Lemon Poppy Seed Pancakes Recipe

Name: Lemon Poppy Seed Pancakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 cup Self-Rising Flour (2 cups self-rising flour); 3 tbsp Granulated Sugar (3 tablespoons sugar); ½ tsp Kosher Salt (½ teaspoon kosher salt); 2 cup Whole Milk (2 cups whole milk); 2 tbsp Lemon Juice (2 tablespoons lemon juice); 2 pieces Egg (2 eggs); 3 tbsp Unsalted Butter (3 tablespoons butter (melted + butter for griddle and serving)); 0 pieces Lemon (lemon zest); 1 tbsp Poppy Seeds (1 tablespoon poppy seeds)

Lemon Poppy Seed Pancakes Recipe - Breakfast (American)

30 minAmerican

Servings8

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Pescatarian
Halal

Steps

1Combine dry ingredients and gently whisk through to mix.
2Add lemon juice to whole milk and let stand for about five minutes to create a buttermilk substitute.
3Add eggs and melted butter to milk mixture and whisk to combine.
4Combine wet ingredients into the dry ingredients. Do not over mix. Add in poppy seeds and lemon zest and gently stir to combine.
5Heat griddle over medium heat. Prepare griddle with butter. Drop ¼ cup scoops of batter onto griddle. Cook about 2 minutes, until pancake has cooked on the bottom and set on top. Flip once.
6Top with a touch of butter while still piping hot.
7Serve hot with your favorite maple or pancake syrup

Nutrition

Calories: 226kcal
Protein: 7g
Carbs: 31g
Fat: 8g
Fiber: 1g
Sugar: 8g

Estimated from the ingredient list.

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Questions

How long does lemon poppy seed pancakes recipe take to make?

About 30 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 8 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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