Description

These light and fluffy lemon poppyseed pancakes combine tangy lemon zest and nutty poppy seeds for a bright morning treat. Perfect for brunch, they pair beautifully with maple syrup or lemon curd.

Ingredients

Scale

1 1/2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 1/2 tablespoons poppy seeds

1/2 cup Greek yogurt

1/2 to 3/4 cup milk

2 large eggs

2 tablespoons melted butter

Instructions

1. In a bowl whisk together flour sugar baking powder salt lemon zest and poppy seeds.

2. In another bowl beat eggs then whisk in Greek yogurt milk lemon juice and melted butter until smooth.

3. Pour wet ingredients into dry ingredients and fold gently until just combined small lumps are fine.

4. Let batter rest for 5 to 10 minutes to hydrate poppy seeds and activate leavening.

5. Heat a non-stick skillet over medium heat until a drop of water dances and evaporates.

6. Pour 1/4 cup batter per pancake onto skillet and cook until bubbles form on the surface and edges set about 2 to 3 minutes.

7. Flip pancakes and cook until golden brown about 1 to 2 minutes more.

8. Keep cooked pancakes warm in a 200 °F oven until all batches are done then serve immediately with toppings of choice.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: breakfast
Method: stovetop
Cuisine: american

Nutrition

Serving Size: 2 pancakes
Calories: 250
Sugar: 8
Sodium: 300
Fat: 10
Saturated Fat: 4
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 35
Fiber: 1
Protein: 7
Cholesterol: 55

Keywords: lemon poppyseed pancakes, lemon pancakes, poppy seed pancakes, fluffy pancakes, breakfast recipes, citrus pancakes, brunch ideas