Description
Enjoy a delightful breakfast with these fluffy and flavorful Lemon Poppy Seed Pancakes topped with a zesty lemon glaze. Perfect for a weekend brunch or special occasion!
Ingredients
Units
Scale
FOR THE PANCAKES:
- 2 cups unbleached all-purpose flour
- 1/4 cup poppy seeds
- 4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 2 tablespoons sugar
- 2 tablespoons lemon zest
- 2 large eggs (optional)
- 1 1/2 cups whole milk
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon real vanilla extract
- 2 tablespoons melted butter
FOR THE LEMON GLAZE:
- 1/2 cup powdered sugar
- 2 1/2 tablespoons lemon juice
Instructions
- MAKE THE PANCAKES: Combine the flour, poppy seeds, baking powder, and salt in a mixing bowl. Whisk to combine and set aside.
- In a medium bowl, add the lemon zest with the sugar and rub together. Then add the eggs, lemon juice, vanilla, and milk. Whisk to combine.
- Pour the wet ingredients into the bowl with the dry, stirring to combine. Add in the melted butter. Stir to incorporate.
- Preheat your griddle to 325℉. Cook pancakes on a preheated griddle, flipping when golden.
- Transfer cooked pancakes to a warm oven.
- MAKE THE LEMON GLAZE: Whisk powdered sugar and lemon juice until smooth. Serve with pancakes.
Nutrition
- Serving Size: 2 pancakes
- Calories: 247 kcal
- Sugar: 13g
- Sodium: 467mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
