Lemon Poppy Seed Cloud Pancakes Recipes

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SUNDAY MORNING LEMON POPPY SEED PANCAKES



Sunday Morning Lemon Poppy Seed Pancakes image

I love lemon poppy seed muffins and who doesn't love pancakes? So I brought the flavors together in this fluffy pancake recipe one lazy Sunday morning, and we loved them. It's quick to make and adds a little something extra to our weekend breakfasts. I hope you enjoy them on YOUR lazy Sunday morning.

Provided by TTV78

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 14

¾ cup milk
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
½ teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ 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.

Nutrition Facts : Calories 236.7 calories, Carbohydrate 33.3 g, Cholesterol 65.4 mg, Fat 8.5 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 648.9 mg, Sugar 8.8 g

LEMON-POPPY SEED CLOUD PANCAKES



Lemon-Poppy Seed Cloud Pancakes image

These aptly-named pancakes get a nice lift from whipped egg whites folded into the batter.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 40m

Yield Makes twelve 4 1/2-inch pancakes

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons poppy seeds
3/4 teaspoon coarse salt
1 tablespoon finely grated lemon zest, plus 3 tablespoons juice
1 1/3 cups buttermilk, room temperature
2 large eggs, separated, plus 4 egg whites, room temperature
3 tablespoons unsalted butter, melted, plus more for serving
1/2 teaspoon pure vanilla extract
2 tablespoons cane syrup, such as Lyle's Golden, plus more for serving
Vegetable-oil cooking spray
Ricotta and fresh blueberries, for serving

Steps:

  • Combine flour, baking powder, baking soda, poppy seeds, salt, and lemon zest in a large bowl. In a separate bowl, whisk together buttermilk, lemon juice, egg yolks, butter, vanilla, and syrup. Whisk buttermilk mixture into flour mixture until just combined (do not overmix).
  • Beat egg whites with a mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 3 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites (do not overmix; streaks of whites should be visible).
  • Preheat a griddle or large nonstick skillet over medium; coat with a thin layer of cooking spray. Spoon 1/3 cup batter per pancake onto griddle. Cook, undisturbed, until bubbles appear on top and edges are set, 2 to 3 minutes. Flip and cook until puffed and golden, about 2 minutes more. Transfer to a wire rack set in a rimmed baking sheet; keep warm in a 225 degrees oven until ready to serve.
  • Serve, with butter, ricotta, blueberries, and more syrup.

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.

LEMON-POPPY SEED PANCAKES



Lemon-Poppy Seed Pancakes image

Add a delicious new flavor twist to Bisquick® pancakes using poppy seed, rich sour cream, lemon juice and lemon peel.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 16

Number Of Ingredients 9

1 cup honey
1/2 lemon, thinly sliced
2 cups Original Bisquick™ mix
1 cup sour cream
1/2 cup milk
1 tablespoon poppy seed
2 teaspoons grated lemon peel
2 teaspoons fresh lemon juice
2 eggs

Steps:

  • In 1-quart saucepan, mix honey and lemon slices. Cook over medium heat, stirring occasionally, until thoroughly heated. Remove lemon before serving.
  • Heat griddle or skillet; grease if necessary. In medium bowl, mix all pancake ingredients until blended.
  • Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
  • Cook until edges are dry. Turn; cook until golden brown. Serve with honey.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 19 g, TransFat 1/2 g

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

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Top Asked Questions

How to make pancakes with poppy seeds?
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.
What are the ingredients in a poppy seed cake?
In a large bowl, mix flour, sugar, poppy seeds, baking powder, baking soda, and salt. In a separate bowl, whisk together milk, eggs, butter, and vanilla. Add to dry ingredients, mix lightly. Fold in lemon juice and lemon zest.
How to make pancakes on a griddle?
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.
What is the best recipe to make a lemon cake?
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.

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