Bright lemon-scented pancakes studded with crunchy poppy seeds and a tender, cakey crumb. The edges caramelize in a skillet for a lightly crisp exterior while the centers stay soft and fluffy. A tangy yogurt glaze adds silky sweetness and balancing acidity. Serve warm for a relaxed weekend brunch or a sunny weekday breakfast with coffee or tea.
Ingredients
- All-purpose flour (1 1/4 cups / 155 g)
- Granulated sugar (2 tbsp)
- Baking powder (1 tsp)
- Baking soda (1/4 tsp)
- Salt (1/4 tsp)
- Poppy seeds (2 tbsp)
- Lemon zest (from 1 large lemon)
- Buttermilk (1 cup / 240 ml)
- Large egg (1), room temperature
- Melted unsalted butter (3 tbsp) plus extra for the skillet
- Vanilla extract (1/2 tsp)
- Plain Greek yogurt (for glaze) (1/2 cup)
- Powdered sugar (3 tbsp) for glaze
- Lemon juice (1-2 tsp) for glaze, to taste
- Optional for serving: fresh berries, maple syrup, or extra lemon slices
Instructions
- In a medium bowl whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until evenly combined.
- In a separate bowl whisk the buttermilk, egg, melted butter, lemon zest, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are fine—do not overmix.
- Let the batter rest 5 minutes while you preheat a 10-inch nonstick or cast-iron skillet over medium heat.
- Brush the skillet with a little melted butter. Drop batter by 1/4-cup scoops onto the hot surface, spacing pancakes comfortably apart.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes, then carefully flip and cook the second side until golden and cooked through, about 1–2 minutes more.
- Keep finished pancakes warm on a plate tented with foil while you cook the remaining batter, adding more butter to the skillet as needed.
- Meanwhile, make the yogurt glaze: whisk together Greek yogurt, powdered sugar, and lemon juice until smooth. Adjust lemon juice and sugar to taste for desired tang and sweetness.
- To serve, stack pancakes, spoon or drizzle the yogurt glaze over the warm stack, and finish with extra lemon zest, fresh berries, or a drizzle of maple syrup if desired.
- Enjoy immediately for best texture—pancakes are at their fluffiest and the glaze is creamiest when served warm.
Tips or Variations
- For lighter pancakes, separate the egg, whisk the white to soft peaks, and fold in at the end. For dairy-free, substitute cultured oat milk and a tablespoon of apple cider vinegar for buttermilk.
- Add a tablespoon of honey to the glaze for extra sweetness or swap poppy seeds for chia seeds for a nuttier texture.