I’m not a person that sticks with tried-and-true recipes all the time. I’ve always loved experimenting with flavors and ingredients (with a varied success rate, of course, but I live and learn). These lemon poppy seed pancakes pack all the flavor of the muffin by the same name but in a more subtle way that’s delicately enhanced by the sweetness of syrup.
2 tablespoons fresh lemon juice (from about 1 lemon)
2 teaspoons vanilla extract
¼ cup oil
2 cups buttermilk
Whisk the flour, baking powder, baking soda, salt, and poppy seeds in a small bowl.
In a larger bowl, whisk together the granulated sugar, lemon zest, lemon juice, eggs, vanilla extract, oil, and buttermilk.
Mix the dry ingredients into the wet until the batter is smooth (do not over mix to leave some lumps). Allow the mixture to rest and thicken, about 5 minutes.
Heat a lightly-greased griddle. Pour about ¼ cup of batter per pancake, cooking until golden on the bottom and bubbles form and pop on the top, about 4 minutes. Flip and cook for 3 minutes more. Repeat with the remaining batter. Serve immediately with syrup.