Best 3 Sunday Morning Lemon Poppy Seed Pancakes Recipes

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Indulge in a delightful culinary experience with our tantalizing Sunday Morning Lemon Poppy Seed Pancakes recipe, a harmonious blend of zesty lemon and nutty poppy seeds. This delectable breakfast treat is sure to brighten your mornings with its fluffy texture, vibrant flavor, and cheerful appearance. Accompany your pancakes with a variety of topping options, including sweet maple syrup, tart lemon curd, or a dollop of whipped cream for an extra touch of indulgence. For those with dietary restrictions, we also offer a vegan-friendly version of the recipe, ensuring everyone can savor this delightful dish. Additionally, explore our collection of pancake recipes for more irresistible breakfast options.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON POPPY SEED PANCAKES



Lemon Poppy Seed Pancakes image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 8 pancakes

Number Of Ingredients 15

2 cups raspberries
1 cup maple syrup
2 lemons, zested and juiced (reserve the zest for the pancakes)
2/3 cup all-purpose flour, sifted
1/4 cup sugar
2 teaspoons poppy seeds
1 heaping teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
1 teaspoon lemon extract
1/4 teaspoon yellow food coloring
2 large eggs, lightly beaten
2 tablespoon salted butter, melted, plus more for serving
Canned whipped cream, for topping
1/2 cup raspberries

Steps:

  • For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
  • For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
  • Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
  • Strain the raspberries from the syrup and discard the pulp.
  • For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.

POPPY, LEMON AND SUNFLOWER SEED PANCAKES



Poppy, Lemon and Sunflower Seed Pancakes image

These are inspired by Heidi Swanson's poppy seed and sunflower seed pancakes. She serves hers with a citrus marmalade, and also suggests making a savory version and serving it with a compound butter (I'd go Mediterranean and serve the savory ones with Greek-style yogurt). I decided to stir some lemon zest into the batter. I dotted some of the pancakes with raspberries and left others plain. Loved them both ways.

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick, main course

Time 40m

Yield 20 pancakes

Number Of Ingredients 13

2 cups (280 grams) whole-wheat flour, or 1 cup whole-wheat flour and 1 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar or raw brown sugar
1/2 teaspoon fine sea salt
1/4 cup (25 grams) poppy seeds
1/3 cup (45 grams) sunflower seeds, toasted until golden brown
2 large eggs
2 cups buttermilk
2 tablespoons canola oil
2 teaspoons vanilla extract
2 tablespoons finely chopped lemon zest
1 box raspberries (optional)

Steps:

  • Sift together the flour(s), baking powder, baking soda, sugar and salt. Stir in the poppy seeds and sunflower seeds
  • In a medium bowl, whisk the eggs. Whisk in the buttermilk, canola oil and vanilla. Quickly stir in the flour mix and lemon zest. Do not overwork the batter
  • Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Place about 6 raspberries, if using, on each pancake. When bubbles break through the pancakes, flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 2 grams, TransFat 0 grams

SUNDAY MORNING LEMON POPPY SEED PANCAKES [178]



SUNDAY MORNING LEMON POPPY SEED PANCAKES [178] image

Categories     Breakfast     Lemon

Yield 8 Pancakes

Number Of Ingredients 14

3/4 cup milk
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
cooking spray

Steps:

  • Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract. In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps. Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

Tips:

  • Use fresh lemon zest and poppy seeds. This will give your pancakes the best flavor.
  • Let the batter rest for at least 5 minutes before cooking. This will help the pancakes rise and become fluffy.
  • Cook the pancakes over medium heat. This will help them cook evenly without burning.
  • Serve the pancakes with your favorite toppings. Some popular choices include butter, syrup, fresh fruit, and whipped cream.

Conclusion:

Lemon poppy seed pancakes are a delicious and easy-to-make breakfast treat. With just a few simple ingredients, you can have a stack of fluffy, flavorful pancakes in no time. So next time you're looking for a special breakfast or brunch recipe, give these lemon poppy seed pancakes a try.

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