Description
Indulge in these delightful Lemon Poppy Seed Pancakes that are bursting with fresh citrus flavor. These pancakes are light, fluffy, and perfect for a leisurely weekend breakfast or brunch.
Ingredients
Units
Scale
FOR THE PANCAKES:
- 2 cups unbleached all-purpose flour
- 1/4 cup poppy seeds
- 4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 2 tablespoons sugar
- 2 tablespoons lemon zest
- 2 large eggs (optional)
- 1 1/2 cups whole milk
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon real vanilla extract
- 2 tablespoons melted butter
FOR THE LEMON GLAZE:
- 1/2 cup powdered sugar
- 2 1/2 tablespoons lemon juice
Instructions
- MAKE THE PANCAKES: Combine the flour, poppy seeds, baking powder, and salt in a mixing bowl. Whisk to combine and set aside. In a separate bowl, mix lemon zest with sugar, then add eggs, lemon juice, vanilla, and milk. Combine wet ingredients with dry, then stir in melted butter. Preheat griddle. Pour batter onto griddle, cook until golden, then flip and cook the other side. Keep warm in the oven.
- MAKE THE LEMON GLAZE: Whisk powdered sugar and lemon juice until smooth. Serve with pancakes.
Nutrition
- Serving Size: 2 pancakes
- Calories: 247 kcal
- Sugar: 13g
- Sodium: 467mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
