Lemon Poppy Seed Pancakes are light and fluffy pancakes studded with lemon zest and poppy seeds. All you need is butter and real maple syrup and breakfast is served.

I forgot the eggs.

This kind of thing happens all the time in my world. I forget to put garlic in the ingredient shot, I forget to write out ingredients in the recipe directions and/or to list items in the ingredient list etc. and believe me I super duper proof read… that’s the scary part. But the weird thing? Is that I didn’t notice until after I ate the entire stack of 5 pancakes and sat down to write this post. Like I didn’t notice there weren’t eggs in’em! Who does that?

Lemon Poppy Seed Pancakes Cut www.SimplyScratch.com

I mean look at these? Does it look like they’re lacking eggs?? So I guess add them, leave them out … it’s up to you. Eggs will give them a fluffier more pillow-y texture… but like I said… I didn’t notice. If I was brilliant I’d say I did it on purpose for the readers who have an egg allergy… but I’m just not that smart or thoughtful apparently.

Wanna know what’s Hilaaaarious? When you eat poppy seed pancakes and then go answer the door, smile at the UPS guy and then when your hubby comes home and points out that there’s “rocks” in your teeth. Yeah… we were laughing for days about that… still are actually ha-ha-he-he-ugh.

All I can say it’s a good thing I’m taken… sheeshhh.

ingredients

Go get those pantry ingredients and get going!

dry ingredients collage

Start by sifting the flour, baking powder and kosher salt until they’re light and fluffy.

zest

Zest enough lemons for two tablespoons.

zest and sugar

Combine it with the two tablespoons of sugar…

lemon sugar

With your fingers, rub the sugar and the zest together until it starts to resemble wet sand.

add the lemon sugar

Add that lemony-sugar-goodness to the dry ingredients and give it a stir.

cut and juice

Since the lemons are out, juice {and strain for pulp} them until you get 3 tablespoons.

lemon juice

Pour that into the whole milk. I will curdle… but that’s totally okay… we’re going for a little tang like buttermilk.

vanilla

To the “faux buttermilk” add a teaspoon of real vanilla extract and stir.

add faux buttermilk

Add the wet to the dry… you know how it goes.

melted butter

Don’t forget the butter. Or the eggs… I’d add those now if you’re going that route.

add poppys

Poppy seeds in!

stir

One last and final stir…

pour batter

…before pouring the batter onto a lightly greased griddle {or skillet} I like to use coconut oil… but any light oil will do.

smooth

I use the measuring cup to spread the batter around for {somewhat} perfect circled pancakes.

ready to flip

Once the bubble pop and no longer fill in… it’s time to flip.

flipped

Gloooorious!

repeat

Repeat until you’ve used up all the batter.

butter... blueberries

I topped mine with fresh blueberries…

syrupy

And real maple syrup.

before-after

So so So so SO so SOOO good. I just can’t EVEN describe it.

Lemon Poppy Seed Pancakes

But I’ll do my best. These Lemon Poppy Seed Pancakes aren’t too sweet and they aren’t too lemony. But they ARE so darn good. Of course putting lemon in anything and it’s bound to be all kinds of fantastic. But add the blueberries… the blueberries send these over the top.

I may not recover.

 

Enjoy! And if you give this Lemon Poppy Seed Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Lemon Poppy Seed Pancakes Cut www.SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Lemon Poppy Seed Pancakes
Yield: 6-8 servings

Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes are light and fluffy pancakes studded with lemon zest and poppy seeds. All you need is butter and real maple syrup and breakfast is served.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 15 minutes
Total Time 1 hour

Ingredients

  • 2 cups unbleached all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons sugar
  • 2 tablespoons lemon zest
  • 2 whole eggs (optional)
  • 1-1/2 cups whole milk
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon real vanilla extract
  • 2 tablespoons melted butter
  • 2 tablespoons poppy seeds
  • coconut oil, for the griddle {or any light oil you like}

SERVE WITH:

  • butter
  • fresh blueberries
  • real maple syrup

Instructions

  1. Combine the flour, baking powder and salt in a mixing bowl.
  2. Combine the lemon zest with the sugar and rub together with your finger until the sugar is wet. Add the sugar to the dry ingredients, stir and set aside.
  3. Combine the lemon juice with the whole milk to make a "faux buttermilk" [and don't be alarmed, it should curdle].
  4. Add the vanilla, stir and add to the dry ingredients. *if making this recipe with eggs, add them to the "faux" buttermilk and beat them until combined.*
  5. Add the melted butter and the poppy seeds, stir just until combine before pouring a quarter cup of batter onto a hot, well greased griddle or frying pan. {My griddle temperature is set to 350-375 degrees} Once the bubble pop and no longer fill back in it's time to flip. Repeat with the remaining batter until gone.
  6. Keep pancakes warm on a rimmed sheet pan, in the oven on the lowest temperature.
  7. Serve with butter, fresh blueberries and real maple syrup. YUM!

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Nutrition Information:

Yield:

6

Serving Size:

2

Amount Per Serving: Calories: 350 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 83mg Sodium: 601mg Carbohydrates: 44g Fiber: 2g Sugar: 10g Protein: 9g
Nutrition information may not always be accurate.

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