Wake up your mornings with a burst of zesty flavor! These Lemon Poppyseed Pancakes with Lemon Syrup are not just your ordinary breakfast; they are a delightful twist that will have your taste buds singing. Imagine fluffy pancakes infused with the bright essence of lemon and the delightful crunch of poppy seeds, all drizzled with a sweet and tangy lemon syrup. Whether you're treating yourself or impressing guests, this recipe is sure to become a breakfast favorite that leaves everyone asking for seconds. Ready to elevate your pancake game? Let’s dive into this deliciously refreshing recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons poppy seeds
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1/2 cup maple syrup
Instructions
- Begin by gathering all your ingredients: 1 cup of all-purpose flour, 2 tablespoons of poppy seeds, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1 cup of milk, 1 large egg, 2 tablespoons of melted butter, the zest of 1 lemon, 1/4 cup of lemon juice, and 1/2 cup of maple syrup.
- In a large mixing bowl, combine the dry ingredients: 1 cup of all-purpose flour, 2 tablespoons of poppy seeds, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them together until they are well combined and there are no lumps.
- In a separate bowl, whisk together the wet ingredients: 1 cup of milk, 1 large egg, 2 tablespoons of melted butter, the zest of 1 lemon, and 1/4 cup of lemon juice. Make sure the melted butter has cooled slightly before adding it to avoid cooking the egg.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Let the batter sit for about 5 minutes to allow it to thicken slightly.
- While the batter is resting, heat a non-stick skillet or griddle over medium heat. You can lightly grease it with a little butter or cooking spray to prevent sticking.
- Once the skillet is hot, ladle about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes, or until they are golden brown and cooked through. Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter.
- For the lemon syrup, in a small saucepan, combine 1/2 cup of maple syrup and 1/4 cup of lemon juice. Heat over low to medium heat, stirring occasionally until warmed through. This should take about 5 minutes. If desired, you can add more lemon juice for a tangier flavor.
- To serve, stack the pancakes on plates and drizzle generously with the warm lemon syrup. Enjoy your delicious Lemon Poppyseed Pancakes with Lemon Syrup!
Tips
- Don’t Overmix: When combining the wet and dry ingredients, stir gently. Overmixing can lead to tough pancakes, so a few lumps are perfectly fine!
- Let the Batter Rest: Allowing the batter to sit for about 5 minutes before cooking helps thicken it, resulting in fluffier pancakes.
- Perfect Heat: Ensure your skillet is at medium heat. If it’s too hot, the pancakes may burn on the outside while remaining raw inside.
- Check for Doneness: Look for bubbles forming on the surface and edges that appear set before flipping. This ensures your pancakes are cooked through.
- Customize the Syrup: Adjust the tanginess of your lemon syrup by adding more or less lemon juice according to your taste. For a sweeter option, you can also mix in a bit of powdered sugar.
- Make Ahead: You can prepare the pancake batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking in the morning.
- Serving Suggestions: Serve these pancakes with fresh berries or a dollop of whipped cream for an extra special touch!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 45mg
