Meyer Lemon Poppy Seed Pancakes
Servings: 10
These pancakes are perfection, so of course I had to pile on sweet strawberries and my favorite Buttermilk Syrup.
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 Facts
Meyer Lemon Poppy Seed Pancakes
Amount Per Serving (1 g)
Calories 193
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 44mg15%
Sodium 139mg6%
Potassium 162mg5%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 9g10%
Protein 6g12%
Vitamin A 197IU4%
Vitamin C 1mg1%
Calcium 117mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.