Sure you could make Mom regular old pancakes on Mother’s Day, but why not make it extra special by adding some poppy seeds and lemon zest. I took my favorite “go-to” fluffy buttermilk pancakes and jazzed them up with the addition of these two ingredients. The result was these Lemon Poppy Seed Pancakes. Who knew that adding these two things would make a completely different pancake that tastes amazing!
Now you can’t just cover these beautiful pancakes in regular syrup. I felt it is just too sweet and just covers the delicious addition of the poppy seed and lemon zest. They need something to add to the wonderful flavor, not to hide it. So I topped then off with some fresh strawberries that I macerated in some sugar and lemon zest.
This is the perfect way to top these pancakes off. The strawberry compliments the lemon and poppy seeds so well. The addition of the lemon zest to the strawberries just helps show case and amplify the lemon flavor in the pancakes even more! Mom will definitely love waking up to these Lemon Poppy Seed Pancakes.
- ALL PURPOSE FLOUR
- BAKING POWDER
- BAKING SODA
- CANOLA OIL
- POPPY SEEDS
Lemon Poppy Seed Pancakes
Real Mom Kitchen
- 3 cups of sliced strawberries
- 3 Tbsp sugar
- zest of 4 lemons divided
- 2 cups all purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups well shaken buttermilk you may need a little more if you want a thinner batter
- 2 large eggs
- ¼ cup canola oil
- ¼ cup poppy seeds
- In a bowl, combine the sliced strawberries, sugar, and 1 tbsp of lemon zest. Set aside to macerate while you make the pancakes.
- Mix flour, sugar, baking powder, baking soda, and salt together in medium bowl.
- Add the buttermilk, eggs, and oil to a separate bowl and stir just until blended.
- Add the wet ingredient to the dry ingredients along with the poppy seed and remaining lemon zest just until combined. Do not over mix, batter will be slightly lumpy. Add additional buttermilk or milk if needed to thin the batter slightly.
- Lightly coat skillet with oil. Heat to medium low (I do one notch below medium).
- Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter if needed.
- Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
- Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
- Serve immediately topped with the strawberry mixture. Makes 10-12 pancakes.
Recipe inspired from Picky Cook.