Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp poppy seeds
- 1 tbsp fresh lemon zest
- 1 cup milk (whole or almond)
- 1 large egg
- 2 tbsp granulated sugar
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Gather your ingredients and place them on your countertop.
- In a large bowl, whisk together the flour, baking powder, sugar, poppy seeds, and a pinch of salt.
- In a separate bowl, whisk together the milk, egg, melted butter, lemon zest, and vanilla extract until well blended.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined (a few lumps are okay).
- Preheat a non-stick skillet over medium heat, coating with a little butter.
- Pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
- Flip the pancake and cook for an additional 1-2 minutes until golden brown.
- Transfer the cooked pancakes to a warm oven while you cook the remaining batter.
- Serve the pancakes warm, drizzled with maple syrup and garnished with lemon zest or fresh fruits.
Notes
Let your batter sit for a few minutes to enhance the texture of the pancakes. Avoid overmixing to ensure fluffiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian