I made some lavender lemon bars recently (recipe coming, stay tuned!) and completely over estimated the amount of lemons I would need (I tend to get a little over zealous in the citrus aisle). So my pantry is stocked FULL of them. I also happened to have leftover buttermilk from making Irish soda bread this past weekend...ergo, lemon poppy seed buttermilk pancakes!
Since we're all stuck at home for the next two weeks (who knows how long really) a lot of us with kiddos...who wants to make pancakes?!
You know you do.
This recipe is my basic, go to pancake batter dressed up with a little (ok a lot) of lemon zest and a sprinkle (TBH a down pour) of poppy seeds. Whisk together, pour in a pan, flip, and coat in butter. Or syrup. Or compote. Or a ton of powdered sugar. Whatever suits your fancy.
PS. Stay healthy, stay strong, and hunker down. We'll get through this! In the meantime, scroll for this delectable, kid friendly lemon poppy seed buttermilk pancake recipe. Enjoy!
Lemon Poppy Seed Buttermilk Pancakes
- Total Time: 30 minutes
- Yield: 12 Pancakes 1x
Description
Light, fluffy pancakes with a little (a lot) lemon zest and a spinkle (a down pour) of poppy seeds. Great to make with the kids and perfect for Sunday brunch!
Ingredients
- 1 ½ cups flour
- 1 tablespoon baking powder
- 3 tablespoons powdered sugar
- ½ teaspoon coarse salt
- 2 cups buttermilk
- 2 large eggs, beaten
- 2 tablespoons melted butter + extra 4 tablespoons for cooking
- 1 teaspoon vanilla extract
- Zest of two large lemons (about 2-3 tablespoons - yes that much!)
- 1 tablespoon poppy seeds
Get Recipe Ingredients
Instructions
- In a large mixing bowl, combine flour, baking powder, powdered sugar, salt and poppy seeds. Stir until thoroughly combined.
- In another mixing bowl, whisk eggs, melted butter, vanilla extract, buttermilk and lemon zest together until combined.
- Pour the egg mixture into the flour mixture and whisk until just mixed. There should still be some lumps in the batter.
- Heat a griddle or a large skillet over medium heat and melt 1 tablespoon of butter.
- Scoop a heaping ¼ cup of pancake batter and pour onto skillet or griddle.
- Cook until little bubbles start to form, about 3 minutes. Flip over and cook for another minute. Remove to a plate and repeat this process with the rest of the batter.
- Serve immediately with butter, maple syrup, compote, fruit, you name it!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Beth says
Great idea, but disappointing result. These came out wet inside even when they had been cooked for well over the necessary time. Way too much buttermilk and eggs for the amount of flour listed.