Lemon Poppyseed Pancakes

Fluffy, sweet and tart, these pancakes are reminiscent of their denser, sweeter cousin—the lemon poppyseed loaf—but are lighter, which means you can eat more. Really, they are just an excuse to eat dessert for breakfast.

Choose your own adventure: eat classic as-is, or add blueberries, which create pockets of juiciness.

I’m notoriously controversial for not liking frosting or super sweet toppings—I know, I know—but I must say that this lemony glaze adds just the right light coating of sweet and tartness that perfectly compliments the fluffy interior.

ingredients

pancakes

• 2 cups (240 grams) all purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 tablespoons sugar
• 1 teaspoon poppy seeds
• 1 egg
• 1 1/4 cups whole milk
• 2 teaspoons vanilla extract
• 1/4 cup olive oil
• 2-3 lemons, zested and then juiced
  (~1/4 cup lemon juice and 4 tablespoons lemon zest)
• 1/2 cup blueberries (optional)
• butter, for cooking pancakes

lemony glaze

(optional, but recommended)

• 3 tablespoons powdered sugar
• 1 tablespoon whole milk
• 1 tablespoon lemon juice

method

pancake batter

1. Add the flour, baking powder, baking soda, salt, sugar and poppy seeds to a large bowl. Stir to combine.
2. Add the egg, milk, vanilla extract, olive oil and lemon juice to another bowl. Whisk until completely combined.
3. Pour the wet ingredients into the dry ingredients and add the lemon zest. If you are adding blueberries, add them now as well. Gently fold until everything is just combined; it’s ok if there are a few lumps. Avoid over-mixing so the pancakes stay light and fluffy.
4. Let the pancake batter sit for 10 minutes. Meanwhile, make the glaze if you are using it or skip to cooking the pancakes after 10 minutes.

lemony glaze

1. Add the powdered sugar, milk and lemon juice to a small bowl. Whisk to combine, adjusting the thickness/thinness to desired consistency by adding more powdered sugar and/or milk.
2. Set aside. It’s ok if it’s not completely smooth as it will become smoother as it sits and hydrates.

cooking the pancakes

1. Heat a non-stick skillet or pancake griddle to medium/medium-low heat.
2. Once heated, add a small pat of butter to the hot surface. For each pancake, pour 1/3 cup of pancake batter.
3. Let the pancake cook on the first side for 3-5 minutes or until the edges set and there are bubbles forming throughout the surface of the pancake.
4. Flip the pancake and continue cooking on the second side for 2-3 minutes or until golden brown.
5. Continue making pancakes, repeating steps 2-4 until all of the batter is used up.
6. Enjoy with butter, glaze or syrup!

yields

4 servings or ~12 5-inch inch pancakes