Ingredients for Lemon Poppy Seed Pancakes
- Unbleached All Purpose Flour
- Quick Cooking Oats
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1 cup milk
- 1/2 cup water
- Lemons, Zest Of
- Lemon Extract
- Poppy Seed
- Vanilla Powder
- 1/2 cup unsalted butter (for honey butter)
- 1/4 cup honey (for honey butter)
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How to Make Lemon Poppy Seed Pancakes
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup rolled oats, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Add 2 large eggs, 1 cup sour cream, 1 cup milk, and 1/2 cup water to the dry ingredients.
- Gently whisk until just combined; the batter should still be slightly lumpy.
- Stir in 2 tablespoons lemon zest, 1 teaspoon lemon oil, 2 tablespoons poppy seeds, and 1 teaspoon vanilla extract.
- Mix until thoroughly combined.
- Let the batter rest for at least 30 minutes (or prepare the night before and refrigerate).
- If the batter is too thick, add more milk or water, 1 tablespoon at a time, until you reach your desired consistency.
- Heat a lightly oiled griddle or large skillet over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with honey butter (recipe below).
- **Honey Butter:** In a small saucepan, melt 1/2 cup unsalted butter over low heat.
- Slowly whisk in 1/4 cup honey until smooth and creamy.
- Remove from heat and let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
74g
Fat
67g
Carbs
22g
