For Miss F’s Momentus Ninth Birthday, I volunteered to make her pancakes for breakfast in bed. “Regular or Lemon Poppy Seed?,” I asked. (I had a new recipe for the Lemon Poppy Seed.) Wise girl chose the fancy ones!
These pancakes were great and a nice change from the ordinary (but super delicious!) buttermilk pancakes that set a high standard around here. The lemon and poppy flavors really comes through and work so well together. (Who doesn’t love a good lemon poppy seed muffin?)
As you can see, we served Birthday Breakfast with fresh strawberries, bacon (my girls are bacon-fiends, much to my chagrin…), and maple syrup.
Lemon Poppy Seed Pancakes
Yield: About 8 – 10 medium pancakes
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. granulated sugar
3 tsp. lemon zest
1/2 cup vanilla Greek yogurt
1 cup skim milk
2 Tbsp. fresh lemon juice
2 large eggs
1 Tbsp. canola oil
1 tsp. vanilla extract
2 Tbsp. poppy seeds
1. Whisk together the flour, baking powder, and salt in a large bowl.
2. In a small bowl, combine the sugar and lemon zest. Using your fingers, rub them together until combined and fragrant.
3. Whisk sugar mixture into the dry ingredients.
4. In another bowl, whisk together the yogurt, milk, lemon juice, eggs, oil, and vanilla.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Stir in the poppy seeds.
7. Heat a griddle or non-stick skillet over medium heat and coat with cooking spray.
8. Pour about 1/4 cup of pancake batter onto the hot pan per pancake, leaving a few inches between each pancake.
9. When bubbles start to form in the pancakes, flip and cook until pancakes are slightly golden brown.
10. Serve warm with butter, maple syrup, or fresh fruit.
Adapted from: Two Peas and Their Pod