Zest up your mornings with this Lemon Poppy Seed Pancakes recipe! Perfect for a refreshing breakfast or brunch, these citrusy pancakes promise to impress. Enjoy an easy recipe that turns every citrus-infused bite into a gourmet delight.
Lemon Poppy Seed Pancakes
Ingredients
- 2 Cups All Purpose Flour
- 2 Tablespoons Coconut Sugar sugar granulated can be used
- 3 Tablespoons Baking Powder
- 3 Tablespoons Baking Soda
- 1/4 Teaspoon Salt table salt or fine sea salt works perfectly
- 2 Larges Lemons
- 1 Tablespoons Poppy Seeds
- 1/4 Cup Neutral Oil Avocado Oil, Canola Oil, Vegetable Oil etc…
- 1 1/2 Cups Milk Nut Milk can be used
- 2 Teaspoons Vanilla Extract
Instructions
- In a large bowl combine the All Purpose Flour, Sugar, Baking Soda, Baking Powder, Salt, Zest of 2 Lemons, and Poppy Seeds.
- In a separate bowl mix the 2 Eggs, Milk, Oil, Lemon Juice from the 2 Lemons, and Vanilla Extract. Stir until well combined.
- Pour the wet mixture into the dry ingredients. Stir until well combined.
- Let the batter rest for 10-12 minutes. (Tip: as this batter is resting, turn on your skillet).
- For Medium size pancakes pour ¼ cup into the skillet. For Large size pancakes pour ½ cup into the skillet.
- Once small bubbles start to form, turn the pancake over. Depending on the heat of your skillet it can be approximately 90 seconds.
- Add your favorite toppings: berries, butter, honey, maple syrup, or whatever makes your heart happy.
Notes
FAQ:
- Do I need to use Coconut Sugar?
- I can’t do dairy, what can I do?
- Don’t have any Poopy Seeds, can I still make this recipe?
- What type of salt should I use?
Leave a Reply