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.
Lemon Poppy Seed Pancakes
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons poppy seeds
- 2 tablespoons granulated sugar
- 2 lemons, zested
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ cup oil
- 2 cups buttermilk
Instructions
- 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.
I wanted to pin this but the page did not work 🙁
so sorry but thanks for letting me know! it seems to be working now x