Description
Lemon Poppy Seed Pancakes are a delightful breakfast option that combines the zesty flavor of lemon with the crunch of poppy seeds, creating a refreshing and light meal.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons poppy seeds
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Instructions
- In a large bowl, whisk together the flour, poppy seeds, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with maple syrup or fresh fruit.
Notes
- For a lighter version, substitute half of the all-purpose flour with whole wheat flour.
- These pancakes can be made ahead and reheated in the toaster.
- Adjust the amount of lemon juice to taste for more or less tartness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Lemon Poppy Seed Pancakes, breakfast, pancakes, lemon, poppy seeds