Homemade Lemon Poppy Seed Pancakes With Whipped Cream Recipe: Step-by-Step Instructions for Light, Tender Pancakes

Looking for an easy lemon poppy seed pancakes? This recipe walks you through every step.

Ingredients

• 200 g all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 large egg
• 250 ml milk
• 2 tbsp melted butter
• zest of 1 lemon
• 1 tbsp poppy seeds
• 120 ml cold heavy cream
• 1 tbsp sugar

Instructions

1. Whisk the flour, sugar, and baking powder together.
2. Whisk the egg, milk, and melted butter, pour into the dry mix, and stir until just combined. Fold in the add-ins.
3. Cook 1/4-cup scoops in a lightly buttered pan over medium heat for 2 to 3 minutes per side until golden.
4. Whip the cream with the sugar to soft peaks and spoon it on top.
5. Stack the pancakes and serve with whipped cream while warm.

Tips

• Taste as you go and adjust the salt, acid, and seasoning at the end.
• Use the freshest ingredients you can find for the best flavor.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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