Lemon Poppy Seed Pancake Recipe
Lemon Poppy Seed Pancakes are light & refreshing with the perfect hint of lemon! They're the best way to add some fruity flare to your morning.
Servings: 8 pancakes
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.
In a small bowl or measuring cup, whisk together the buttermilk, lemon extract, vanilla, oil, and egg.
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.
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 warm with fresh fruit and syrup.
Calories: 131kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Cholesterol: 22mg | Sodium: 256mg | Potassium: 125mg | Sugar: 4g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg