Lemon Poppyseed Buttermilk Pancakes
Stacks on stacks on stacks. Pancakes, but make them lemon poppyseed...oh and buttermilk. This trifecta of lemon, poppyseed, and buttermilk makes the fluffiest pancakes of your brunch dreams. All you need is a cocktail and some good throwback music. Cheers!
Ingredients
- 164 gram164 gram164 gram Pastry Flour
- 222 Eggs, large
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 1/2 tsp2 1/2 tsp2 1/2 tsp Raw Sugar
- 2 tsp2 tsp2 tsp Baking Powder
- 3/4 cup3/4 cup3/4 cup Buttermilk
- 2 Tbsp2 Tbsp2 Tbsp Poppy Seeds
- Lemon zest, one whole lemon
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium bowl, whisk together the buttermilk, eggs, olive oil, sugar, and lemon juice.
- In a separate small bowl, whisk the flour, baking powder.
- Add the flour to the wet ingredients and whisk until just incorporated. Pour in the poppyseed and whisk to combine; llet sit for 3 minutes
- Melt 2 tbsp butter (Or use cooking spray) in a large pan.
- Ladle a scoop of batter onto a skillet. Cook until the outside of the pancake gets brown, flip and cook for an additional 2 minutes. Serve as desired. Yields eight 4” pancakes.
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About This Recipe
Show nutritional information
Breakfast Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 128 |
Fat: | 5 g |
Carbohydrates: | 19 g |
Protein: | 1 g |
Cholesterol: | 1 g |
Sodium: | 186 mg |
Fiber: | 1 g |
Sugars: | 3 g |
Calculated for total recipe. |
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