I love these soft, fluffy pancakes! The breakfast version of Lemon Poppy Seed Cake with Lemon Butter Cream Frosting. Mmm… Whenever I’ve made these pancakes Lily has still been asleep and Leif helps me. He carefully puts on his apron and makes sure I wear mine as well and then he insists on stirring every bit he can. Best of all, he’s very good at flipping the pancakes when they are ready to be flipped. I love these moments spent with him.
Thanks to Joy the Baker for sharing her recipe, which I’ve adjusted to suit the way I make these pancakes.
Lemon Poppy Seed Pancakes
- 1 1/2- 2 tbsp Sugar
- 2 tbsp fresh Lemon Zest
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 cups Buttermilk (I used almond milk)
- 2 large Eggs
- 2 tsp Vanilla
- 2 tbsp fresh Lemon Juice
- 4 tbsp Unsalted Butter, melted
- 2 tbsp Poppy Seeds
- In a small bowl, combine sugar and lemon zest. Rub together with your fingers until sugar is fragrant. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a smaller bowl, whisk together buttermilk, eggs, vanilla and lemon juice. Slowly whisk in melted butter. Add the wet ingredients all at once into the dry and stir until mostly mixed. Fold in the poppy seeds, careful not to overmix. If a few lumps remain, that’s no problem. Let the batter rest for 10 minutes while the cast iron skillet heats.
- Heat the cast iron skillet over medium heat. Add a bit of butter to the pan. Dollop batter onto hot pan with a 1/4 cup or other. Cook until golden brown on the bottom and and bubbling on top. Flip once and cook until golden brown on each side.
- Serve with maple syrup!