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Sunday Morning Lemon Poppy Seed Pancakes

Sunday Morning Lemon Poppy Seed Pancakes

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    30 m
TTV78

TTV78

I love lemon poppy seed muffins and who doesn't love pancakes? So I brought the flavors together in this fluffy pancake recipe one lazy Sunday morning, and we loved them. It's quick to make and adds a little something extra to our weekend breakfasts. I hope you enjoy them on YOUR lazy Sunday morning.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
  2. In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
  3. Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

sueb
99

sueb

5/7/2010

I made these with whole wheat flour, and 1T honey instead of sugar. Great recipe for light and fluffy pancakes!

Alison
68

Alison

12/23/2010

These were a nice change to the standard pancake recipe. They were light and fluffy with a nice flavour. The lemon was a nice addition; present but not overpowering. I used all lemon juice rather than using white vinegar as well. Since they pretty much serve the same purpose, I just opted to use the juice of one whole lemon. I used 2 teaspoons of poppy seeds.

Nicolette
48

Nicolette

12/13/2010

I'm always on the lookout for lemon-flavored ANYthing as I (heart) lemon. When I tasted the raw batter, yowza -- it packs some serious zing! And even cooked, there is no doubt you are dining upon light and fluffy lemony pancakes. While maple syrup is the standard accompaniment for such breakfast fare, I opted to guild the lily and use homemade ginger preserves... Good Morning! Thanks so much TTV78.

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