Sunday Morning Lemon Poppy Seed Pancakes Recipe - Allrecipes.com
Sunday Morning Lemon Poppy Seed Pancakes Recipe
  • READY IN 30 mins

Sunday Morning Lemon Poppy Seed Pancakes

Recipe by  

"I love lemon poppy seed muffins and who doesn't love pancakes? So I brought the flavors together in this fluffy pancake recipe one lazy Sunday morning, and we loved them. It's quick to make and adds a little something extra to our weekend breakfasts. I hope you enjoy them on YOUR lazy Sunday morning."

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Ingredients Edit and Save

Original recipe makes 8 pancakes Change Servings

Directions

  1. Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
  2. In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
  3. Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
May 07, 2010

I made these with whole wheat flour, and 1T honey instead of sugar. Great recipe for light and fluffy pancakes!

 
Most Helpful Critical Review
Sep 19, 2011

They weren't lemony enough for my taste.

 
Dec 23, 2010

These were a nice change to the standard pancake recipe. They were light and fluffy with a nice flavour. The lemon was a nice addition; present but not overpowering. I used all lemon juice rather than using white vinegar as well. Since they pretty much serve the same purpose, I just opted to use the juice of one whole lemon. I used 2 teaspoons of poppy seeds.

 
Dec 13, 2010

I'm always on the lookout for lemon-flavored ANYthing as I (heart) lemon. When I tasted the raw batter, yowza -- it packs some serious zing! And even cooked, there is no doubt you are dining upon light and fluffy lemony pancakes. While maple syrup is the standard accompaniment for such breakfast fare, I opted to guild the lily and use homemade ginger preserves... Good Morning! Thanks so much TTV78.

 
Jul 16, 2010

These pancakes were amazing! I've never had lemon pancakes and they are so good-my 5 kids just loved them! We live at a high altitude (above 9K) so I only added 1 tsp of baking powder (and made my own since I was out....2 parts cream of tartar + 1 part baking soda). They puffed up nice and the lemon flavor was wonderful! I used one small lemon for juicing and 2 whole lemons for zesting...we also put in the pulp from the lemon we juiced. That made them very lemony and really helped the lemon flavor come out. We topped them with raw honey and butter. We will def. be making these again! Thanks for the great recipe!

 
Dec 10, 2010

If you like lemon, you must try these pancakes. They are my new favorite. The lemon/poppy seed combination is perfect. The came out light and fluffy and perfectly round. My kids had theirs with syrup, but I had mine with blueberry sauce, and they were just fabulous! Great Wednesday morning pancake!

 
May 18, 2010

Loved this recipe. I forgot to pick up a lemon, but used reconstituted juice and did without the zest. Next time I will remember the lemon! Beware though that it doesn't serve 4 people. We had four of us and I doubled the recipe and we just had enough. They were great though!

 
Aug 23, 2010

My family and I loved these. I sweetened some mixed berries and put on the top of these and some whip cream...YUM! But- I didn't have any fresh lemons on hand or poppy seeds, and used lemon juice in replacement of the vinegar. SO good. Will definitely make again.

 

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Nutrition

  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 649 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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