Description
Delight in these zesty and tender Lemon Poppy Seed Pancakes, bursting with fresh lemon zest and juice, complemented by the subtle crunch of poppy seeds. Perfectly fluffy and lightly golden, these pancakes are topped with a smooth lemon glaze that adds a tangy sweetness, making them an irresistible breakfast treat for any occasion.
Ingredients
Scale
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)
- 1½ cups whole milk
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon real vanilla extract
- 2 tablespoons melted butter
Lemon Glaze
- 1/2 cup powdered sugar
- 2½ tablespoons lemon juice
To Serve
- Butter
- Fresh blueberries
Instructions
- Combine dry ingredients: In a mixing bowl, whisk together the flour, poppy seeds, baking powder, and kosher salt until evenly combined. Set aside.
- Prepare lemon sugar mixture: In a medium bowl, rub lemon zest and sugar together with your fingers until the sugar feels like wet sand, releasing the lemon’s fragrance.
- Mix wet ingredients: To the lemon sugar, add the eggs, freshly squeezed lemon juice, vanilla extract, and whole milk. Whisk thoroughly until smooth and fully incorporated.
- Combine wet and dry: Pour the wet mixture into the bowl with dry ingredients, stirring gently to combine. Fold in the melted and cooled butter and mix once more until the batter is smooth but not over-mixed.
- Preheat griddle: Heat your griddle or frying pan to 325°F (160°C). If using a regular griddle, lightly spray with nonstick cooking spray. For ceramic griddles, use a small amount of butter or coconut oil to prevent sticking.
- Cook pancakes: Using a 1/4-cup scoop, pour batter onto the preheated surface. Cook each pancake for 3 to 4 minutes or until bubbles form and edges look set, then flip and cook for an additional 2 minutes or until golden brown on both sides.
- Keep warm: Transfer cooked pancakes to a rimmed baking sheet and keep warm in a low oven or an oven with the light on to maintain temperature while finishing the batch.
- Make lemon glaze: While pancakes cook, whisk together powdered sugar and lemon juice in a small bowl until the glaze is smooth and pourable.
- Serve: Plate the warm pancakes topped with a pat of butter, fresh blueberries, and drizzle generously with the lemon glaze for a bright, tangy finish.
Notes
- For a dairy-free version, substitute whole milk with almond or oat milk and use vegan butter.
- If you prefer fluffier pancakes, separate eggs and whip the egg whites before folding them into batter.
- Adjust sweetness in the lemon glaze by adding more powdered sugar if desired.
- Fresh lemon zest is key for vibrant flavor—avoid pre-grated or dried zest.
- Make sure the melted butter is cooled to prevent cooking the eggs prematurely when added to the batter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
