Lemon Poppyseed Pancakes
Prep time
Cook time
Total time
Serves: serves 4
  • ¾ cup milk
  • 2 tablespoons lemon juice
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons poppy seeds
  • 1 teaspoon lemon zest
for the syrup
  • 1 cup maple syrup
  • 2 tablespoons raspberry jam
  1. Combine milk and lemon juice in a small bowl and allow to sit at room temperature for 10 minutes. Whisk in the egg, melted butter, and vanilla extract.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppy seeds and lemon zest. Add the milk mixture to the flour mixture and stir a few times to combine.
  3. Heat a griddle or skillet to medium heat and spray with non-stick cooking spray. Pour ¼ cup of batter onto the griddle and cook until bubbles begin to appear on the surface. Flip pancakes over using a spatula, and cook the other side, about 2 minutes more.
  4. To make the syrup, warm 1 cup of maple syrup with 2 tablespoons raspberry jam.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/lemon-poppy-seed-pancakes/