These fluffy and sweet lemon poppy seed pancakes go perfectly with dairy-free coconut whipped cream and a pile of fresh-cut strawberries.
Is there anything more delicate, fluffy and sweet than Lemon Poppy Seed Pancakes?
I think not.
I’ve written about lemon poppy seed desserts in the past with my Starbucks-inspired Mini Lemon Poppy Seed Loaves (soooo good), but I couldn’t quite shake the desire to bring that traditional flavour into another one of my loves: pancakes.
Who doesn’t love a good pancake? Watching pale, bubby batter turn golden and sizzle in the pan with that beautiful cream and brown pattern like a delicate lace doiley. Then, you flip them over, watching with anticipation as they fluff up and give off that sweet, bread-like smell.
The best part? Why, drowning them in maple syrup of course. For plain pancakes, I’m a huge fan of pure maple syrup, a few pats of butter, and a light dusting of cinnamon.
For these delicate Lemon Poppy Seed Pancakes, they taste fantastic with a dollop of healthy and homemade coconut whipped cream, fresh-cut strawberries, and . . .
You guessed it. A moat of maple syrup. As you should.
These Lemon Poppy Seed Pancakes are enough to serve four people, making about 15 small-to-regular sized flapjacks. Or you could be like my boyfriend Alex and I, who ate all of them ourselves after I violently shook him awake screaming “BREAKFAST!”
(That was his interpretation. Trust me, I woke him like a tender fairy. And he had fresh homemade pancakes waiting for him! So there.)
Boyfriends. Am I right?
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $4.21 (Budget breakdown below recipe)
- 2 tbsp. granulated sugar
- 2 tbsp. fresh lemon zest
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tbsp. poppy seeds
- 2 cups buttermilk*
- 2 large eggs
- 2 tsp. vanilla extract
- 2 tbsp. fresh lemon juice
- 4 tbsp. butter, melted
- Cream ONLY of 1 can of full-fat coconut milk, refrigerated overnight
- ¼ tsp. vanilla extract
- ¼ cup confectioners' sugar
- Maple syrup, strawberries to taste
- In a small bowl, add sugar and lemon zest, rubbing with your fingers until fully incorporated and fragrant. Set aside.
- In a large bowl, mix flour, baking powder, baking soda, salt and poppy seeds with a whisk. Add in the lemon sugar mixture; set aside.
- In a medium bowl, whisk buttermilk, eggs, vanilla, lemon juice and melted butter until fully combined. Slowly pour wet ingredients into the dry ingredients and stir until just combined (lumps are fine). Set aside for 10 minutes to absorb. Preheat oven to 200 degrees F.
- Add the coconut cream, vanilla and confectioners' sugar into the bowl of a stand mixer and beat with the whisk attachment on high for 5-10 minutes, until cream is light and fluffy. Detach bowl and keep in fridge until serving.
- Meanwhile, heat a frying pan or griddle on medium heat. Once heated, add butter or cooking spray to coat, then pour a small amount of batter for each pancake. Cook until golden brown, then flip.
- To keep pancakes warm, place on an oven-safe plate in the preheated oven, adding pancakes until all are cooked.
- To serve, add a dollop of coconut whipped cream, fresh cut strawberries, and maple syrup to taste.
Adapted from Joy the Baker.
2 tbsp. granulated sugar = $0.04
2 tbsp. fresh lemon zest = $0.25
2 cups all-purpose flour = $0.24
2 tsp. baking powder = $0.10
1 tsp. baking soda = $0.01
1 tsp. salt = $0.01
2 tbsp. poppy seeds = $0.35
2 cups buttermilk* = $1.30
2 large eggs = $0.30
2 tsp. vanilla extract = $0.14
2 tbsp. fresh lemon juice = $0.25
4 tbsp. butter, melted = $0.24
Cream ONLY of 1 can of full-fat coconut milk = $0.89
1/4 tsp. vanilla extract = $0.02
1/4 cup confectioners’ sugar = $0.07