Sunday Morning Lemon Poppy Seed Pancakes Recipe

Name: Sunday Morning Lemon Poppy Seed Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup milk; 1 tablespoon vinegar; 1 tablespoon lemon juice; 1 egg; 2 tablespoons butter, melted; 1/2 teaspoon vanilla extract; 1 cup all-purpose flour; 2 tablespoons white sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon poppy seeds; 1 teaspoon lemon zest; cooking spray

Servings: persons

3/4 cup milk
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
cooking spray

1
Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle.
2
Whisk in egg, butter, and vanilla extract.
3
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined.
4
Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
5
Heat a skillet over medium heat and spray with cooking spray.
6
Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes.
7
Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup milk, 1 tablespoon vinegar, 1 tablespoon lemon juice, 1 egg, and more.

Yes, Sunday Morning Lemon Poppy Seed Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sunday Morning Lemon Poppy Seed Pancakes

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