Lemon Poppy Seed Pancakes

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Lemon Poppy Seed Pancakes

Introduction

Lemon Poppy Seed Pancakes are a bright and fresh way to start your day! These fluffy pancakes are not only easy to make but also packed with zesty flavor. Perfect for a family breakfast or a weekend treat, they are sure to bring a smile to everyone's face!

Why Make This Recipe

You should definitely try these pancakes because they are quick to prepare and taste amazing. With the tangy lemon and crunchy poppy seeds, they are a delightful twist on your regular pancakes. Plus, they are great for any day of the week, whether it's a busy morning or a relaxing weekend brunch.

How to Make Lemon Poppy Seed Pancakes

Making Lemon Poppy Seed Pancakes is super simple! Gather your ingredients and follow these easy steps.

Ingredients:

  • 1 rounded tablespoon white sugar
  • 1 rounded tablespoon lemon zest, or more to taste
  • 5 teaspoons poppy seeds
  • 1 large egg
  • 3 tablespoons melted butter, plus more for the pan
  • 3 tablespoons lemon juice
  • 1 cup milk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Lemon wedges, optional

Directions:

  1. Combine sugar and lemon zest in a bowl, stirring well. Let it sit for about 15 minutes to mix the flavors.
  2. In another bowl, whisk together the flour, salt, baking powder, and baking soda. Set it aside.
  3. In the bowl with the sugar and zest, add the poppy seeds, egg, and melted butter. Whisk everything together thoroughly. Then, add the lemon juice and milk. Gradually mix in the flour mixture, whisking gently until the flour disappears. Let the batter rest for 10 to 15 minutes.
  4. Heat a nonstick skillet over medium heat and grease it with melted butter or vegetable oil.
  5. Pour about 1/3 cup of batter into the skillet for each pancake. Cook until bubbles appear on the surface, about 3 to 4 minutes. Flip the pancake and cook for another 3 to 4 minutes on the other side. Serve immediately!

How to Serve Lemon Poppy Seed Pancakes

Serve your Lemon Poppy Seed Pancakes warm, with a sprinkle of powdered sugar on top and maybe a few fresh lemon wedges on the side for extra zing. They also pair well with maple syrup or a dollop of yogurt for added creaminess.

How to Store Lemon Poppy Seed Pancakes

If you have any leftovers (which is unlikely!), let the pancakes cool completely, then store them in an airtight container in the fridge for up to 2 days. You can reheat them in the microwave or on a skillet.

Tips to Make Lemon Poppy Seed Pancakes

  • For an extra burst of flavor, consider adding more lemon zest to the batter.
  • If you want your pancakes to be fluffier, be careful not to overmix the batter.
  • Play around with different toppings, like fresh berries or whipped cream, to make them even more delicious!

Variation

If you’d like to mix things up, try adding some blueberries or raspberries to the batter for a fruity twist or even substitute the lemon juice with orange juice for a different citrus flavor.

FAQs

1. Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the fridge. Just remember to give it a gentle stir before cooking!

2. Can I freeze the pancakes?
Absolutely! Let them cool completely, then lay them flat in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag for up to 2 months.

3. What can I substitute for poppy seeds?
If you don’t have poppy seeds, you can try using chia seeds for a similar texture, but the flavor will be different.

Enjoy your delicious Lemon Poppy Seed Pancakes!