How to Make Sunday Morning Lemon Poppy Seed Pancakes - A Step-by-Step Guide

There's nothing quite like waking up on a Sunday morning to the aroma of pancakes sizzling on a hot griddle. And when those pancakes are infused with the bright, tangy flavor of lemon and the irresistible crunch of poppy seeds, it's even better. Sunday Morning Lemon Poppy Seed Pancakes are the perfect way to start your day with a burst of citrusy sunshine and a touch of sweetness.

This recipe takes the classic pancake to a whole new level with the addition of fresh lemon juice and zes...

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Ingredients

  • ¾ cup milk
  • 1 tablespoon vinegar
  • 1 tablespoon lemon juice
  • 1 egg
  • 2 tablespoons butter, melted
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon poppy seeds
  • 1 teaspoon lemon zest
  • cooking spray

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Additional Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 8 pancakes

  • 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

    237 cal.

    • Total Fat: 9g
    • Saturated Fat: 5g
    • Cholesterol: 65mg
    • Sodium: 649mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 1g
    • Total Sugars: 9g
    • Protein: 7g
    • Vitamin C: 3mg
    • Calcium: 146mg
    • Iron: 2mg
    • Potassium: 132mg