Bright Eyed And Bushy Tailed
They say breakfast is the most important meal of the day, and I have to agree with that! When I’m hyper-fixated on a breakfast or have a recipe I’m looking forward to, it makes the next morning so much more exciting. Life can be stressful and mundane, so I think it’s important to have small things to look forward to in your day even if it’s just a meal. My Lemon Poppyseed Pancakes are perfect for any day, but especially so for the upcoming spring and winter. These fluffy pancakes are served with a lemon honey butter and topped with fresh fruit. The bright, citrusy, and fresh flavors are sure to set you up for a good day!
Butter Me Up
All pancakes must be served with butter, and the lemon honey butter is the perfect addition to enhance the sweet and tart flavors of the pancake. To get started, add the butter, lemon zest, lemon juice, honey, and salt into a bowl. Mix everything together until the butter is whipped and creamy. Taste the butter and add more honey if you prefer it to be sweeter.
For the pancakes, add the flour, granulated sugar, baking powder, baking soda, kosher salt, and poppyseeds into a large bowl. Whisk until the ingredients are evenly combined. Mix in the buttermilk, lemon zest, lemon juice, egg, vegetable oil, and vanilla extract until everything is well combined.
Heat a pan over medium heat. Add in a pad of butter to coat the bottom of the pan. Once it has melted, pour in the pancake batter. Use a ¼ cup scoop to make 10 small pancakes or a ½ cup scoop to make 5 larger pancakes. Cook the pancakes for about 2 minutes on each side until golden brown and cooked through. You know they’re ready to flip when you see lots of bubbles forming on top of the batter. Continue to cook the pancakes in batches. Top the pancakes with a pad of the lemon honey butter and fresh fruit. Serve with maple syrup and enjoy!
Save It for Spring
These Lemon Poppyseed Pancakes are such a treat to have in the morning. They’re fluffy on the inside and have a slight crisp on the outside. The sweet and tart flavors paired with the fresh fruit create a perfect balance of flavors. They’re delicious but not overly indulgent. However, if you really want to treat yourself, you can also top them with a dollop of whipped cream and lemon curd. Whichever path you choose, these Lemon Poppyseed Pancakes are sure to brighten your morning. Save this recipe to have inspiration for the upcoming spring and summer!
Lemon Poppyseed Pancakes
Ingredients
For the Lemon Honey Butter:
- 4 tbsp Unsalted Butter (at room temperature)
- Zest of 1 Lemon
- ½ tbsp Lemon Juice
- 1 ½ tbsp Honey
- Pinch of Salt
For the Lemon Poppyseed Pancakes:
- 1 cup All Purpose Flour
- ¼ cup Granulated Sugar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Kosher Salt
- 1 tbsp Poppyseeds
- ½ cup + 2 tbsp Buttermilk
- 1 Juice and Zest from 1 Lemon
- 1 Large Egg
- 2 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- Additional Unsalted Butter for cooking
- Fresh Banana Slices and Berries (for topping)
- Maple Syrup (for serving)
Instructions
For the Lemon Honey Butter:
- Add all of the ingredients into a bowl and mix until well combined.
For the Lemon Poppyseed Pancakes:
- Add the flour, granulated sugar, baking powder, baking soda, kosher salt, and poppyseeds into a large bowl. Mix with a whisk until the ingredients are evenly combined.
- Add in the buttermilk, lemon zest, lemon juice, egg, vegetable oil, and vanilla extract. Mix until everything is well combined.
- Heat a pan over medium heat. Add in a pad of butter to coat the bottom of the pan. Once it has melted, pour in the pancake batter. Use a ¼ cup scoop to make 10 small pancakes or a ½ cup scoop to make 5 larger pancakes. Cook the pancakes for about 2 minutes on each side until golden brown and cooked through. Continue to cook the pancakes in batches.
- Top the pancakes with a pad of the lemon honey butter and fresh fruit. Serve with maple syrup and enjoy!
