Meyer Lemon Poppyseed Pancakes

This simple batter is made with whole wheat flour and no artificial sugar to form the base for these beautiful Meyer lemon poppyseed pancakes. Light and sweet with just the right bit of crunch.

Course Breakfasts

Cuisine American

Keyword pancake, Meyer, Meyer lemon, poppyseed, poppy seeds, wheat flour, light and sweet crunch, lemon, breakfast, pancakes

Prep Time 5

Cook Time 5

Total Time 10

Servings -12 pancakes

Calories 194kcal

Author Dani Meyer

Ingredients

2 cups whole wheat flour or spelt flour we love Bob's Red Mill
1 1/2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda we use Clabber Girl
1/2 teaspoon salt
2 tablespoons honey
2 tablespoons butter
2 eggs whisked
1 1/4 cups buttermilk
3/4 cup milk
3 tablespoons fresh lemon juice
1 tablespoon lemon zest chopped finely
butter
maple syrup or vanilla syrup

Instructions

Preheat griddle.
Combine dry ingredients and whisk together to incorporate leavening evenly.
Melt butter and honey together, stirring until honey is fully combined.
Combine wet ingredients (including zest) and combine with dry ingredients.
Immediately begin cooking on a hot griddle until browned on both sides.

Nutrition