Lemon Poppy Seed Pancakes | Baker's Table

Baker's Table

Name: Lemon Poppy Seed Pancakes
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Sugar In The Raw Cane Sugar, Turbinado; Bob's Red Mill Baking Powder, 14 oz; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; McCormick® Poppy Seed; Oppy Organic Meyer Lemons; Nestlé NESQUIK Strawberry Lowfat Milk; Open Nature Brown Free Range Large Eggs - 12 ct; 1-2-3 Vegetable Oil - 33.8 Fl. Oz.

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Lemon Poppy Seed Pancakes

Serves 235 mins prep45 mins cook

These Lemon Poppy Seed Pancakes are an essential breakfast treat for any lemon lover! Made in one bowl, ready in about 30 minutes, and taste absolutely delicious. There's nothing better!

0 servings

What you need

all purpose flour

tbsp cane sugar

tsp baking powder

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

cup salt

cup poppy seed

lemon

cup non-fat milk

Open Nature Brown Free Range Large Eggs - 12 ct

brown egg

cup vegetable oil

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Instructions

Heat griddle to 325 °F.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.
Add milk, eggs, vegetable oil, and lemon juice.
Whisk until smooth.
Spray griddle with cooking spray, or brush with oil.
Ladle batter onto griddle.
Cook until bubbly around the edges, about 2-3 minutes.
Flip over.
Cook until browned and cooked through, about 2-3 minutes.

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