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.
- 1 tbsp lemon zest
- 2 tbsp sugar
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp poppy seeds
- 3/4 cup buttermilk
- 1 tsp lemon extract
- 1 tsp vanilla
- 2 tbps oil
- 1 egg
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: 131kcalCarbohydrates: 16gProtein: 3gFat: 5gCholesterol: 22mgSodium: 256mgPotassium: 125mgSugar: 4gVitamin A: 65IUVitamin C: 1mgCalcium: 74mgIron: 1mg