Fluffy Lemon Poppy Seed Pancakes Recipe With Powdered Sugar Citrus Glaze by Chef Gigi

These fantastic fresh lemon-glazed pancakes will be the star of your next breakfast. Make sure you have copies of the recipe handy because everyone will ask for it. 

Sunday brunch will never be the same once you make this easy lemon poppy seed pancakes recipe. Betcha!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 Minutes
Serves 4

Ingredients 

• 2 1/4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon poppy seeds
• 1 1/2 cups whole milk
• 3 - 4 lemons, zested and juiced (1/2 cup)
• 2 large eggs
• 2 teaspoons vanilla
• 3 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• poppy seeds, for garnish
• honey, for serving

Powdered Sugar Citrus Glaze 

• 1 tablespoon lemon juice
• 2 tablespoons milk 
• 1 cup powdered sugar

Here's how to make it: 

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds. Set aside. In another bowl whisk together the milk and lemon juice. Set aside.
2. In a larger bowl, whisk together the eggs, vanilla extract, melted butter, sugar and lemon zest. Stir in the lemon milk mixture. Gently fold the wet ingredients into the dry ingredients in a few additions.
3. Heat a griddle to 350 degrees F or a frying pan to medium-low heat. Lightly grease with oil or nonstick cooking spray. Pour about 1/4 to 1/2 cup of batter onto the griddle or pan and cook until you see little bubbles form. Flip and continue to cook on the second side until both sides are golden. Repeat with the rest of the batter. 
4. To make the glaze, combine the powdered sugar, milk and lemon juice. Whisk out any lumps. Add more milk or lemon juice to thin, if needed. 
5. To serve, stack the pancakes on a warm plate and drizzle the glaze over the top. Serve with fresh lemon and warm honey.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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