I’m not sure I’m capable of thinking the word “pancakes” in English. Literally every single time (and I’m not using literally incorrectly here), I say “panqueques” in my head. Spanish for pancakes. PANQUEQUES! Even when I write myself a note, or label a file on my computer, if it’s for pancakes, it’s most definitely labeled: panqueques. Or just queques. If you’re thinking, “I never write myself notes about pancakes!” well, you and I are very different people. You’d be surprised how often it happens around here.
During the week, I keep breakfast pretty simple: a bagel and cream cheese, oatmeal, or a smoothie. On the weekend, though, I love to make something a bit more involved! These pancakes, while certainly not a difficult recipe, are exactly the thing my Saturday mornings call for. Combined with a hot cup of coffee, and topped with fresh fruit, these pancakes kick off the weekend the right way!
I realize I probably should have shared these last Tuesday (and I have another INCREDIBLE pancake recipe for you guys coming up!), but I just plain old didn’t think about it. Whoopsies. I also didn’t recognize national nap day, earlier this week, or national yogurt day (yesterday, I think). Perhaps I’ll make up for both of those by napping and eating yogurt NEXT week. Perhaps.
If you’re like me, you probably never have buttermilk in the house. Hopefully you know how to make your own — by combining milk with a little bit of vinegar and letting it sit 5-10 minutes before mixing into your batter. Did you also know lemon juice will produce the same result? I thought this recipe was the perfect place to use lemon juice to make “buttermilk” while also adding more lemon flavor to the recipe. I’ve yet to find a recipe too lemony for me!
The citrus in these pancakes is perfect for a cold and snowy morning! Don’t you just crave bright, fruity flavors during the winter? I know I do! Thankfully, winter appeases us by coinciding with citrus season. Perhaps you live somewhere experiencing spring by now, as I suppose we actually are this week in Bozeman, too. I guess spring calls for fresh citrus, too! The lemon, in combination with the “buttermilk” in these pancakes, makes for a light, fresh, pancake that you won’t want to stop eating. I won’t stop you!Print
Lemon Poppyseed Pancakes
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4
- 1 3/4 cups milk
- 4 Tbsp fresh lemon juice
- 2 large eggs
- 1/2 tsp vanilla extract
- 3 Tbsp butter, melted
- 1/4 cup granulated sugar
- 1 Tbsp lemon zest
- 2 cups all-purpose flour
- 3 1/2 Tbsp poppy seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- fresh fruit and syrup for topping
- In a medium bowl, combine the milk and lemon juice. Let sit at least 5 minutes before beating in the eggs, vanilla, and melted butter.
- Meanwhile, in a separate bowl, combine the sugar and lemon zest. Using clean fingers, press the zest into the sugar to release the citrus oils. Add the flour, poppy seeds, baking powder, baking soda, and salt. Mix well.
- Combine the wet and dry ingredients, taking care to not over-mix. It’s okay if the mixture is lumpy here!
- Let the batter sit for five minutes, while you preheat the oven to 200 F and heat a skillet over medium heat.
- When the batter is ready, pour 1/4 cup at a time onto the hot griddle (use butter if the griddle isn’t non-stick). Cook until the sides are set, and bottom is golden. Flip, and cook until both sides are golden.
- Keep the finished pancakes in the oven until you’ve cooked all of the batter.