Lemon Poppy Seed Pancakes
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Lemon Poppy Seed Pancakes
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Fluffy, citrusy, and packed with poppy seed crunch, these lemon poppy seed pancakes bring all the bright flavors of your favorite muffin to the breakfast table. A warm stack topped with a sweet lemon glaze is the perfect way to start a lazy Sunday morning or make any day feel extra special!
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Ingredients
- 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
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Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk milk, eggs, melted butter, poppy seeds, lemon juice, and zest together. Add to dry ingredients, stirring to combine.
- Heat a griddle or large frying pan over medium heat. Add a little butter, oil, or cooking spray.
- Pour batter (about ⅓ cup at a time) onto a hot pan, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
- Whisk powdered sugar and lemon juice together to form a glaze. Serve with pancakes to drizzle over top.
Notes
- Store: Let the pancakes cool completely, then stack them with parchment paper between each one and store them in an airtight container in the fridge for up to three days.
- Freeze: Place cooled pancakes in a freezer-safe bag with parchment paper between them to prevent sticking. They’ll stay fresh for up to two months and can be reheated straight from frozen.
- Reheat: For the best texture, warm pancakes in a toaster oven or a skillet over medium-low heat until heated through. If you're in a hurry, a quick zap in the microwave works too.
- Make Ahead: You can mix the batter the night before and store it in the fridge. Just give it a gentle stir before cooking, and you’ll have fresh, fluffy pancakes in no time!
- Store: Let the pancakes cool completely, then stack them with parchment paper between each one and store them in an airtight container in the fridge for up to three days.
- Freeze: Place cooled pancakes in a freezer-safe bag with parchment paper between them to prevent sticking. They’ll stay fresh for up to two months and can be reheated straight from frozen.
- Reheat: For the best texture, warm pancakes in a toaster oven or a skillet over medium-low heat until heated through. If you're in a hurry, a quick zap in the microwave works too.
- Make Ahead: You can mix the batter the night before and store it in the fridge. Just give it a gentle stir before cooking, and you’ll have fresh, fluffy pancakes in no time!
Nutrition Information
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Calories
754kcal
(38%)
Carbohydrates
129g
(43%)
Protein
14g
(28%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
125mg
(42%)
Sodium
807mg
(34%)
Potassium
334mg
(10%)
Fiber
3g
(12%)
Sugar
77g
(154%)
Vitamin A
647IU
(13%)
Vitamin C
4mg
(4%)
Calcium
395mg
(40%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 754 kcal
% Daily Value*
| Calories | 754kcal | 38% |
| Carbohydrates | 129g | 43% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 125mg | 42% |
| Sodium | 807mg | 34% |
| Potassium | 334mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 77g | 154% |
| Vitamin A | 647IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 395mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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