Buttermilk Pancakes with Lemon Zest and Poppy Seeds

Introduction

The lemon zest and poppy seeds give these buttermilk pancakes a brighter flavor and a little texture without changing the soft, tender center. You warm the buttermilk and milk to room temperature, then cook the batter until the bottoms are golden brown and the tops start to bubble. They work for a slower breakfast, and the extras reheat well for a weekday batch.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 3

Ingredients

• 1 cup all-purpose bleached flour
• 2 teaspoons sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon finely-grated lemon zest
• 1 teaspoon poppy seeds
• ¾ cup buttermilk
• ¼ cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• Vegetable oil for brushing griddle

Instructions

1. Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2. Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
3. Whisk lemon zest and poppy seeds into dry ingredients.
4. Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
5. Whisk in egg, butter, and vanilla.
6. Add wet ingredients to dry ingredients and whisk until just mixed.
7. Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
8. Increase heat to medium and generously brush skillet or griddle with oil.
9. When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding.
10. When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
11. Cook until pancakes are golden brown on remaining side.
12. Repeat, brushing skillet or griddle with oil.
13. Serve hot.

Variations

• Replace the lemon zest with orange zest for a softer citrus note and a slightly sweeter aroma.
• Omit the poppy seeds if you want a smoother pancake texture; the lemon flavor will stand out more clearly.
• Swap ¼ cup of the all-purpose bleached flour for whole wheat flour to add a nuttier flavor and make the pancakes slightly denser.
• Replace the all-purpose bleached flour with a 1:1 gluten-free baking flour if you need a gluten-free version; the pancakes will be a bit more delicate when flipping.
• Use plain kefir in place of the buttermilk and milk for a similar tang with a slightly looser batter and a bit more fermented flavor.

Tips for Success

• Warm the buttermilk and milk only to room temperature; if they get hot, the egg can start to cook when you whisk it in.
• Stop whisking as soon as the wet and dry ingredients are combined in step 6, because overmixing makes the pancakes tougher.
• Use the cue in step 9: when the oil starts to spider, the pan is hot enough; if it starts smoking, the heat is too high.
• Flip when the tops start to bubble and the edges look set, not just by the clock, since stovetops vary.
• If the batter sits for a few minutes and thickens too much, add the teaspoon or two of water from step 7 so it pours instead of dropping in clumps.

Storage and Reheating

Store cooled pancakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a freezer-safe container or bag with parchment between layers for up to 2 months.

Reheat in a 350°F oven for 5 to 8 minutes, covered loosely with foil if you want to keep them soft. You can also use a toaster for slightly crisper edges or microwave them in short 15- to 20-second bursts until warmed through.

FAQ

Can you make the batter ahead of time?

You can mix the dry ingredients ahead, but the full batter is better cooked soon after mixing. If you refrigerate it overnight, the pancakes still cook, but they lose some lift.

Why do you warm the buttermilk and milk first?

Room-temperature dairy mixes more evenly with the melted butter and egg. If the dairy is too cold, the butter can firm up into small bits in the batter.

Can you use lemon juice instead of lemon zest?

No. Lemon juice changes the liquid and acidity, while zest gives you the citrus flavor without thinning the batter.

Can you make these gluten-free?

Yes, if you replace the all-purpose bleached flour with a 1:1 gluten-free baking flour. Expect a slightly more delicate texture, so flip carefully once the tops are clearly bubbling.