Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons poppy seeds
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup melted butter
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- In a large bowl, whisk together the flour, poppy seeds, sugar, baking powder, and salt.
- In another bowl, combine the milk, egg, melted butter, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with maple syrup or fresh fruit.
Notes
- For extra lemon flavor, use a lemon-flavored syrup.
- You can make the batter ahead of time and store it in the refrigerator for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg