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Lemon Poppy Seed Pancakes with Lemon Glaze Recipe

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These Lemon Poppy Seed Pancakes are fluffy, zesty, and bursting with fresh lemon flavor and crunchy poppy seeds. Perfect for a bright morning treat, they’re topped with a smooth lemon glaze that adds a tangy sweetness, ideal for pairing with butter and fresh blueberries.

Ingredients

Dry Ingredients

  • 2 cups unbleached all-purpose flour
  • 1/4 cup poppy seeds
  • 4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 2 tablespoons sugar
  • 2 tablespoons lemon zest

Wet Ingredients

  • 2 large eggs (optional)
  • 1 1/2 cups whole milk
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons melted butter (cooled)

Lemon Glaze

  • 1/2 cup powdered sugar
  • 2 1/2 tablespoons lemon juice

Instructions

  1. Prepare Dry Ingredients: In a mixing bowl, combine the flour, poppy seeds, baking powder, and kosher salt. Whisk thoroughly to ensure the ingredients are evenly distributed, then set the bowl aside.
  2. Mix Lemon Zest and Sugar: In a medium bowl, rub the lemon zest and sugar together using your fingers until the sugar takes on a wet sand-like texture. This helps release the oils from the lemon zest to enhance flavor.
  3. Add Wet Ingredients: To the lemon-sugar mixture, add the eggs, freshly squeezed lemon juice, vanilla bean paste, and whole milk. Whisk until the mixture is smooth and fully combined.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing to keep pancakes tender. Then fold in the melted and cooled butter gently until incorporated.
  5. Preheat Griddle or Frying Pan: Heat your griddle to 325°F (160°C). For regular griddles, lightly spray with nonstick spray. If using a ceramic griddle, apply a bit of butter or coconut oil to ensure pancakes don’t stick.
  6. Cook Pancakes: Using a 1/4-cup scoop, pour the batter onto the preheated cooking surface. Cook the pancakes for 3 to 4 minutes until the underside is lightly golden. Flip and cook for an additional 2 minutes until the second side is also golden and the pancakes are cooked through.
  7. Keep Warm: Transfer finished pancakes to a rimmed baking sheet and keep warm in a low oven or an oven with the light on while you cook the remaining batter.
  8. Make Lemon Glaze: While pancakes cook, whisk together powdered sugar and lemon juice in a small bowl until the glaze is smooth and free of lumps.
  9. Serve: Plate the pancakes and serve warm topped with butter, fresh blueberries, and drizzled with the lemon glaze for a bright and delightful breakfast experience.

Notes

  • For fluffier pancakes, avoid overmixing the batter once wet and dry ingredients are combined.
  • Alternative milk options like almond or oat milk can be used to make the recipe dairy-free.
  • If eggs are to be omitted, consider adding a tablespoon of yogurt or applesauce to help with binding.
  • Butter can be substituted with coconut oil for a slight variation in flavor.
  • Keep pancakes warm in a low oven to prevent them from becoming soggy while cooking in batches.
  • Serve with fresh fruit or maple syrup for additional sweetness if desired.

Find it online: https://yumntasty.com/lemon-poppy-seed-pancakes-with-lemon-glaze-recipe/