Imagine waking up to a plate of sunshine-infused pancakes that are not only gluten-free but bursting with bright lemon flavor and a delightful crunch of poppy seeds. These aren't your ordinary breakfast pancakes - they're a culinary adventure that will transform your morning routine from mundane to extraordinary! Whether you're managing gluten sensitivities or simply looking for a fresh, vibrant breakfast option, these lemon poppy seed pancakes will make your taste buds dance and your family beg for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup gluten-free all-purpose flour
- 2 tablespoons poppy seeds
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 2 tablespoons lemon juice
- Zest of 1 lemon
Instructions
- Begin by gathering all your ingredients on a clean countertop. This will help streamline the cooking process.
- In a large mixing bowl, combine 1 cup of gluten-free all-purpose flour, 2 tablespoons of poppy seeds, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well combined and there are no lumps.
- In a separate bowl, crack 2 large eggs and whisk them until they are fully beaten. Add 1 cup of milk, 1/4 cup of melted butter, 2 tablespoons of lemon juice, and the zest of 1 lemon. Mix these wet ingredients together until they are well blended.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together using a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few lumps remaining.
- Let the batter rest for about 5 minutes. This allows the gluten-free flour to hydrate and helps achieve a better texture in the pancakes.
- While the batter is resting, preheat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of butter or oil.
- Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes, or until small bubbles form on the surface and the edges look set.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm on a plate. Repeat the process with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve the pancakes warm, garnished with additional lemon zest, a sprinkle of poppy seeds, and your favorite toppings such as maple syrup, fresh berries, or whipped cream.
Tips
- Always use fresh ingredients, especially the lemon zest, to maximize flavor intensity.
- Let the batter rest for exactly 5 minutes - this is crucial for gluten-free flour to properly hydrate and create a better texture.
- Use a non-stick skillet and keep the heat at medium to prevent burning while ensuring even cooking.
- Don't overmix the batter; a few small lumps are actually desirable for tender pancakes.
- If the batter seems too thick, add a splash of milk to achieve the right consistency.
- For extra lemony flavor, consider adding a drop of lemon extract to the wet ingredients.
- Serve immediately for the best texture and taste - gluten-free pancakes can become dense if left sitting too long.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 110mg
