Description
Delicious lemon poppy seed pancakes perfect for breakfast!
Ingredients
Scale
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 1 large egg
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest (add more for extra lemon flavor)
- 2 teaspoons poppy seeds
Instructions
- In a large bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk together to remove clumps.
- Add egg, milk, lemon juice, and lemon zest to the dry ingredients. Stir until JUST combined. There will be lumps in the batter, this is normal. Add poppy seeds and stir to combine.
- Heat up a skillet or griddle over medium-low heat and grease lightly with butter or cooking spray.
- Measure a heaping 1/3 cup of batter into your hot skillet for each pancake. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over (this will take around 2 minutes depending on the heat of your skillet). Cook the second side until lightly browned. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup.
Notes
- These pancakes can be made ahead of time and reheated.
- Add extra lemon zest for more lemon flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 330
- Sugar: 7g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg