minute on each side. Freezing pancakes is a great way to save them for later. Start by letting them cool completely. Then, place parchment paper between each pancake. This will stop them from sticking together. Put the pancakes in a freezer bag or airtight container. Label the bag with the date. They will stay good for up to two months. When you want to eat them, just reheat from frozen. Your pancakes will taste almost as fresh as the first time! You can use milk with vinegar or lemon juice. Just mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. This makes a quick, easy buttermilk substitute. You can also use plain yogurt or sour cream. Just thin it with a little water or milk to get the right texture. Yes, you can use lemon extract if you don’t have zest. Use about 1 teaspoon of lemon extract. It gives a strong lemon flavor, but zest adds a nice texture. If you want both, use a little of each. It will make your pancakes taste fresh and bright. To check if your pancakes are done, look for bubbles. When small bubbles form on the top, it’s time to flip them. Cook for another 2-3 minutes until they are golden brown. The edges should look set, and the center should spring back when you touch it. If they are still soft or wet, give them a bit more time. In this article, we explored pancake-making from start to finish. We covered key ingredients, easy steps, and smart tips for the best pancakes. You learned about substitutions, storage, and helpful answers to common questions. Remember, the right techniques and ingredients lead to perfect pancakes every time. Enjoy making them your way! Keep experimenting with flavors and have fun in the kitchen. Happy cooking!

Lemon Poppy Seed Pancakes

Indulge in a delightful breakfast with these Lemon Poppy Seed Pancakes! Bursting with zesty lemon flavor and crunchy poppy seeds, these pancakes are perfect for a refreshing start to your day. With easy-to-follow instructions and just a few simple ingredients, you'll have a delicious stack ready in no time. Don’t miss out on this tasty recipe—click through to explore more and make your mornings brighter!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

2 tablespoons poppy seeds

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg

2 tablespoons sugar

Zest of 1 lemon

2 tablespoons fresh lemon juice

2 tablespoons melted butter (plus extra for cooking)

Instructions
 

In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt until well combined.

    In another bowl, mix the buttermilk, egg, sugar, lemon zest, lemon juice, and melted butter until smooth.

      Pour the wet mixture into the dry ingredients and gently stir until just combined; a few lumps are okay, do not overmix.

        Preheat a non-stick skillet or griddle over medium heat and add a small amount of butter.

          For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until small bubbles form on the surface (about 2-3 minutes).

            Flip the pancake and cook for another 2-3 minutes until golden brown and cooked through.

              Repeat with the remaining batter, adding more butter to the skillet as needed.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                  - Presentation Tips: Stack pancakes on a plate, drizzle with maple syrup, and garnish with a sprinkle of additional poppy seeds and a slice of lemon for an elegant touch.