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Prep Time:
10 mins
Cook Time:
5 mins
Rest Time:
10 mins
Stand Time:
15 mins
Total Time:
40 mins
Servings:
2 to 3
Yield:
6 pancakes
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We’ve done a lot of pancakes recipes over the years, but somehow never got around to ones featuring lemon and poppy seeds. These two ingredients go famously well together, as you probably know from their work in muffins, so it should be no surprise to anyone how delicious they are when pancaked.
I was generous with the poppy seeds here, as in, “be careful if you have a drug test” generous, but I went with a fairly subtle approach for the lemon, and just used zest and fresh juice. Many similar recipes call for lemon extract, which will give you a more pronounced lemon flavor, but I didn’t want these tasting like lemon pound cake, so I don’t use any, but feel free to add a few drops if so inclined. Either way, these were some great pancakes, and I really do hope you give them a try soon. Enjoy!
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Ingredients
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1 rounded tablespoon white sugar
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1 tablespoon lemon zest, or more to taste
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5 teaspoons poppy seeds
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1 large egg
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3 tablespoons butter, plus more for the pan
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3 tablespoons lemon juice
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1 cup whole milk
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1 1/2 cups all-purpose flour
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1 teaspoon kosher salt
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2 teaspoons baking powder
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1/4 teaspoon baking soda
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lemon wedges (optional)
Directions
Combine sugar and lemon zest, and stir to combine. Let stand about 15 minutes.
Whisk flour, salt, baking powder, and baking soda together in a separate bowl. Set aside.
Add poppy seeds, egg, and melted butter to the bowl of sugar, and whisk thoroughly. Add lemon juice, milk, and flour mixture. Whisk gently just until flour disappears. Let batter rest for 10 to 15 minutes before using.
Heat a nonstick skillet over medium heat, and generously grease with melted butter or vegetable oil.
Transfer about 1/3 cup of batter into the pan for each pancake, and cook until a few bubbles start to pop through the surface, 3 to 4 minutes. Flip and cook the second side 3 to 4 minutes. Serve immediately.
Chef John
Chef’s Notes:
Pancakes can be topped with whipped cream or a slice of butter.
For a stronger lemon flavor a 1/4 teaspoon of lemon extract can be added to the batter.
Fresh lemon wedges can also be served alongside.
I Made It
Nutrition Facts (per serving)
779
Calories
29g
Fat
122g
Carbs
22g
Protein
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Nutrition Facts
Servings Per Recipe
2
Calories
779
% Daily Value *
Total Fat
29g
37%
Saturated Fat
15g
73%
Cholesterol
151mg
50%
Sodium
1515mg
66%
Total Carbohydrate
122g
44%
Dietary Fiber
14g
49%
Total Sugars
24g
Protein
22g
44%
Vitamin C
185mg
206%
Calcium
639mg
49%
Iron
8mg
45%
Potassium
847mg
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
