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Lemon Poppyseed Pancakes
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Update your classic breakfast stack with this light and fluffy recipe for Lemon Poppyseed Pancakes.
I am a pancake purist, both when it comes to mix-ins and toppings. You show me a stack of plain pancakes topped with butter and warm maple syrup, and I will show you my membership card to the National Clean Plate Club.
And that applies to both making pancakes at home and ordering them at my favorite local pancake spot in Newport Beach, California. Don’t get me wrong, I’m all for a semi-creative spin on batter basics (read: buttermilk, sour cream or even Greek yogurt), but it takes a lot for me to stray from the ordinary.
That is, until this beautiful stack hit my fork, and then my lips! Behold, the lightest, fluffiest, most flavor-packed Lemon Poppyseed Pancakes. They have just enough citrus tang to tickle your taste buds without overwhelming your palate. And a hearty pile of freshly sliced strawberries make for quite the fruit-filled pairing.
So preheat your griddle and grab the maple syrup for this soon-to-be family favorite recipe. And find inspiration for more ways to flip over creative flapjacks with recipes for Raspberry Oatmeal Pancakes, Banana Nut Pancakes and Cinnamon Applesauce Pancakes.
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Lemon Poppyseed Pancakes
- 1 1/2 cups all-purpose flour
- 1 Tablespoon sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons poppy seeds
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 2 1/2 teaspoons lemon zest
- 1 large egg
- 2 Tablespoons unsalted butter, melted and cooled
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, poppy seeds and salt.
In a separate small bowl, whisk together the buttermilk, lemon zest, egg and melted butter.
Add the wet ingredients to the dry ingredients and stir just until combined. (The batter should be lumpy.)
Heat a nonstick sauté pan or griddle over medium-low heat. Add about 1/4 cup of batter to form each pancake. Once bubbles form across the entire surface of each pancake, flip them once and continue cooking another 30 seconds or until cooked through.
Serve immediately with maple syrup or other toppings.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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