If you love the flavor of lemon poppy seed, you’ll also love these muffins, bread, and even salad dressing!
A Fun Twist on Pancakes
During the school year, we’re always in such a rush that breakfast is usually something like a piece of toast and a go-gurt as we run out the door. But without a strict schedule to keep during the summer, I can expand our breakfast repertoire to things like pancakes, scrambled eggs, and waffles. I made these lemon poppy seed pancakes recently for my kids, and they were a huge hit. They’re a fun twist on our usual pancake recipe, and full of great flavor! We ate ours with fresh strawberries and maple syrup on top, and they were so delicious! My six year old ate hers completely dry and still loved them, so I am guessing they’re just delicious any way you make them. 🙂
How to Make Them
DRY INGREDIENTS. In a large bowl, rub the lemon zest into the sugar, until fragrant. Add the flour, baking powder, baking soda, salt, and poppy seeds, and whisk to combine. WET INGREDIENTS. In a small bowl or measuring cup, whisk together the buttermilk, lemon extract, vanilla, oil, and egg. COMBINE. Pour the wet ingredients into the dry ingredients. Mix until just combined (it’s okay if a few small lumps of flour remain). Let sit ten minutes. COOK. Preheat a griddle or skillet over medium heat. Scoop the pancake batter onto the griddle by ¼ cup scoops. Cook 3-4 minutes, or until large bubbles form on the surface. Flip and cook an additional 1-2 minutes. SERVE. Serve warm with fresh fruit and syrup. Some other toppings that would be delicious with these lemon poppy seed pancakes are:
Strawberry syrupRaspberry syrupJamLemon CurdButtermilk syrupStrawberry sauceHomemade whipped cream
Recipe Tips
Small Batch: Just as a heads up, this recipe is pretty small and only makes eight pancakes, which was the perfect amount for me and my daughters. If you’re cooking for a bigger crowd, though, I would suggest doubling or tripling the recipe in order to have enough to go around! Where can I buy Poppy Seeds? You should be able to find them at any grocery store. In most stores you will find them in the spice section or the baking aisle. Lemon Zest: “Zest” refers to finely shredded pieces taken from the peel of citrus fruit. Most commonly the peel of oranges and lemons. You can buy a zester tool, but you can also use the smaller side of a cheese grater.
Make Ahead & Store
The best way to prepare these pancakes beforehand is to make the pancake batter and store it in the fridge. It can be made 1-2 days ahead of time. When you’re ready to make the lemon poppy seed pancakes, remove the batter from the fridge while heating up the pan. Test a small amount of batter in the pan. If the pancake did not rise well, sprinkle a bit more baking powder into the batter. Leftover pancakes can be STORED in the fridge in an airtight container for 3-4 days. For instructions on freezing pancakes, go HERE!
And, for more pancake recipes, check out:
Blueberry PancakesWhite Chocolate Berry PancakesCinnamon Roll PancakesProtein PancakesBanana Oatmeal PancakesSnowman PancakesGerman Pancakes
