Lemon poppyseed is a wonderful flavor combination used with muffins, but would you ever think to create a pancake with these two ingredients?
Get ready for an unexpected treat, and your new favorite breakfast, with these delicious lemon poppyseed pancakes!
This batter doesn’t use lemon juice or poppyseeds conservatively, so be advised that there’s a ton of flavor here. Not that there’s anything wrong with that!
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
zest of two lemons
1/4 cup fresh lemon juice (about 2 lemons)
3 Tbsp butter, melted
1 1/2 tsp vanilla extract
1/3 cup poppy seeds
Whisk together the dry ingredients.
In a separate bowl, blend the wet ingredients together and fold in the poppy seeds.
Add the wet to the dry and mix just until combined, don't over mix, you want your pancakes to be fluffy! Lumps are fine.
Cook on a lightly greased griddle until lightly golden on both sides.
Serve hot with maple syrup.