Lemon Poppy Seed Pancakes
Pancakes are a weekend morning favorite! Wake your family up to the aroma of fresh lemon poppyseed pancakes following our easy recipe. Fluffy and light pancakes are topped with warm blueberry preserves or sauce.
- 2 C. all-purpose flour
- 1/3 C. granulated sugar
- 1 tsp. Clabber Girl Baking Powder
- 1 tsp. Clabber Girl Baking Soda
- pinch salt
- 2 C. buttermilk
- 2 lg. eggs, lightly beaten
- 2 Tbsp. melted butter
- Zest of 4 lemons
- 1/3 C. poppy seeds
- Blueberry preserves or syrup, for serving
Preheat griddle on medium heat for about 10 mins.
In a medium sized bowl,combine flour, sugar, baking powder, baking soda and salt. In a separate bowl combine buttermilk, eggs and butter and whisk until smooth. Stir egg mixture into flour mixture, mix with a whisk until batter is smooth, add in lemon zest and poppy seeds and whisk to combine.
Pour 1/3 c. batter onto lightly greased hot griddle. Flip pancakes after bubbles appear in batter (about 3 mins.) or when the pancake is brown. Cook the other side for about 2 mins. Pancakes are done when brown on both sides.
Serve warm with blueberry preserves or syrup.