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National Pancake Day
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Meyer Lemon Poppy Seed Pancakes

These pancakes are perfection, so of course I had to pile on sweet strawberries and my favorite Buttermilk Syrup.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: 300 + Back to School Recipes Every Kid Loves
Servings: 10
Author: Sweet Basil

Ingredients

Recipe adapted from Picky Cook

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup sugar
  • pinch salt
  • 1/4 cup poppy seeds
  • 4 Meyer lemons zest
  • 2 cups buttermilk
  • 2 large eggs lightly beaten
  • 2 tablespoons butter melted

Instructions

  • In a large bowl, combine the flour, sugar, baking powder, baking soda, salt.
  • In another bowl, whisk the buttermilk, eggs, butter, lemon zest and poppy seeds.
  • Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be a little lumpy.
  • Heat a griddle pan to medium heat and add a little butter.
  • Spoon 1/4 Cup of the batter onto the pan and cook until the bubbles on the top begin to burst.
  • Flip the pancake and cook until set.
  • Serve with fresh berries and Buttermilk Syrup

Notes

Pancakes can be frozen for 2-3 months

Nutrition

Serving: 1g | Calories: 193kcal | Carbohydrates: 29g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 139mg | Potassium: 162mg | Fiber: 1g | Sugar: 9g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg