These pancakes are light, fluffy and bursting with lemon zest. They have all the flavors of a poppyseed muffin with the seeds adding an alluring crunch. Limiting yourself to just one is not an option!
The fresh lemon flavor offers a twist on traditional pancakes. The poppyseeds add texture to this light, flavorful breakfast recipe.
Lemon Poppyseed Pancakes
These pancakes are light, fluffy and bursting with lemon zest. They have all the flavors of a poppyseed muffin with the seeds adding an alluring crunch. Limiting yourself to just one is not an option!
Ingredients
- 1 egg
- 1½ cup buttermilk
- 1½ cup AP flour
- 1½ tbsp granulated sugar
- 3 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 tbsp butter, melted
- ⅓ cup poppyseeds
- 1 tsp lemon extract
- 2 tsp lemon juice, fresh
- zest from one lemon
Instructions
- 1. Preheat griddle to low/medium heat and spray with nonstick cooking spray.
- 2. Whisk together the buttermilk and egg. Set aside.
- 3. In a large bowl, combine dry ingredients. Make a center indentation in the dry ingredients and then pour the buttermilk mixture and melted butter in. Slowly combine. Fold in poppyseeds. Do not overmix.
- 4. Batter will be thick. Pour ¼-⅓ c of batter onto the griddle. Cook until bubbles form and then flip over. Serve warm with butter and maple syrup.
