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Lemon Poppyseed Pancakes

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 pancakes

Ingredients

  • 1/2 cup almond flour
  • 1/2 cup AP flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon kosher salt
  • 1/4 cup sugar
  • 1 teaspoon lemon zest from 1 lemon
  • 2 tablespoons lemon juice from 1 lemon
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 12 ounces lemon yoghurt
  • butter for cooking

Instructions

Mix dry ingredients.

  1. Whisk together flours, baking soda, baking powder, poppy seeds, salt, and sugar in a medium-sized bowl. 

Mix together wet ingredients.

  1. Zest and juice one lemon.

  2. Whisk together lemon juice, zest, eggs, vanilla, and yoghurt in a small bowl.

  3. Fold the wet ingredients into the dry ingredients and stir until just combined.

Cook.

  1. Melt 1/4 tablespoon of butter in a skillet over medium-low heat.

  2. Using a 1/4 cup, measure out batter and cook pancakes on one side over low heat until the center of each pancake begins bubbling.

  3. Flip and cook until desired brownness is achieved. 

  4. TIP: wipe out the pan in between batches and start with new butter to avoid over browning. Be patient with pancake cooking and keep them over low heat to achieve golden brown edges.

Recipe Notes