Pancakes are the definition of a hearty breakfast. They can be transformed into so many different ways…I had a ton of lemons in fridge and I wanted pancakes so I came up with this tasty treat. It’s hard to make pancakes during the week-day mornings so I suggest making extra and freezing these. In the morning just pop theses into a toaster and waahhh-laa! You get a perfect tasty pancake.
These are a bit different because they are not like your traditional buttermilk pancakes..they have a hint of lemon with a touch of poppy seeds. They almost resemble a moist buttery lemon poppy seed muffin….so good! The melted butter that’s added to the batter really gives these cakes an extra hint of deliciousness, so be sure not to skip out on that part. Top with fresh fruit, I found that raspberries compliment this perfectly. These are best when stacked high just how I like them so enjoy!
Fluffy, lemon-yyyyyy, and light is what makes these pancakes extra special.
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 Tbsp granulated sugar
2 Tbsp fresh lemon zest
2 cups milk (I used low-fat milk)
2 large whole eggs
2 tsp pure vanilla extract
2 Tbsp fresh lemon juice
4 Tbsp butter (unsalted), melted
2 Tbsp poppy seeds
butter or cooking spray for frying pan
- In a large bowl, whisk together the flour, baking powder, and baking soda.
- Whisk in the sugar, lemon zest, milk, eggs, and lemon juice until smooth.
- Melt butter and pour into batter while whisking at the same time. Also, add in poppy seeds and mix until batter is completely smooth and does not have any lumps.
- Heat a griddle, or a nonstick pan over medium heat and add about a 1/2 tablespoon of butter or spray cooking spray when heated.
- For small pancakes pour 2 tablespoons of batter for each pancake and for larger pancakes, pour about 1/4 cup of batter.
- Cook until golden brown on the bottom and and bubbling on top. Flip once and cook until golden brown on each side. Top with warm maple syrup and sprinkle with fresh fruit (I used raspberries)