How To Make Sunday Morning Lemon Poppy Seed Pancakes
No breakfast is complete without hot stacks of delicious pancakes! You may not be a morning person now, but with our yummy pancake recipes you certainly will be! There’re easy recipes for all kinds of different pancakes. We have thick and thin pancakes and ones with fruits like blueberries and banana. Don’t forget fluffy, Japanese-inspired pancakes! Not to mention pancakes made with potatoes and pumpkins (not flour)! Whatever pancake recipes you want to try, we have it here.
Serves:
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp poppy seeds
- Zest of 1 lemon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 1/4 cup fresh lemon juice
- 2 large eggs
- 1 tbsp melted butter
Instructions
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In a large mixing bowl, whisk together flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.
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In a separate bowl, whisk together buttermilk, lemon juice, eggs, and melted butter.
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Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are fine.
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Heat a non-stick skillet or griddle over medium heat. Drop 1/4 cup of batter onto the skillet for each pancake.
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Cook until bubbles form on the surface of the pancake, then flip and cook for another 1-2 minutes until golden brown.
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Repeat with the remaining batter.
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Serve the pancakes warm with maple syrup, fresh berries, and a sprinkle of powdered sugar.
Nutrition
- Calories : 260kcal
- Total Fat : 6g
- Saturated Fat : 2g
- Cholesterol : 82mg
- Sodium : 478mg
- Total Carbohydrates : 44g
- Dietary Fiber : 2g
- Sugar : 8g
- Protein : 7g
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