Description
These Lemon Poppy Seed Pancakes are a light and fluffy breakfast treat, bursting with fresh lemon flavor and crunchy poppy seeds. Topped with a tangy lemon glaze, they make a refreshing and delightful start to your day.
Ingredients
Scale
Pancakes
- 2 cups all purpose flour
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 Tablespoons vegetable oil
- 1 Tablespoon butter, melted
- 2 Tablespoons lemon juice
- 1 1/2 Tablespoons poppy seeds
- Zest of 1 lemon
- 3 egg whites
Lemon Glaze
- 2 cups powdered sugar
- 3–4 Tablespoons lemon juice
- 1/2 teaspoon poppy seeds
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all purpose flour, granulated sugar, baking powder, and salt. Stir them together to evenly distribute all the dry components.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, melted butter, lemon juice, poppy seeds, and lemon zest until well blended.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to over-mix to keep the pancakes tender.
- Beat Egg Whites: In a clean bowl, beat the egg whites until soft peaks form, creating a light and airy texture. Gently fold the beaten egg whites into the pancake batter for extra fluffiness.
- Rest Batter: Let the batter rest for 5 minutes to allow ingredients to meld and the baking powder to activate.
- Cook Pancakes: Heat a prepared griddle or non-stick pan over medium heat. Pour 1/4 cup of batter onto the surface for each pancake. Wait until bubbles form on the surface and begin to pop, then flip the pancakes and cook until golden brown on both sides.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and poppy seeds until smooth and pourable.
- Serve: Drizzle the lemon glaze over the warm pancakes and serve immediately.
Notes
- Do not over-mix the batter to ensure light and fluffy pancakes.
- Resting the batter helps improve texture and rise.
- Adjust lemon juice in glaze for desired tartness.
- Use a non-stick skillet or griddle for easy flipping.
- Egg whites can be whipped to stiff peaks for even fluffier pancakes if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: lemon poppy seed pancakes, lemon pancakes, breakfast pancakes, fluffy pancakes, lemon glaze pancakes
