Pancake day is just around the corner so of course I needed to share a pancake recipe with you all this week! We all love the standard British pancake/crepe that is served on pancake day, oh-so-wonderful with Nutella or lemon and sugar. A British classic really. This year I wanted to change it up a little and share something a bit different, but still inspired by the classic lemon pancake. So today I am sharing the recipe for these delicious lemon poppy seed pancakes with you all.
I love lemon poppy seed anything, it is such a yummy combo that is sweet and indulgent, but not too sickly as it is such a fresh flavour. So why not put it in to pancakes?! This stack is full of fresh lemon flavour and is just perfect with fresh strawberries and a little maple syrup. So why not change up your routine this year? Or maybe you aren’t reading this right before pancake day, maybe you aren’t English and have NO idea what I am talking about! Either way, these lemon poppy seed pancakes are delicious and are perfect for a spring brunch!
Lemon Poppy Seed Pancake Recipe
You are going to want a quality non-stick pan or griddle for this recipe, it makes pancake-making SO much easier. No one wants pancakes sticking to their pan!
Lemon Poppy Seed Pancakes
- 1 cup plain flour
- 1 tbsp poppy seeds
- 1 lemon juice + zest
- 1 cup milk
- 1 egg
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp coconut oil melted
- 1 tbsp brown sugar
- 1/2 tsp vanilla extract
- maple syrup
- Mix the flour, baking soda, baking powder, poppy seeds, lemon zest, salt and sugar in a large bowl.
- In a separate bowl, whisk together the egg, milk, lemon juice, vanilla extract and melted coconut oil.
- Make a well in the dry mixture and pour in a little of the wet mixture. Mix well and gradually add the remaining wet mixture and mix until combined.
- Heat a nonstick frying pan or griddle over medium heat with no oil. I prefer not using oil as it stops the pancakes from frying and getting too crispy. If your pan isn’t great at not sticking, add a tsp of coconut oil.
- Scoop around 1/4 or a large spoonful of batter in to the pan per pancake. Use the back of the spoon to spread it out in to a saucer-sized pancake. I do around 2-3 at a time.
- Cook for 2-3 minutes on each side.
- Meanwhile, chop the strawberries.
- Serve topped with the chopped strawberries and a drizzle of maple syrup!
I hope that you liked this recipe, please let me know in the comments below what you think! Or tag me in your pancake day creations on Instagram @essentially.emma