Lemon Poppyseed Pancakes
Fluffy and delicious these Lemon Poppyseed Pancakes have a subtle burst of citrus flavor and are the perfect Spring breakfast treat!
Servings: 8 servings
Ingredients
- 1 1./2 cup flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 cup whole milk
- 2 eggs
- 1/4 cup lemon juice about 1 lemon
- 1 tablespoon lemon zest
- 1 1/2 tablespoon poppyseeds
Lemon Poppyseed Glaze:
- 2 cups powdered sugar
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1./2 tablespoon poppyseeds
- 3-4 tablespoon milk
Instructions
- In large bowl combine your flour, baking powder, baking soda, salt and sugar and stir to blend.
- Add in your milk, eggs, lemon juice and lemon zest and mix until just blended.
- Fold in your poppyseeds.
- Heat a non-stick skillet or griddle to medium and lightly spray with non-stick cooking spray.
- Using a 1/3 cup measuring cup pour your batter into pan and heat on both sides until golden.
- Repeat with remaining batter.
- To make your glaze mix all your ingredients in bowl, adding more milk until you reach desired consistency.
Notes
Pancakes freeze well. Just reheat in the toaster or toaster oven.
Nutrition
Calories: 287kcal | Carbohydrates: 60g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 325mg | Potassium: 126mg | Fiber: 1g | Sugar: 40g | Vitamin A: 119IU | Vitamin C: 6mg | Calcium: 134mg | Iron: 2mg
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