Go Back
+ servings
Lemon Poppy Seed Pancakes
Print

Lemon Poppy Seed Buttermilk Pancakes

Deliciously light and fluffy Lemon Poppy Seeds Pancakes perfect for lazy Sunday mornings or sunny Saturday mornings.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 351kcal

Ingredients

  • 200 g plain flour (all-purpose) (1 3/4 cups)
  • 1 level tsp baking powder
  • 1/2 level tsp bicarbonate of soda
  • A pinch salt
  • 2 large free-range eggs
  • 250 ml buttermilk (1 cup + 1.5 tbs)
  • 50 g butter (1/4 cup) + more for cooking
  • 1 tbsp poppy seeds
  • 1 tsp pure vanilla extract
  • The zest of one unwaxed medium lemon
  • The juice of one medium lemon

For Serving

  • Greek yoghurt
  • Maple syrup
  • Blueberries/strawberries

Instructions

  • Sift the flour, baking powder, bicarbonate of soda and salt into a large mixing bowl. Whisk in the poppy seeds and lemon zest.
  • Add the buttermilk to a jug, add the eggs, lemon juice and the vanilla then beat until the eggs are fully mixed in.
  • Make a well in the centre of the flour mixture, pour in some of the buttermilk mixture and start whisking the flour in from the sides. Continue adding the buttermilk mixture until you have a thick batter.
  • Melt the butter.
    Whisk in the melted butter, keep whisking until the butter is fully incorporated.
    Leave to rest for at least 30 minutes, or for a minimum of 10 minutes.
  • Heat a large skillet to a medium heat and then bush with a little butter, add two to three tablespoons of pancake batter.
    Flip the pancake when the top starts to bubble and the base is nice and brown. Cook on the other side until golden brown.
  • Serve the pancakes immediately or keep them warm in the oven until you are ready to serve.
  • Serve with a good dollop of Greek yoghurt, plenty of maple syrup and some berries on the side.

Notes

  • Buttermilk - If you don't have buttermilk then you can use plain natural yoghurt or make your own buttermilk by add 1 tbsp of lemon juice to milk, stir it well then leave it to sit for a while. This won't be as thick as buttermilk but it will do the same job.
  • The Batter - Leave the batter to rest in the fridge for about 30 minutes, the minimum you should let the batter rest is for 10 minutes. Resting the batter allows the flour to hydrate, and for the rising agents to work and to evenly distribute, resulting in lighter, fluffier pancakes. Try not to overbeat the batter, you want to keep as much air in there as possible, this helps keep your pancakes light.
  • Butter/Oil - I use salted butter to make these pancakes, you can use unsalted if you prefer. I also use butter to cook the pancakes, you can use oil if you prefer.
  • Making Ahead/ Freezing - You can make the batter the day before if you need, just keep it covered in the fridge. To freeze the batter, make the batter according to the instructions then pour into freezer bags. You can divide the mixture up into the sizes you want. The batter will keep for up to a month in the freezer. Defrost the bag of batter in the fridge overnight or in a bowl of warm water if you need it in a hurry. Cut one corner of the bag then pipe the batter into the pan.
  • Nutritional Information - Is approximate and is calculated using an online nutrition tool. It is based on one serving of 3 pancakes. It does not include Greek yoghurt or maple syrup.
  • Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.

Nutrition

Calories: 351kcal | Carbohydrates: 43.4g | Protein: 11.1g | Fat: 14.7g | Saturated Fat: 7.7g | Cholesterol: 122mg | Sodium: 375mg | Potassium: 341mg | Fiber: 1.8g | Sugar: 4.1g | Calcium: 187mg | Iron: 3mg