Easy Lemon Poppy Seed Pancakes
Bright, zesty lemon poppyseed pancakes with a soft, fluffy texture and a nutty crunch. Easy to make and perfect for breakfast or brunch!
Servings: 12 pancakes
Calories: 171kcal
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- 1 large frying pan
- measuring cups and spoons
- kitchen scale optional, but highly recommended!
Ingredients
- 256 g all purpose flour 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs room temperature
- ¼ cup neutral oil
- 3 tablespoon granulated sugar
- 1½ cups whole milk or half and half
- 1½ tablespoon poppy seeds
- 2 tablespoon lemon zest approximately 1 lemon zested
- 1 ½ lemons juiced
Instructions
- Rub together the sugar with the lemon zest, then crack in the eggs and whisk until pale and fluffy.
- Pour in the milk, oil, lemon juice, and vanilla extract, then whisk again to distribute the wet ingredients.
- Add in the dry ingredients and fold in using a spatula. Ladle a scoop of batter onto a skillet.
- Cook until the outside of the pancake gets brown, flip and cook for an additional 2 minutes. Serve as desired.
Notes
Do not over mix the batter. Over-mixing the batter will cause them to become flat and chewy. Switch to a spatula when folding in the flour and the poppy seeds.
Nutrition
Serving: 1pancake | Calories: 171kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 35mg | Sodium: 235mg | Potassium: 109mg | Fiber: 1g | Sugar: 5g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 1mg
