Ingredients for Meyer Lemon Poppy Seeds Pancakes
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Granulated Sugar
- 1/2 teaspoon salt
- Low Fat Buttermilk
- White Vinegar
- 1 large egg
- Pure Vanilla Extract
- Meyer Lemon
- Meyer Lemon Zest
- Canola Oil
- Poppy Seed
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 2 tablespoons Meyer lemon juice
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How to Make Meyer Lemon Poppy Seeds Pancakes
- Heat a lightly oiled griddle or frying pan over medium heat.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 1/2 cups buttermilk, 1 large egg, 1/4 cup melted unsalted butter, 2 tablespoons Meyer lemon juice, 1 tablespoon Meyer lemon zest, and 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; do not overmix.
- Stir in 1 tablespoon poppy seeds. Let the batter rest for 5 minutes.
- While the batter rests, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar, 2-3 tablespoons milk, and 1/2 tablespoon Meyer lemon juice until smooth. Adjust milk for desired consistency.
- Lightly grease the griddle or pan with cooking spray or butter.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Watch carefully to prevent burning.
- Serve immediately with butter, maple syrup, and/or the Meyer lemon glaze.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
24g
Fat
2g
Carbs
5g
