Start your day with these delightful Lemon Poppy Seed Pancakes, bursting with zesty lemon flavor and a hint of crunch from the poppy seeds! This cheerful breakfast treat is perfect for brightening up your mornings, making it an ideal choice for weekend brunches or special occasions. With a fluffy texture and a sweet lemon glaze, these pancakes are sure to impress family and friends alike! 🎉
The combination of fresh lemon juice and zest adds a refreshing twist that pairs beautifully with the light sweetness of the pancakes. Topped with a smooth lemon glaze, these pancakes transform a simple breakfast into a delightful experience. Serve them with fresh berries or whipped cream for an extra touch of sweetness! 🍓
Get ready to whip up a batch of these delicious Lemon Poppy Seed Pancakes and enjoy a taste of sunshine with every bite! ☀️
🎄 Lemon Poppy Seed Pancakes Recipe 🍋🥞
Servings: 12 pancakes
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Ingredients
For the Pancakes:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1½ cups milk
- 2 tablespoons vegetable oil
- 1 tablespoon butter, melted
- 2 tablespoons lemon juice
- 1½ tablespoons poppy seeds
- Zest of 1 lemon
- 3 egg whites
For the Glaze:
- 2 cups powdered sugar
- 3–4 tablespoons lemon juice
- ½ teaspoon poppy seeds
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, melted butter, lemon juice, poppy seeds, and lemon zest until well combined.
- Combine Mixtures: Pour the wet mixture into the dry ingredients all at once. Gently mix until just combined; be careful not to overmix.
- Fold in Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the pancake batter.
- Rest the Batter: Let the batter rest for about 5 minutes.
- Cook the Pancakes: Heat a skillet over medium heat and lightly grease it. Pour about ¼ cup of batter onto the skillet for each pancake. Wait until bubbles form on the surface and pop, then flip the pancakes. Cook until golden brown on both sides.
- Make the Glaze: While the pancakes are cooking, prepare the glaze by combining powdered sugar, lemon juice, and poppy seeds in a small bowl. Mix until smooth.
- Serve: Pour the glaze over the pancakes as desired. Serve warm, and enjoy!
🎅 Tips & Variations
- Add-Ins: Consider adding blueberries or raspberries to the pancake batter for a fruity twist.
- Serving Suggestions: Serve with additional lemon wedges or a dollop of whipped cream for extra flavor.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the microwave.
These Lemon Poppy Seed Pancakes are a delightful and zesty way to start your day, bringing a burst of flavor and sunshine to your breakfast table! 🍋🥞✨ Enjoy!
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🍋 Lemon Poppy Seed Pancakes: A Bright and Flavorful Breakfast Delight! 🥞✨
Start your day with these delightful Lemon Poppy Seed Pancakes, bursting with zesty lemon flavor and a hint of crunch from the poppy seeds! This cheerful breakfast treat is perfect for brightening up your mornings, making it an ideal choice for weekend brunches or special occasions. With a fluffy texture and a sweet lemon glaze, these pancakes are sure to impress family and friends alike! 🎉
Ingredients
For the Pancakes:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1½ cups milk
- 2 tablespoons vegetable oil
- 1 tablespoon butter, melted
- 2 tablespoons lemon juice
- 1½ tablespoons poppy seeds
- Zest of 1 lemon
- 3 egg whites
For the Glaze:
- 2 cups powdered sugar
- 3–4 tablespoons lemon juice
- ½ teaspoon poppy seeds
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, melted butter, lemon juice, poppy seeds, and lemon zest until well combined.
- Combine Mixtures: Pour the wet mixture into the dry ingredients all at once. Gently mix until just combined; be careful not to overmix.
- Fold in Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the pancake batter.
- Rest the Batter: Let the batter rest for about 5 minutes.
- Cook the Pancakes: Heat a skillet over medium heat and lightly grease it. Pour about ¼ cup of batter onto the skillet for each pancake. Wait until bubbles form on the surface and pop, then flip the pancakes. Cook until golden brown on both sides.
- Make the Glaze: While the pancakes are cooking, prepare the glaze by combining powdered sugar, lemon juice, and poppy seeds in a small bowl. Mix until smooth.
- Serve: Pour the glaze over the pancakes as desired. Serve warm, and enjoy!
Notes
- Add-Ins: Consider adding blueberries or raspberries to the pancake batter for a fruity twist.
- Serving Suggestions: Serve with additional lemon wedges or a dollop of whipped cream for extra flavor.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the microwave.
These Lemon Poppy Seed Pancakes are a delightful and zesty way to start your day, bringing a burst of flavor and sunshine to your breakfast table! 🍋🥞✨ Enjoy!