Breakfast is Served!
Remember when IHOP changed its name to IHOb? It makes me laugh every time I think about it. But instead of going to IHOP in the morning to get your daily dose of pancakes, why not make them yourself?! Specifically, these Lemon Poppyseed Pancakes!!
The Pancake Profile
I love these pancakes because they’re amazingly light, fluffy, and aren’t too sweet. The sugar and citrus flavors balance perfectly to form a subtle sweetness. I’d say that the real sweetness comes from the strawberry mint compote that they’re served with. These lemon poppyseed pancakes are also fresh and summery with the citrus from the lemon and fruity-ness from the compote!
We Need Plus-Sized Poppyseeds
This is kind of a side note/rant, but it is relevant to this recipe. Why don’t supermarkets sell poppyseeds in larger containers?? I don’t know about you, but all of my supermarkets only sell poppyseeds in that small 3.8 oz container. But if I’m making a poppyseed loaf or muffins, I’ve used half the container when I’m done making my recipe! Someone should look into this stat!
Please Prepare these Poppyseed Pancakes
Moving on, I know Mother’s Day has already passed long ago, but I could definitely see myself making these for that occasion. However, they are just as good to make for a weekend brunch with your friends, family, or significant other! This recipe is not at all difficult to make, the only step to watch out for is over-mixing the batter!
Definitely give this lemon poppyseed pancake recipe a go next time you’re looking to brighten your morning! They certainly made my morning better. You can serve these pancakes without the compote, but I, personally, love how the flavors of the two compliment each other, so I’d give the compote a chance. Not to mention that you’re already going all out by making pancakes for breakfast, so, as they say, go hard or go home! Make the compote! You can find the recipe for it linked in the notes of the recipe or click here. Make these pancakes and share your thoughts! I hope you’re making the best out of these last few weeks of summer, and I’ll talk to you in my next post!
Lemon Poppyseed Pancakes
Ingredients
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/4 cup Poppyseeds
- 1 1/2 cups Buttermilk
- 2 Large Eggs
- 1/2 cup Granulated Sugar
- 2 tsp Vanilla Extract
- 1/3 cup Lemon Juice
- Zest from 1 1/2 Lemons
- 4 tbsp Unsalted Butter (melted)
- As Needed Unsalted Butter (for cooking)
- 1 recipe Strawberry Mint Compote (link to recipe in notes)
Instructions
- In a large bowl, combine the flour, baking soda, baking powder, salt, and poppyseeds. Whisk to remove any clumps and to combine.
- In a separate bowl, combine the buttermilk, eggs, sugar, vanilla extract, lemon zest, lemon juice, and melted butter. Whisk until everything is incorporated.
- Pour the liquid mixture into the dry ingredients and whisk until combined. It is okay to for your batter to be a little lumpy, as you do not want to over-mix it.
- Heat a pan or griddle over medium heat. Once the pan has heated, melt a pat of butter on the pan, enough to coat the bottom of it.
- When the butter has melted, pour the batter (about 1/4 cup dollops) onto the pan. Cook for about 2 minutes or until you see bubbles forming on the surface of the batter. Flip the pancakes over and cook for another 2 minutes.
- Once the pancakes have cooked, remove them from the pan and serve. Enjoy!
