Lemon And Poppy Seed Pancakes With Lemon Maple Syrup

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lemon and poppy seed pancakes with lemon maple syrup

The best thing about getting creative with pancakes, is there really isn’t much cost of messing up. The raw ingredients are so unbelievably cheap you can try new things every time you make pancakes, and lose but a few dollars. I decided to try to make Lemon and Poppy Seed Pancakes as that combination is great in a variety of desserts, and pancakes are essentially dessert for breakfast.

I’m using the same pancake recipe that I used in my White Chocolate Cheesecake Blueberry Pancakes, except instead of adding blueberries, I added lemon zest and poppy seeds. Other than that, this recipe is a simple pancake recipe that’s perfect for a weekend breakfast.

Lemon And Poppy Seed Pancakes Ingredients

200 grams AP Flour

1 tbsp Baking Powder

300 ml Milk; 2%

1 Egg

3 tbsp Butter; melted

1 tbsp Granulated Sugar

1 tsp Salt

1 tbsp Poppy Seeds

1 Lemon

50 ml Maple Syrup

Lemon And Poppy Seed Pancakes Instructions

1. Make the pancake mix by mixing all the ingredients except the poppy seeds, lemon, and maple syrup in a large bowl and whisk together. Some people say slowly trickle the melted butter in, I just dump everything in at once and whisk it up really fast.

2. Add the poppy seeds to the pancake batter, along with the zest of the lemon. Mix it through.

lemon and poppy seed pancakes batter

3. On a hot skillet or griddle ladle some batter and cook until golden brown on each side.

4. Take some of the juice from the lemon (about 2 tsp) and mix with the maple syrup. Stack the pancakes and drizzle with lemon maple syrup and serve hot.

Notes

This is my favorite “base” pancake recipe as they come out light and fluffy every time. I cook them on medium high heat and flip when they bubble, as is standard with pancakes.

Recipe


 

lemon and poppy seed pancakes with lemon maple syrup

Lemon And Poppy Seed Pancakes With Lemon Maple Syrup

These delightful lemon and poppy seed pancakes made a great weekend brunch dish. Refreshing and clean tasting, I used as many simple raw ingredients as possible. No box needed with this recipe!
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Course: Breakfast
Cuisine: American
Keyword: Lemon Poppy Seed Pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 people

Ingredients

  • 200 grams Flour AP
  • 1 tbsp Baking Powder
  • 300 ml Milk 2%
  • 1 Egg
  • 3 tbsp Butter melted
  • 1 tbsp Sugar Granulated
  • 1 tsp Salt
  • 1 tbsp Poppy Seeds
  • 1 Lemon
  • 50 ml Maple Syrup

Instructions

  • Make the pancake mix by mixing all the ingredients except the poppy seeds, lemon, and maple syrup in a large bowl and whisk together. Some people say slowly trickle the melted butter in, I just dump everything in at once and whisk it up really fast.
  • Add the poppy seeds to the pancake batter, along with the zest of the lemon. Mix it through.
  • On a hot skillet or griddle ladle some batter and cook until golden brown on each side.
  • Take some of the juice from the lemon (about 2 tsp) and mix with the maple syrup. Stack the pancakes and drizzle with lemon maple syrup and serve hot.

Notes

This is my favorite "base" pancake recipe as they come out light and fluffy every time. I cook them on medium high heat and flip when they bubble, as is standard with pancakes.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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