The Ultimate Guide To Perfect Lemon Poppy Seed Pancakes Awaits

Lemon poppy seed pancakes are a delicious breakfast that combines zesty lemon and crunchy poppy seeds. The recipe involves mixing dry and wet ingredients separately before cooking the pancakes on a skillet. They can be served with an optional lemon syrup for extra sweetness. Enjoy with whipped cream or fresh berries for a delightful meal.

Lemon poppy seed pancakes are a delightful breakfast option featuring a zesty lemon flavor combined with crunchy poppy seeds. To make them, combine dry ingredients such as flour, poppy seeds, and baking powder in one bowl. In another bowl, mix wet ingredients like buttermilk, egg, and lemon zest. Combine both mixtures, cook the pancakes on a preheated skillet until golden, and serve with optional lemon syrup for added flavor. These pancakes can also be garnished with whipped cream or fresh berries. Perfect for a refreshing morning treat.

Ingredients

For the Pancakes:

• Dry Ingredients:
  • 1 cup all-purpose flour
  • 2 tablespoons poppy seeds
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
• Wet Ingredients:
  • 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar, let sit for 5 minutes)
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice

For the Lemon Syrup (Optional):

• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tablespoon lemon juice
• Zest of 1 lemon

Instructions

Step 1: Prepare the Dry Ingredients

• Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, poppy seeds, sugar, baking powder, baking soda, and salt. Stir well to ensure everything is evenly mixed.

Step 2: Combine the Wet Ingredients

• Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, lemon zest, and lemon juice until smooth and fully combined.

Step 3: Combine Wet and Dry Ingredients

• Make the Batter: Pour the wet ingredients into the dry ingredients. Using a spatula or whisk, gently fold the mixture together. Be careful not to overmix; a few lumps are perfectly fine. Let the batter rest for about 5-10 minutes to allow the baking powder to activate.

Step 4: Cook the Pancakes

• Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
• Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes until golden brown. Adjust the heat as necessary to prevent burning.

Step 5: Prepare the Lemon Syrup (Optional)

• Make Lemon Syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and let it simmer for about 5 minutes until slightly thickened. Remove from heat and let it cool slightly.

Step 6: Serve

• Plate the Pancakes: Stack the pancakes on a plate. Drizzle with the lemon syrup if desired. You can also garnish with additional lemon zest, whipped cream, or fresh berries.

Tips for Perfect Pancakes:

• Don’t Overmix: Overmixing can make the pancakes tough. Mix until just combined.
• Keep Warm: If making multiple batches, keep pancakes warm in a low oven (about 200°F or 93°C) until ready to serve.
• Add-Ins: Consider adding blueberries or raspberries to the batter for extra flavor.
• Flipping Tip: Wait until bubbles form on the surface of the pancake before flipping for even cooking.

Enjoy

Serve these fluffy lemon poppy seed pancakes warm for a refreshing and delicious breakfast treat. The tangy lemon combined with the nutty poppy seeds creates a delightful flavor that’s sure to brighten your morning.