Lemon Poppyseed Pancakes
A fresh and fruity pancake recipe for the spring and summer!
Servings 4 people
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!
Notes
*Link to Strawberry Mint Compote
*This recipe makes 18-20 pancakes if using 1/4 cup scoop.
*If you want to keep your pancakes warm while continuing to cook the remaining batter, transfer them onto a wire rack lined over a sheet tray, and place it into a preheated 200˚F oven.