The Best Lemon Poppy Seed Pancakes

The Best Lemon Poppy Seed Pancakes

Perfectly lemony, soft and spongy. I barely have words to describe how delicious these pancakes are! They are so good they've now became a weekend staple at my home!

My tip to help these goodies preparation on Sunday mornings go a little faster, is to have double or triple of the recipe's dry ingredients already mixed up on a container. This way, all you have to do is add the wet ingredients, cook them and eat them! If you decide to go this way, the ratio of dry ingredients is of 360g to the liquids.

I'm confident you will also find these pancakes amazing! Let me know what you think, you are welcome to leave comments. :)

Preparation Time: 40 minutes
Yield: 12 small pancakes

Ingredients

• 250g all-purpose flour
• 30g sugar
• 1/2 tsp of salt
• 1/2 tbsp of baking powder
• 1/2 tsp of baking soda
• 50g of instant oats
• 2 eggs
• 500ml of buttermilk
• 2 tsp of poppy seeds
• 1 tsp of lemon zest 
• 60ml vegetable oil
• butter for cooking (as needed)

Sift flour, sugar, salt, baking powder and baking soda together. To this mixture, add poppy seed, oats and lemon zest. 

On a separate bowl, beat butter milk, oil and eggs. Fold liquids to dry ingredient, only until incorporated (careful not to over beat the batter).

Warm up a skillet, add a 1/2 tsp of butter and pour one ladle of batter (for smallish pancakes). Cook 1 to 2 minutes each side. Tip: when you notice the edge of the pancake solidifying, it's time to turn it. 

To serve them, top with the syrup and fruits or berries of your preference. Enjoy!