Best 4 Sunday Morning Lemon Poppy Seed Pancakes Recipes
Indulge in a delightful Sunday morning ritual with the aroma of zesty lemons and the crunch of poppy seeds in fluffy pancakes. These pancakes are a perfect blend of flavors, starting with a buttermilk base that gives them a tender and moist texture. The addition of fresh lemon zest and juice adds a burst of citrus brightness, while poppy seeds provide a delightful textural contrast. Served warm with a drizzle of maple syrup and a sprinkle of powdered sugar, these lemon poppy seed pancakes are sure to become a family favorite.
Let's cook with our recipes!
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
LEMON POPPY SEED PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 pancakes
Number Of Ingredients 15
Steps:
- For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
- For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
- Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Strain the raspberries from the syrup and discard the pulp.
- For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.
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 Pancakes
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
POPPY, LEMON AND SUNFLOWER SEED PANCAKES
These are inspired by Heidi Swanson's poppy seed and sunflower seed pancakes. She serves hers with a citrus marmalade, and also suggests making a savory version and serving it with a compound butter (I'd go Mediterranean and serve the savory ones with Greek-style yogurt). I decided to stir some lemon zest into the batter. I dotted some of the pancakes with raspberries and left others plain. Loved them both ways.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, main course
Time 40m
Yield 20 pancakes
Number Of Ingredients 13
Steps:
- Sift together the flour(s), baking powder, baking soda, sugar and salt. Stir in the poppy seeds and sunflower seeds
- In a medium bowl, whisk the eggs. Whisk in the buttermilk, canola oil and vanilla. Quickly stir in the flour mix and lemon zest. Do not overwork the batter
- Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Place about 6 raspberries, if using, on each pancake. When bubbles break through the pancakes, flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- For a light and fluffy pancake, make sure to whisk the dry ingredients together thoroughly before adding the wet ingredients. This will help to create air pockets in the batter, which will result in a fluffy pancake.
- Do not overmix the batter. Overmixed batter will result in tough pancakes.
- To test if the griddle is hot enough, sprinkle a few drops of water onto it. If the water sizzles and evaporates immediately, the griddle is ready to use.
- To prevent the pancakes from sticking to the griddle, grease it lightly with butter or cooking spray before each batch.
- Cook the pancakes over medium heat. This will help to prevent them from burning.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, or fresh fruit.
Conclusion:
Lemon poppy seed pancakes are a delicious and easy-to-make breakfast or brunch dish. They are light, fluffy, and full of flavor. With a few simple tips and tricks, you can make perfect lemon poppy seed pancakes every time. These pancakes are sure to be a hit with your family and friends.
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