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.

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?

I mean look at these? Does it look like they’re lacking eggs?? So I guess add them or leave them out, really 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.

Go get those pantry ingredients and get going!

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

Zest enough lemons for two tablespoons.

Combine it with the two tablespoons of sugar.

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

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

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

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

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

Add the wet to the dry.

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

Poppy seeds in!

Give it one last and final stir.

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

I use the measuring cup to spread the batter around for (somewhat) perfect circled pancakes.

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

Gloooorious!

Repeat until you’ve used up all the batter.

I topped mine with fresh blueberries.

And real maple syrup.

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

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!

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Yield: 6 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 mins

Cook Time: 30 minutes mins

Additional Time: 15 minutes mins

Total Time: 1 hour hr

Ingredients

• 2 cups unbleached all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 tablespoons sugar
• 2 tablespoons lemon zest
• 2 large eggs, optional
• 1½ 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}

Equipment

• Presto 7072, Black Slimline Griddle, 22"

Instructions 

• Combine the flour, baking powder and salt in a mixing bowl.
• 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.
• Combine the lemon juice with the whole milk to make a "faux buttermilk" [and don't be alarmed, it should curdle].
• 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.*
• 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.
• Keep pancakes warm on a rimmed sheet pan, in the oven on the lowest temperature.
• Serve with butter, fresh blueberries and real maple syrup. YUM!

Serving: 2pancakes, Calories: 283kcal, Carbohydrates: 41g, Protein: 9g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 529mg, Potassium: 183mg, Fiber: 2g, Sugar: 8g, Vitamin A: 308IU, Vitamin C: 6mg, Calcium: 289mg, Iron: 3mg

Author: Laurie McNamara

Course: Breakfast & Brunch

Cuisine: American