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Fluffy Lemon Poppy Seed Pancakes Recipe With Sweet Citrus Glaze by Chef Gigi

Breakfast Brunch

10 days ago

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Fluffy Lemon Poppy Seed Pancakes Recipe With Sweet Citrus Glaze

These fantastic fresh lemon-glazed pancakes will be the star of your next breakfast. Make sure you have copies of the fluffy lemon poppy seed pancake recipe handy because everyone will ask for it.

To make these easy lemony pancakes you will need to gather the following pantry and fridge ingredients: flour, baking powder, baking soda, salt, poppy seeds, whole milk, lemons for juicing and zesting, eggs, vanilla extract, butter, granulated sugar, a lemon and powdered sugar.

Sunday brunch or your weekend breakfast will never be the same once you make this easy lemon poppy seed pancakes recipe. Betcha!

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 Minutes
Serves 4

Ingredients

2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon poppy seeds
1 1/2 cups whole milk
3 - 4 lemons, zested and juiced (1/2 cup)
2 large eggs
2 teaspoons vanilla
3 tablespoons unsalted butter, melted
1/4 cup granulated sugar
poppy seeds, for garnish
honey, for serving

Citrus Glaze

1 tablespoon lemon juice
2 tablespoons milk
1 cup powdered sugar

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Recipe Notes

If you don't like poppy seeds, you can still make this recipe, just leave them out.

Fresh lemon juice is best for this recipe.

Here's how to make it:

In a large bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds. Set aside. In another bowl whisk together the milk and lemon juice. Set aside.
In a larger bowl, whisk together the eggs, vanilla extract, melted butter, sugar and lemon zest. Stir in the lemon milk mixture. Gently fold the wet ingredients into the dry ingredients in a few additions.
Heat a griddle to 350 degrees F or a frying pan to medium-low heat. Lightly grease with oil or nonstick cooking spray. Pour about 1/4 to 1/2 cup of batter onto the griddle or pan and cook until you see little bubbles form. Flip and continue to cook on the second side until both sides are golden. Repeat with the rest of the batter.
To make the glaze, combine the powdered sugar, milk and lemon juice. Whisk out any lumps. Add more milk or lemon juice to thin, if needed.
To serve, stack the pancakes on a warm plate and drizzle the glaze over the top. Serve with fresh lemon and warm honey.

Nutrition Facts Per Serving

Calories: 560

Total Fat: 15.8g

Saturated Fat: 8g

Cholesterol: 213mg

Sodium: 468mg

Total Carbohydrate: 88.7g

Dietary Fiber: 2.1g

Total Sugars: 33.9g

Protein: 15g

Vitamin D: 38mcg

Calcium: 197mg

Iron: 4mg

Potassium: 472mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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