Lemon poppy seed pancakes are a classic breakfast treat that offers a delightful balance of bright citrus flavor and the nutty crunch of poppy seeds. With their fluffy texture and vibrant yellow color, these pancakes are sure to bring a smile to your face and make your mornings a little bit sweeter. Whether you're looking for a quick and easy weekday breakfast or a special weekend brunch recipe, these lemon poppy seed pancakes are the perfect choice. With just a few simple ingredients and a few minutes of your time, you can have a stack of delicious pancakes hot off the griddle, ready to be enjoyed.
Check out the recipes below so you can choose the best recipe for yourself!
SUNDAY MORNING LEMON POPPY SEED PANCAKES
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.
Provided by TTV78
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
- 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.
- 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.
Nutrition Facts : Calories 236.7 calories, Carbohydrate 33.3 g, Cholesterol 65.4 mg, Fat 8.5 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 648.9 mg, Sugar 8.8 g
FOUR SEASONS' LEMON-RICOTTA POPPY SEED PANCAKES
This delicious recipe for lemon-ricotta poppy seed pancakes is an interesting twist on breakfast and is courtesy of Joan Nathan's "The New American Cooking."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 16 pancakes
Number Of Ingredients 13
Steps:
- Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat until they form firm, glossy peaks.
- In a large bowl, beat together ricotta, butter, egg yolks, and vanilla. In a medium bowl, whisk together flour, baking powder, sugar, salt, lemon zest, and poppy seeds. Using a rubber spatula, stir flour mixture into ricotta mixture.
- Fold a large spoonful of whipped egg whites into ricotta mixture. Continue folding in remaining egg whites.
- Coat a griddle or large skillet with oil and heat over high heat until very hot, then reduce heat to medium. Working in batches, place 1/4 cup batter for each pancake on griddle, leaving space, as they will spread. Cook until golden and top begins to bubble, about 2 minutes. Gently turn and continue cooking until bottoms are light brown. Transfer to a serving plate and keep warm until all the pancakes have cooked. Serve with maple syrup and berries.
LEMON-POPPY SEED PANCAKES
Add a delicious new flavor twist to Bisquick® pancakes using poppy seed, rich sour cream, lemon juice and lemon peel.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, mix honey and lemon slices. Cook over medium heat, stirring occasionally, until thoroughly heated. Remove lemon before serving.
- Heat griddle or skillet; grease if necessary. In medium bowl, mix all pancake ingredients until blended.
- Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden brown. Serve with honey.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 19 g, TransFat 1/2 g
LEMON-POPPY SEED CLOUD PANCAKES
These aptly-named pancakes get a nice lift from whipped egg whites folded into the batter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 40m
Yield Makes twelve 4 1/2-inch pancakes
Number Of Ingredients 13
Steps:
- 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.
- Serve, with butter, ricotta, blueberries, and more syrup.
LEMON POPPY-SEED PANCAKES WITH GREEK YOGURT AND JAM
Honey, lemon zest and poppy seeds are stirred into a batter enriched with Greek yogurt elevating the pancake from typical to terrific. With a scoop of ice cream, these could more than pass for dessert.
Provided by Melissa Clark
Categories breakfast, quick, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a bowl, whisk together the yogurt, milk, eggs, butter and honey. In a separate larger bowl, whisk together the flour, baking soda and salt. Make a well in the dry ingredients and fold in the wet ingredients until just combined. Fold in the poppy seeds and lemon zest.
- Heat a large skillet over medium heat. Add a pat of butter to the skillet and swirl to coat. Working in batches, drop 1/4 cup batter into the pan. Cook until bubbles form on the surface of the pancakes, 2 to 3 minutes; flip and continue cooking until golden and firm, 1 to 2 minutes more. To serve, slather each pancake with a dollop of yogurt and a spoonful of jam.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 11 grams, Sodium 512 milligrams, Sugar 10 grams, TransFat 0 grams
Tips:
- Use fresh lemon juice and zest for the best flavor.
- Don't overmix the batter, as this will make the pancakes tough.
- Cook the pancakes over medium heat to prevent them from burning.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, or fruit.
Conclusion:
Lemon poppy seed pancakes are a delicious and easy-to-make breakfast or brunch dish. With their bright citrus flavor and crunchy poppy seeds, these pancakes are sure to be a hit with everyone at the table. So next time you're looking for a special breakfast treat, give lemon poppy seed pancakes a try!
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