Get ready to brighten up your breakfast routine with a burst of citrusy sunshine! Our Lemon Poppy Seed Pancakes with Raspberry Syrup recipe is a game-changer, combining the tangy zip of fresh lemons with the sweetness of raspberries and the crunch of poppy seeds. With a prep time of just 10 minutes and a cook time of 15 minutes, you can have a stack of these fluffy, flavorful pancakes on your table in no time. So, what are you waiting for? Dive in and discover the perfect recipe to start your day off right!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 Servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon poppy seeds
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 1/4 cup lemon juice
- 1/4 cup raspberry syrup
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, poppy seeds, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, beat the eggs and then add milk and fresh lemon juice. Whisk these wet ingredients until they are thoroughly blended.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula. Stir until just combined, being careful not to overmix. Some small lumps are acceptable - overmixing can make pancakes tough.
- Let the pancake batter rest for 5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Cook until small bubbles form on the surface of the pancake, approximately 2-3 minutes.
- Flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown.
- Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm, drizzled with raspberry syrup and optionally garnish with fresh lemon zest or raspberries.
Tips
- To ensure your Lemon Poppy Seed Pancakes turn out light and fluffy, remember to:* Don't overmix the batter - some small lumps are okay! * Let the pancake batter rest for 5 minutes to allow the flour to absorb the liquid and the baking powder to activate. * Adjust the heat as needed to prevent burning, especially when cooking the second side of the pancakes. * Experiment with different types of milk, such as almond or soy milk, for a non-dairy twist. * Make extra raspberry syrup and store it in the fridge for up to a week - it's delicious on ice cream, yogurt, or even as a dressing for salads!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 8g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 95mg
