These tasty Lemon Poppy Seed Pancakes are soft and fluffy with bites of poppy seeds throughout. They will soon become your family’s favorite breakfast!
Breakfast. I think most people like the idea of breakfast food but rarely make something beyond cereal or toast, if they even go that far. Who wouldn’t choose bacon, pancakes, hashbrowns, waffles, sausage, French toast, fruit salad, and freshly squeezed orange juice over a plain old granola bar on-the-go? There’s a statistic floating around that states less than half of Americans eat breakfast. I am definitely not one of those Americans. I HAVE TO eat breakfast. If I don’t eat something within an hour or so of waking up I turn into a she-wolf. It’s not pretty. Yet, most days I have the same. exact. thing. for breakfast because I can’t be bothered to make much of anything before my day has really started.
Lately, though, I’ve been having some serious cravings for a big breakfast feast. Jared and I decided to indulge in breakfast for lunch. We made all the fixings, including these pancakes, which were really the main attraction. They paired perfectly with the rich, greasiness of bacon, sausage, and hashbrowns and the texture is just to die for. Your family is going to beg for these pancakes every morning.
Do you eat breakfast? What do you eat? What’s your ultimate breakfast?
Taste: Bright and fresh lemon flavor with just enough sweetness to balance out the tartness.
Texture: The pancakes are soft and fluffy with a slight crisp at the edges and bites of little poppy seeds throughout. The texture is amazing.
Ease: Ridiculously easy. The batter takes about 5 minutes to mix together.
Appearance: A stack of pancakes is always mouthwatering.
Pros: Flavorful twist on pancakes.
Would I make this again? Yes! I might try swapping out half the flour for whole wheat next time.
How to make Lemon Poppy Seed Pancakes
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
1/3 cup poppy seeds
Zest of 4 lemons
2 cups buttermilk
2 large eggs
2 tablespoons butter, melted, plus more for frying
3 tablespoons powdered sugar
1 tablespoon fresh lemon juice
Fresh blueberries or other berries for serving, if desired
In a large bowl combine the flour, baking powder, baking soda, sugar, and salt.
In a small bowl or measuring cup combine the poppy seeds, lemon zest, buttermilk, eggs, and butter. Add to the flour mixture and stir until combined. Don’t overmix. If not using immediately, cover and refrigerate for up to two days.
Heat a skillet or griddle over medium-high heat. Add a pat of butter and drop 1/3-cup of batter into the skillet. Cook until the pancake is golden brown on both sides. Repeat with remaining batter. If not serving the pancakes immediately, keep warm on a baking sheet in a 200°F oven.
For the glaze:
Meanwhile, combine the sugar and lemon juice until smooth. Add more sugar for a thicker glaze and more lemon juice for a thinner glaze.
Divide pancakes among plates and drizzle with glaze. Top with fresh berries, if desired, before serving.
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