Description

These lemon poppy seed pancakes are the perfect spring breakfast! Made with buttermilk and lemon zest, the pancakes have a nice tangy flavour. They are fluffy, light and really easy to make.

Ingredients

Scale

2 tbsp (28g) unsalted butter, melted
1 cup (258g) buttermilk
1 large egg
1 tbsp lemon zest (one lemon)
2 tbsp lemon juice (one lemon)
1 cup (150g) all-purpose flour
2 tbsp (25g) granulated sugar
1 tbsp (10g) poppy seeds
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Instructions

In a small bowl, combine the flour, sugar, poppy seeds, baking powder, baking soda and salt.
In a separate bowl, whisk the melted butter, buttermilk, egg, lemon zest and lemon juice.
Fold in the dry ingredients into the wet mixture, and make sure not to over mix the batter.
Melt some butter in a large frying pan over low medium heat. Add a 1/4 cup of batter to the pan for each pancake and try not to spread the batter too much. Cook for 3-4 minutes until the edges are set and you start seeing bubbles in the batter. Flip the pancakes and cook another 2 minutes or until golden brown. And transfer the pancakes to a plate.
Grease your pan again with butter and repeat the process. You should have a total of 6 pancakes at the end.
Serve them warm with whipped cream, maple syrup, blueberries or whatever topping you desire!