Lemon Poppyseed Buttermilk Pancakes (Edit recipe)

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!

20 minutes

Difficulty:

Intermediate

Show nutritional information

This 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.

by Morgan Peaceman

View original recipe

Serves: 8-10

Ingredients

164 gram Pastry Flour
2 Eggs, large
2 Tbsp Extra Virgin Olive Oil
2 1/2 tsp Raw Sugar
2 tsp Baking Powder
3/4 cup Buttermilk
2 Tbsp Poppy Seeds
Lemon zest, one whole lemon
2 Tbsp Lemon Juice

Shop

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.