There is no time like… NOW!
(Now would be an excellent time to stop making excuses for why you don’t eat more pancakes.)
If these pancakes can’t be a part of your most immediate NOW, I’d really love for them to be a part of your most immediate weekend.
They’re indulgent. They’re best made in the late morning in your house-slippers. Allow the stars to align.
Lemon zest and a bit of sugar are key ingredients in this recipe.
I love to rub the zest into the granulated sugar. The essential oils from the zest are released and spread throughout the batter. Fragrance and flavor!
Poppy seeds provide a most alluring crunch and subtle earthy flavor. The lemon and poppy seed combination is my favorite muffin reborn in pancake form.
This recipe makes a hefty amount of pancake batter. Pancake breakfast for four? If not… this batter freezes well. Simply defrost batter in the refrigerator overnight for super fast pancake breakfast. I love this kind of recipe.
The crisp edges of pancakes just slay me. It’s my version of romance.
Lemon Poppy Seed Pancakes are bright and poppy (no pun intended?). The batter is not very sweet at all, making them the perfect vehicle for pure maple syrup. The pancakes are made with buttermilk, giving the pancakes their fluffy texture and alluring tang. If you can’t easily get a hold of buttermilk, I’ve got all sorts of substitutes.
I want NOW to feel special and really all it takes is a big stack of pancakes. Real.
Lemon Poppy Seed Pancakes
makes a lot of pancakes. enough for four. about 24 small pancakes
2 tablespoons granulated sugar
2 tablespoons fresh lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
2 teaspoons pure vanilla extract
2 tablespoons fresh lemon juice
4 tablespoons unsalted butter, melted
2 tablespoons poppy seeds
butter, shortening, or vegetable oil for frying
maple syrup for serving
In a small bowl combine granulated sugar and lemon zest. Rub together with your fingers until sugar is fragrant. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the lemon sugar. Set aside.
In a separate bowl (or you can use a large liquid measuring cup), whisk together buttermilk, eggs, vanilla extract, lemon juice, and melted butter. Pour the wet ingredients all at once into the dry ingredients. Add the poppy seeds and stir to combine. If a few lumps remain, that’s no problem. Let the batter rest for 10 minutes while the griddle heats.
Place a griddle, or a nonstick saute pan over medium heat. Add a bit of butter, shortening, or vegetable oil to the pan. A teaspoon of fat will do for a n0nstick saute pan, a bit more fat may be necessary for a griddle. Dollop batter onto hot pan. For small pancakes, I use about 2 tablespoons for each pancake. For larger pancakes, I use about 1/4 cup of batter. Cook until golden brown on the bottom and and bubbling on top. Flip once and cook until golden brown on each side.
Place cooked pancakes on an oven-proof plate and place in a warm (about 150 degrees F) oven until all pancakes are cooked and ready to serve. Serve with
butter and warm maple syrup.
Ashley
Yum! I am all over these. Including freezing these (I can find space in my freezer!) and enjoying them for the next few weeks before I try some more of your amazing pancake recipes! By the way, you tip about rubbing citrus zest and sugar together has rocked my world. I do it for everything I possibly can and just sit over the bowl, inhaling that delicious scent. Thank you!
Monique @ AmbitiousKitchen
I’m putting blueberry syrup on these babies.
joythebaker
right on!!
Lauren (PB&G)
*drool*
Kara
lemon poppy seed pancakes … a genius marriage of muffin flavoring in a pancake form. you rock.
Michelle in England
I absolutely agree about the late morning and slippers thing, I do this regularly to indulge on a day off :)
robyn
love-bookmarked. will have to make without the poppy seeds- you know- you can’t buy them here or things like nutmeg or vanillia extract…maybe kuwait is not a shoppers paradise after all!
Jennifer
I was going to make Bacon Pancakes this weekend, but I think these might have made it to the top of the ‘To-Make’ list instead
TFB
Too good! Thanks for this, I will DEFO be making these!! xx
themusingsofateenagemind.blogspot.co.uk/
Diana
Agreed every moment is special and we should savor every minute…eh bite of it ;) Definitely woke up craving some pancakes after seeing this delicious stack of them!
Diane, A Broad
I was just saying to myself the other day: “Diane, why don’t you make more pancakes? Especially since your gentleman friend wakes you up with this video nearly every morning?” https://www.youtube.com/watch?v=TrcT7sseLZI
Maggie @ A Bitchin' Kitchen
I love lemon ANYTHING!
These look fantabulous!
Camille
I love Joy The Baker pancakes! Brunch is my favourite meal of the week, and pancakes are almost always featured. My friends were so impressed with the carrot cake pancakes and the pumpkin pancakes. In Vancouver, a gourmet food store sells bourbon maple syrup which I have a sneaking suspicion you would love, book signing tour round two? Thanks for a very Joy post – from a regular reader/baker/cooker of your site but a first time commenter.
Mercedes@Satisfy My Sweet Tooth
I love lemon poppyseed anything! I cannot wait to make these!
Erica
Lemon poppy seed pancakes are my favorite! There’s a cafe in Providence that serves them with fresh raspberry butter – delightful!
Stefanie @ Sarcastic Cooking
I love your lemon zest art in the top pictures! I luckily have people staying here tomorrow night, so I am thinking this is the perfect recipe to wake up to…. or to wake up and cook, most likely without a bra and with messy hair and then quickly get ready beofre everybody else wakes up! ha!