Description
These fluffy lemon poppy seed pancakes are perfect for breakfast, bringing a delightful citrus flavor to your morning routine.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons poppy seeds
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- In a large bowl, combine flour, poppy seeds, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, egg, melted butter, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a skillet over medium heat and grease it lightly.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve with maple syrup and extra lemon zest if desired.
Notes
- For a dairy-free version, substitute buttermilk with almond milk mixed with lemon juice.
- These pancakes can be frozen and reheated for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg