Sunday Morning Lemon Poppy Seed Pancakes

Name: Sunday Morning Lemon Poppy Seed Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 tablespoon baking powder; 1/2 teaspoon salt; 2 tablespoons sugar; 1 tablespoon poppy seeds; 1 large egg (beaten); 1 1/4 cup milk (or more as needed); 2 tablespoons butter (melted); 1 tablespoon lemon zest (freshly grated); 2 tablespoons lemon juice (freshly squeezed)

45 min 4 servings Easy

All Recipes

Fluffy and tangy lemon poppy seed pancakes perfect for a delightful Sunday brunch.

Prep

15 min

Cook

20 min

Total

45 min

Servings

Difficulty

Easy

There's something magical about Sunday mornings that calls for a special breakfast treat. These Lemon Poppy Seed Pancakes offer a delightful twist on traditional pancakes, infusing them with a bright citrus flavour and a subtle crunch from poppy seeds. The combination of fresh lemon zest and juice gives these pancakes a refreshing tang, making them an ideal choice for those who love a bit of zest in their breakfast. This version is easy to whip up and perfect for a relaxed family breakfast or brunch. Whether you're a seasoned cook or new to pancake-making, this recipe is straightforward and rewarding, promising a stack of fluffy, flavourful pancakes that everyone will love.

Instructions

Mix dry ingredients

In a large bowl, whisk together the flour, baking powder, salt, sugar, and poppy seeds.

Pro tip: Ensure there are no lumps in the dry ingredients for even mixing.

Combine wet ingredients

In another bowl, beat the egg and then whisk in the milk, melted butter, lemon zest, and lemon juice.

Pro tip: Use room temperature ingredients to ensure a smooth batter.

Prepare the batter

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Pro tip: Lumps in the batter are okay; overmixing can lead to dense pancakes.

Rest the batter

Let the batter rest for 10 minutes to allow the baking powder to activate.

Pro tip: Resting the batter results in fluffier pancakes.

Heat the griddle

Heat a non-stick griddle or frying pan over medium heat. Lightly grease with butter or oil.

Pro tip: The pan is ready when a drop of water sizzles upon contact.

Cook the pancakes

Pour 1/4 cup of batter onto the hot griddle. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.

Pro tip: Adjust the heat if the pancakes are browning too quickly.

Serve

Transfer the pancakes to a warm plate and repeat with the remaining batter. Serve immediately with your favourite toppings.

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Tips & Tricks

Use fresh lemon zest for the most vibrant flavour.
Let the batter rest for extra fluffy pancakes.
Adjust the amount of poppy seeds to taste.

Frequently Asked Questions

How many calories are in lemon poppy seed pancakes?

These lemon poppy seed pancakes have about 250 calories per serving.

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the fridge. Stir before using.

What can I serve with lemon poppy seed pancakes?

These pancakes can be served with maple syrup, whipped cream, and fresh berries.

How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the fridge for up to three days or freeze for up to a month.

Can I use a different citrus fruit?

Yes, you can substitute lemon with lime or orange for a different citrus flavour.

Serving Suggestions

Serve these lemon poppy seed pancakes with a dollop of whipped cream or a drizzle of maple syrup for an extra touch of sweetness. They pair wonderfully with fresh berries or a side of crispy bacon for a complete breakfast. You can prepare the batter the night before and store it in the refrigerator, covered, for a quick morning cook. Leftover pancakes can be stored in an airtight container in the fridge for up to three days, or frozen for up to a month.

Nutrition per serving

250

Calories

Protein

Fat

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