The Pioneer Woman Tasty Kitchen
Profile Photo

Lemon Poppy Seed Pancakes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Lemon and poppy seeds come together to make the most amazing pancakes. Top with fresh blueberries for the full experience!

Ingredients

  • 2 cups All-purpose Flour
  • 4 teaspoons Baking Powder
  • ½ teaspoons Kosher Salt
  • 2 Tablespoons Lemon Zest
  • 2 Tablespoons Sugar
  • 3 Tablespoons Freshly Squeezed Lemon Juice, Strained
  • 1-½ cup Whole Milk
  • 1 teaspoon Real Vanilla Extract
  • 2 whole Eggs (optional)
  • 2 Tablespoons Melted Butter
  • 2 Tablespoons Poppy Seeds
  • Coconut Oil, For Griddle (or Any Light Oil)
  • Butter, For Serving
  • Fresh Blueberries, For Serving
  • Real Maple Syrup, For Serving

Preparation

Combine the flour, baking powder and salt in a mixing bowl.

Combine the lemon zest with the sugar and rub together with your finger until the sugar is wet. Add the sugar to the dry ingredients, stir and set aside.

Combine the lemon juice with the whole milk to make a “faux buttermilk” (don’t be alarmed—it will curdle). Add the vanilla, stir and add to the dry ingredients.

Note: If making this recipe with eggs, add them to the “faux” buttermilk and beat them until combined.

Add the melted butter and the poppy seeds, stir just until combine before pouring a quarter cup of batter onto a hot, well greased griddle or frying pan. (My griddle temperature is set to 350-375ºF.) Once the bubbles pop and no longer fill back in, it’s time to flip. Repeat with the remaining batter until gone.

Keep pancakes warm on a rimmed sheet pan, in the oven on the lowest temperature.

Serve with butter, fresh blueberries and real maple syrup. Yum!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Toasted Chocolate Hazelnut Granola
Profile Photo by Silvia Ribas - Garden in the Kitchen in Appetizers, Breakfast, Special Dietary Needs
Toasted Chocolate Hazelnut Granola, made with real cacao bits and balancing...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Maple Chia Overnight Oats
Profile Photo by Silvia Ribas - Garden in the Kitchen in Breakfast
This Maple Chia Overnight Oats is an incredibly healthy and effortless...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Banana Split Breakfast Bowl
Profile Photo by Rachel Hanawalt in Breakfast
Dessert for breakfast? Well, not quite, but this deliciously clever combo...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Pumpkin Cider Oatmeal Muffins
Profile Photo by [email protected] in Breakfast
Pumpkin Cider Oatmeal Muffins are the ultimate in fall baking! Simple,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Chewy Granola Bars with Almonds and Wild Blueberries
Profile Photo by PW Food & Friends in Breakfast
These thick and chewy granola bars are lightly sweetened and full...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy