How to Cook Fluffy Lemon Poppy Seed Pancakes: A Refreshing Twist on Breakfast Classics!
Wake up to a burst of sunshine with these delightful Lemon Poppy Seed Pancakes! Perfectly fluffy and infused with zesty lemon flavor, these pancakes are a refreshing twist on a breakfast classic. The addition of poppy seeds not only adds a unique texture but also elevates the taste with a subtle nuttiness. Drizzled with a homemade lemon syrup, these pancakes are sure to brighten your morning and become a favorite in your breakfast rotation. Whether it’s a special occasion or just a weekend treat, these Lemon Poppy Seed Pancakes will bring a cheerful start to your day!
Lemon Poppy Seed Pancakes
Fluffy, zesty, and bursting with flavor, these Lemon Poppy Seed Pancakes are the perfect way to brighten up your breakfast!
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice added)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
For the Lemon Syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
Instructions
- Prepare the Lemon Syrup:
- In a small saucepan, combine the sugar, water, lemon zest, and lemon juice.
- Heat over medium, stirring until the sugar dissolves.
- Once dissolved, bring to a gentle simmer and cook for about 5 minutes until slightly thickened. Remove from heat and set aside.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
- Combine the Wet Ingredients:
- In another bowl, mix the buttermilk, egg, melted butter, lemon zest, and lemon juice until smooth.
- Combine Wet and Dry Ingredients:
- Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Cook the Pancakes:
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes, or until golden brown.
- Serve:
- Stack the pancakes on a plate and drizzle with the warm lemon syrup. Add fresh berries or whipped cream on top if desired. Enjoy your delightful Lemon Poppy Seed Pancakes!
