Sunday Morning Lemon Poppy Seed Pancakes

Sunday Morning Lemon Poppy Seed Pancakes

189
TTV78 89

"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."

Ingredients

30 m {{adjustedServings}} servings 237 cals
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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:
  • 65 mg
  • 22%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

189
  1. 237 Ratings

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

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 rathe...

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 u...