Lemon Poppy Seed Pancakes
Looking for the ultimate weekend breakfast? These fluffy Lemon poppy Seed Pancakes are the perfect mix of sweet & tart and so easy to make!
Servings: 10 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!