Lemon Poppy Seed Pancakes are the perfect breakfast for a spring morning. And if there's no sunshine, bring your own brightness with these tart and vibrant flavors.
Total Time:25 minutes
Yield:6 pancakes 1x
1 tablespoon sugar
1 tablespoon grated lemon zest
1cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
Juice of half a lemon
2 tablespoons butter, melted
1 tablespoon poppy seeds
A drizzle of oil for frying
Butter and maple syrup, to serve
In a small bowl, add the sugar and grate the lemon zest on top of it. Use your fingers to rub the lemon zest and sugar together.
In a large bowl, gently whisk together the flour, baking powder, baking soda, and salt. Stir in the lemon sugar.
In a separate container, whisk together buttermilk, egg, vanilla, lemon juice, and melted butter.
Pour the wet ingredients into the dry ingredients and fold quickly but gently to combine. Fold in the poppy seeds. Allow your batter to rest for 10 minutes.
Heat a skillet or griddle to medium heat and drizzle in a bit of oil. Use a paper towel to wipe the oil around the pan so the whole thing is covered with a thin film. Scoop in about a third of a cup of batter at a time to make your pancakes. Cook about two to three minutes per side.
Stack your pancakes on a plate and cover them with a clean dish towel while you cook off all your pancakes.