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Fluffy Lemon Poppy Seed Pancakes with Zesty Glaze

lemon poppy seed pancakes - featured image
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Light and fluffy pancakes infused with fresh lemon zest and poppy seeds, topped with a bright and sweet lemon glaze. Perfect for a quick, easy, and refreshing breakfast or brunch.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 ¼ cups (300ml) milk (whole or 2%, dairy-free alternatives like almond or oat milk work too)
  • 3 tablespoons unsalted butter, melted and cooled
  • Zest of 1 large lemon
  • 2 tablespoons poppy seeds
  • 2 tablespoons fresh lemon juice (1 tablespoon for batter, 1 tablespoon for glaze)
  • ½ cup (60g) powdered sugar

Instructions

  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
  2. In another bowl, beat the eggs, then whisk in the milk, melted butter, lemon zest, and 1 tablespoon fresh lemon juice.
  3. Pour the wet ingredients into the dry ingredients and gently fold until just combined; some lumps are okay. Avoid overmixing.
  4. Fold in the poppy seeds evenly.
  5. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  6. Pour about ¼ cup (60ml) batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  7. Flip gently and cook another 2 minutes until golden and cooked through.
  8. In a small bowl, whisk together powdered sugar and 1 tablespoon fresh lemon juice until smooth and pourable. Adjust thickness as needed.
  9. Stack pancakes, drizzle with the lemon glaze, and optionally garnish with extra lemon zest or fresh berries.

Notes

Do not overmix the batter to keep pancakes tender. Use room temperature eggs and milk for fluffiness. Preheat pan to medium heat and lightly grease. Flip pancakes only once when bubbles appear and edges are set. Keep cooked pancakes warm in a low oven (200°F/90°C) while finishing the batch. Meyer lemons are preferred for a sweeter glaze. For gluten-free, use a 1:1 gluten-free baking flour blend with xanthan gum. For dairy-free, substitute milk and butter with plant-based alternatives.

Nutrition

Keywords: lemon pancakes, poppy seed pancakes, fluffy pancakes, lemon glaze, breakfast recipe, brunch, easy pancakes, zesty pancakes

Find it online: https://tempotaste.com/fluffy-lemon-poppy-seed-pancakes-recipe-easy-perfect-zesty-glaze/