Lemon Poppy Seed Pancakes
The ultimate breakfast treat! Lemon Poppy Seed Pancakes are fluffy, zesty, and perfect for any occasion. With a delightful crunch from the poppy seeds and a brightness from fresh lemon, these pancakes will become your new favorite. Make them for brunch, or enjoy them any day of the week!
Equipment
- Frying Pan
- Whisk
- Mixing Bowl
- Wooden Spoon
Ingredients
- 2 cups Self-Rising Flour 240g
- 3 tablespoons Sugar 36g
- ½ teaspoon Kosher Salt 1g
- 2 cups Whole Milk 454g
- 2 tablespoons Lemon Juice 28g
- 2 Eggs 88g
- 3 tablespoons Butter, melted 42g, plus butter for griddle and serving
- Lemon Zest
- 1 tablespoon Poppy Seeds 9g
Instructions
- Combine dry ingredients and gently whisk through to mix.
- Add lemon juice to whole milk and let stand for about five minutes to create a buttermilk substitute.
- Add eggs and melted butter to milk mixture and whisk to combine.
- Combine wet ingredients into the dry ingredients. Do not over mix. Add in poppy seeds and lemon zest and gently stir to combine.
- Heat griddle over medium heat. Prepare griddle with butter. Drop ¼ cup scoops of batter onto griddle. Cook about two minutes, until pancake has cooked on the bottom and set on top. Flip once.
- Top with a touch of butter while still piping hot.
- Serve hot with your favorite maple or pancake syrup.
Notes
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in a toaster or microwave for quick breakfasts.
- Freezing: Yes, you can freeze them! Layer pancakes with parchment paper in between, and store in a freezer bag for up to two months.
- Pairing: Serve with fresh berries, whipped cream, or yogurt for a delightful breakfast.
- Gluten-Free: Substitute self-rising flour with a gluten-free blend to make this recipe suitable for gluten-sensitive individuals.
- Syrup Variations: Experiment with different syrups like strawberry or blueberry for a twist on the classic.