Description
These Lemon Poppy Seed Pancakes offer a refreshing twist on classic pancakes with zesty lemon flavor and crunchy poppy seeds. Perfect for a bright and cheerful breakfast, they are topped with a tangy lemon glaze made from powdered sugar and fresh lemon juice. Light, fluffy, and bursting with citrus goodness, these pancakes are sure to become a favorite.
Ingredients
Scale
Pancakes
- 2 cups (282g) all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups milk
- 2 large eggs
- ¼ cup salted butter, melted
- ⅓ cup poppy seeds
- Zest and juice from 2 large lemons
Glaze
- 2 cups (240g) powdered sugar
- 3–4 tablespoons fresh lemon juice
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together milk, eggs, melted salted butter, poppy seeds, lemon zest, and fresh lemon juice until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir with a spoon or spatula just until combined. Be careful not to overmix to keep the pancakes fluffy.
- Preheat Cooking Surface: Heat a griddle or large frying pan over medium heat. Lightly grease it with butter, oil, or cooking spray to prevent sticking.
- Cook Pancakes: Pour about ⅓ cup of batter per pancake onto the hot griddle. Cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes. Flip carefully using a spatula and cook for another 1-2 minutes until golden brown and cooked through.
- Make Lemon Glaze: While pancakes are cooking, whisk together powdered sugar and 3 to 4 tablespoons fresh lemon juice in a small bowl until smooth and pourable.
- Serve: Stack the cooked pancakes and drizzle generously with the lemon glaze. Serve immediately for the best flavor and texture.
Notes
- Storage: Let pancakes cool completely, then stack with parchment paper between each pancake and store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooled pancakes in a freezer-safe bag with parchment paper between them to avoid sticking. They keep fresh for up to 2 months and can be reheated from frozen.
- Reheating: Warm pancakes in a toaster oven or skillet over medium-low heat for best texture. Microwaving is an option for quick reheating but may soften pancakes.
- Make Ahead: Batter can be prepared the night before and stored in the refrigerator. Stir gently before cooking for fluffy pancakes.
