Breakfast is probably my favorite meal of the day. I don’t necessarily always eat breakfast at breakfast time, but I’m one of those people who could eat breakfast any time of day. I know that can be controversial, but how can you argue basically having dessert for breakfast?! Looking for fluffy, flavor packed pancakes that you can make at home? These Lemon Poppy Seed Pancakes are the perfect mixture of sweet and savory with the most amazing lemon flavor.
Recipe tips:
Cooking temperature & pan: Why is it that every time I made pancakes in the past the first one would be a throw away? After a ton of trials, I figured out it’s a mixture of making the right recipe, using the right pan and the temperature. I used to use butter on the pan before each pancake but that didn’t give the golden brown outside I was looking for. What I found was to use a nonstick pan, spray one time with nonstick then don’t use it again, and cook over medium heat. Any higher and the outside will cook faster than the inside. You can also use a griddle, I found this small one on Amazon!
Challenge Butter Lemon Snack Spread: I wanted to come up with a fun way to utilize this new product and it lended so well to this recipe! If you don’t have it on hand replace the amount of spread with melted butter.
Making diner style pancakes at home is so easy with this recipe! The lemon flavor is bright and the perfect sunny way to start your weekend 🙂 If you end up trying the recipe please leave a rating and comment below!
Lemon Poppy Seed Pancakes
Ingredients
For the pancakes:
- 2 cups all-purpose flour
- 2 tbsp baking powder
- ¼ tsp baking soda
- ⅓ cup granulated sugar
- 2 tsp vanilla extract
- 3 tbsp melted butter
- 2 tbsp Challenge Butter Lemon Snack Spread, melted if you don't have this ingredient you can replace with melted butter
- 1 ½ cups buttermilk room temperature
- 2 eggs room temperature
- zest of 1 large lemon
- juice from a large lemon, about 3-4 tbsp
- 1 tbsp poppy seeds
For the icing:
- 1 ½ cups powdered sugar
- 2-4 tbsp milk
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 tsp poppy seeds
Instructions
For the pancakes:
- In a large bowl whisk all of the ingredients until incorporated. Heat a nonstick pan or griddle over medium heat. Spray with nonstick spray and once the pan is hot, scoop about ⅓ cup of batter onto the pan. Gently spread the batter out into a circle and cook until the batter is bubbling all over, between 1-2 minutes. Flip and cook the other side until golden brown.
For the icing:
- In a medium sized bowl mix together the powdered sugar, milk, vanilla, salt and poppy seeds and whisk until smooth. If necessary add additional milk, 1 tablespoon at a time, until it reached desired consistency.
- Serve and top with the icing!