These pancakes are not only light and fluffy but also infused with zesty lemon flavor and crunchy poppy seeds, making them a perfect choice for a citrus-infused breakfast or brunch with friends and family.
Ingredients
Scale:
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk (or regular milk with 1 tablespoon lemon juice)
1 large egg
2 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
Zest of 1 medium lemon
2 tablespoons fresh lemon juice
Maple syrup (for serving)
Fresh berries (for serving)
Powdered sugar for dusting (optional)
Whipped cream (optional)
Instructions
In a large mixing bowl, combine the dry ingredients: flour, sugar, poppy seeds, baking powder, baking soda, and salt. Whisk together until well blended and there are no lumps.
In a separate bowl, whisk together the wet ingredients: buttermilk, egg, melted butter, vanilla extract, lemon zest, and lemon juice.
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined, being careful not to overmix.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with additional butter or cooking spray.
Once hot, pour 1/4 cup of pancake batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancake and cook the other side until golden brown, about another 1-2 minutes.
Keep the cooked pancakes warm in a low oven (around 200°F) until ready to serve.
