Lemon Poppy Seed Pancakes
Lemon Poppy Seed Pancakes
Zesty and refreshing, these lemon poppy seed pancakes will excite and delight your brunch guests. With creamy coconut milk and healthy almond flour, it’s a dish that tastes indulgent while secretly cutting back on the calories.
Recipe courtesy of Cultivated Wellbeing.
- 1/2 Cup almond flour
- 1/3 Cup coconut flour
- 1/4 Cup ground flax
- 1 Tablespoon poppy seeds
- 1/4 Teaspoon baking soda
- 1/2 Teaspoon baking powder
- 1/4 Teaspoon salt
- 2/3 Cups coconut milk
- 4 pastured whole eggs
- 1 tabelspoons maple syrup
- 1 Teaspoon almond extract
- 1 1/2 teaspoom extra virgin coconut oil, melted (plus extra for the pan, or butter/ghee)
- Zest from 1 lemon (about 2 teaspoons)
- Juice from 1 lemon (about 2 tablespoons)
Calories Per Serving817
Folate equivalent (total)39µg10%
Lemon Poppy Seed Pancakes
These Lemon Poppy Seed Pancakes are so delicious. Thick and fluffy, sweet and tangy. Full of beautiful summery flavors. So easy to make too, using only a few simple ingredients. Loaded with oats and made without refined sugars, these lemon pancakes make a perfect healthy breakfast or brunch.
It's mid-Spring, and the weather is perfect for all things lemony. Lemons are now in season and just perfect for baking and making sweet treats. Bright, plump, refreshing, and beautiful. Honestly, how can you even resist them?!
Lemon Smoothie is one of my favorite ways to indulge my lemon cravings lately. Followed with these Lemon Turmeric Balls. But these Lemon Poppy Seed Pancakes are even better.
There's something about the lemon and poppy seed combo. These two ingredients are just meant to be combined and enjoyed in the most delicious ways. And these lemon pancakes are proof that this combo is really sensational.
They are sweet, fluffy, packed with poppy flavor with a citrus kick, and flecked with raisins. So refreshing, summery, delicate, and delicious. They are also made with wholesome ingredients, without refined flour or sugar. Just 185 calories each! That's what I call a delicious healthy breakfast.
This delicious recipe will surely brighten up your day and delight the whole family. And now get ready to be totally amazed at how easy they are to prepare.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons poppy seeds
- 3/4 teaspoon coarse salt
- 1 tablespoon finely grated lemon zest, plus 3 tablespoons juice
- 1 1/3 cups buttermilk, room temperature
- 2 large eggs, separated, plus 4 egg whites, room temperature
- 3 tablespoons unsalted butter, melted, plus more for serving
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons cane syrup, such as Lyle's Golden, plus more for serving
- Vegetable-oil cooking spray
- Ricotta and fresh blueberries, for serving
Combine flour, baking powder, baking soda, poppy seeds, salt, and lemon zest in a large bowl. In a separate bowl, whisk together buttermilk, lemon juice, egg yolks, butter, vanilla, and syrup. Whisk buttermilk mixture into flour mixture until just combined (do not overmix).
Beat egg whites with a mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 3 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites (do not overmix streaks of whites should be visible).
Preheat a griddle or large nonstick skillet over medium coat with a thin layer of cooking spray. Spoon 1/3 cup batter per pancake onto griddle. Cook, undisturbed, until bubbles appear on top and edges are set, 2 to 3 minutes. Flip and cook until puffed and golden, about 2 minutes more. Transfer to a wire rack set in a rimmed baking sheet keep warm in a 225 degrees oven until ready to serve.
Small Batch: Just as a heads up, this recipe is pretty small and only makes eight pancakes, which was the perfect amount for me and my daughters. If you’re cooking for a bigger crowd, though, I would suggest doubling or tripling the recipe in order to have enough to go around!
Where can I buy Poppy Seeds? You should be able to find them at any grocery store. In most stores you will find them in the spice section or the baking aisle.
Lemon Zest: “Zest” refers to finely shredded pieces taken from the peel of citrus fruit. Most commonly the peel of oranges and lemons. You can buy a zester tool, but you can also use the smaller side of a cheese grater.
Lemon Poppy Seed Pancakes
1-3/4 Cups All-Purpose Flour
1 Tbl. Baking Powder
1 tsp. Kosher Salt
1-1/2 Cups Buttermilk
2 ea. Eggs
1 tsp. Vanilla
2 Tbls. Vegetable Oil
3 Tbls. Lemon Zest, minced
1 Tbl. Poppy Seeds
- Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
- Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
- Add the lemon zest and poppy seeds into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined.
- Add the flour mix into the bowl with the buttermilk. Continue to gently stir and fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
- Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6&rdquo in diameter.
- Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
- Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
- Place two pancakes onto each serving plate and sprinkle with a little powdered sugar.
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We love to stack these high then add a good dollop of Greek yoghurt and plenty of maple syrup. I always add some blueberries or strawberries in there too! Other things that work are slices of banana, honey and a smattering of icing sugar.
I don’t have buttermilk, what can I use instead? You can use natural yoghurt instead if you need to or you can make your own buttermilk. This isn’t as hard as it sounds, add a tablespoon of lemon juice or white vinegar to plain full-fat milk, stir then leave it for about 30 minutes. The milk won’t be as thick and creamy as the buttermilk but it will do the same job.
Can I make this ahead? You can make the batter the night before if you want. In fact, leaving the batter to rest in the fridge overnight would be great for your pancakes.
Can I freeze the pancake batter? Yes, you can. In fact, freezing the batter is better than freezing cooked pancakes. To freeze, make the batter according to the instructions then pour into freezer bags. You can divide the mixture up into the sizes you want. The batter will keep for up to a month in the freezer. Defrost the bag of batter in the fridge overnight or in a bowl of warm water if you need it in a hurry. Cut one corner of the bag then pipe the batter into the pan.
Love lemon? Here are some of our favourite recipes featuring lemon:
Have you made this Lemon Poppy Seed Pancake Recipe? Rate it and leave me a comment below to let me know what you think!
Lemon Poppy Seeds Pancakes recipeDivya Shivaraman On Thursday, 17 September 2015 00:44
Lemon Poppy Seeds Pancakes is yet another sweet treat for your morning breakfast options. The soft spongy bed of pancakes drizzled with warm maple syrup with freshly cut fruit on side make for a delicious, not to mention healthy, start to the day. Pancakes can be made easily with very few basic ingredients, but you can flavour them the way you like with an assortment of additions and combinations. Lemon Poppy Seeds Pancakes Recipe completely for those lemon lovers amongst us. It gets a strong hit of fresh tang from lemon juice additionally boosted by freshly grated zest.
Serve the Lemon Poppy Seeds Pancakes hot top with some fresh fruits and syrup of your choice along with Mulled Apple Juice for breakfast, or as snack box recipe.
Lemon Poppy Seed Pancakes
Lemon Poppy Seed Pancakes are light, fluffy, and bursting with lemon flavor! Easy breakfast pancakes to start your day off right. Try them with lemon poppy seed glaze for a sweet, tart, delicious start to your day.
I partnered with Phil's Fresh Eggs to bring you this recipe, but as always, all ideas and opinions are my own.
One of the most fascinating things about getting married is suddenly realizing that not everything you grew up with is totally normal. HA! Not that you ever thought it was. but honestly, there are so many little things that Jorden's family did differently than mine. and around the holidays, there always seem to be even more.
Things like Christmas Eve traditions (my family usually went to midnight mass, Jorden's family celebrated with a family night and tons of appetizers), whether or not we got Christmas stockings (no for me, yes for him), rules of present opening (in my family we all took turns, in Jorden's family it was more of a free for all), and. St. Nick!
In my family, on the night of December 5th we would all get out our LONGEST sock and lay it out on the kitchen table. then wait for St. Nick to fill it while we slept. The next morning we would wake up to find fruit, nuts, candy, and little presents that had been left for us. It was like the first taste of Christmas - a little bonus - and always left us so excited for what was to come.
Even though Jorden's family didn't celebrate St. Nick (Santa filled their stockings on Christmas) we decided to continue the St. Nick tradition for our kids. And. today was the special day! So, of course, our kids woke up out of their minds with excitement, not wanting to bother with getting dressed or eating breakfast or any of the usual things that happen on a weekday morning. Nope, they just rushed downstairs and ran straight to their stockings. The loot? New cozy slippers, shirts, snacks, and candy. And four gingerbread houses waiting to be decorated.
Lemon Poppy Seed Pancakes are perfect for Breakfast
I've always been a big believer that it's all about the little things. and mornings like today make me feel it even more. The only thing that would have made this morning better? A big plate of these Lemon Poppy Seed Pancakes. Because, honestly, the ONLY thing better than waking up to a stack of homemade pancakes is waking up to presents. Am I right? And these Lemon Poppy Seed Pancakes would have been the perfect addition. Made with lemon juice, lemon zest, poppy seeds, and Phil's Fresh Egg Whites, these pancakes are light and fluffy and full of lemony goodness. And when you top them with a sweet lemon poppy seed glaze? Well, it might as well be Christmas morning! Or at least a very close second.
If you love these Lemon Poppy Seed Pancakes, be sure to check out the Phil's Fresh Eggs website for lots more delicious recipes!
Preheat your griddle to the manufacturer’s instruction for pancakes. If using a skillet, when ready heat skillet over medium – medium high heat.
In a medium to large mixing bowl, combine the flour, sugar and baking powder, set aside.
Add milk, vanilla and lemon juice to the dry mixture, mix just enough to combine. Add in poppy seeds and lemon zest, give a final quick mix, don’t overmix. Batter will foam up looking light and airy, this is a normal reaction. Let the batter rest for about 7 minutes. This step is important and will result in fuller looking pancakes. Give batter a quick stir before scooping.
You may or may not want to grease your griddle lightly with coconut oil, or another oil of choice, depending if your griddle is non-stick or not. Using a ¼ cup measuring cup, scoop batter and place on the griddle, cook for about 2 – 2 ½ minutes, or until underside is golden, flip and cook another 2 – 2 ½ minutes.
Serve with pure maple syrup. Fresh strawberries are a perfect accompaniment and will add some freshness.
For added lemony flavor, use a little extra lemon or a ½ teaspoon of lemon extract.
If you’re in a pinch and don’t have lemons on hand, use 3 tablespoons of bottled lemon juice instead.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Make the Lemon Sugar
Zest lemon, halve, and juice. In a small bowl, combine sugar and 2 tsp. lemon zest. Mix thoroughly and set aside. Rub sugar and lemon zest between your fingers to extract most flavor from lemon.
Make the Pancake Batter
In a medium mixing bowl, whisk together pancake mix, lemon sugar, poppy seeds, 1 cup water, and 2 tsp. lemon juice until batter falls from whisk in thick ribbons. Add water 1 Tbsp. at a time to adjust consistency. Set batter aside.
Bake the Breakfast Sausage
Place sausage links on prepared baking sheet and bake until browned and sausages reach a minimum internal temperature of 160 degrees, 10-12 minutes. While sausages cook, make pancakes.
Make the Pancakes
Heat a large non-stick pan over medium heat. Working in batches to not overcrowd pan, pour ½ cup batter into hot pan. Cook pancakes until bubbles appear on surface, 1-2 minutes.
Finish the Pancakes
Flip pancakes onto second side and cook until lightly browned, 1-2 minutes. Transfer to a plate and cover with a dry dish towel. Using ½ cup measurement, batter should make approximately six pancakes.
Plate the Dish
Top pancakes with butter and syrup. Serve alongside breakfast sausage.
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